Holiday Bread Sticks Recipe
Summary
Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings8
Main IngredientOthers
Ingredients
HERB DOUGH
4 1/4 cups all-purpose flour (4 1/4 to 4 3/4 cups)
1 package Fleischmann's® Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 teaspoon oregano
3/4 teaspoon thyme
3/4 teaspoon rosemary
1 1/2 cups water
2 tablespoons olive oil
SEED TOPPING
1 large egg, lightly beaten
Sesame or poppy seeds
Directions
In large bowl, combine 2 cups flour, undissolved yeast, salt, rosemary, oregano and thyme. Heat water and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes (Or, place dough in greased airtight container and refrigerate for up to 24 hours.)
Divide dough in half; roll each to 9-inch square. With sharp knife, cut each square into 12 (3/4-inch wide) strips. Holding ends of each strip, twist in opposite directions 5 times. Place sticks, slightly apart, on 2 large greased baking sheets. Cover; let rest until risen slightly, about 10 to 20 minutes.
Brush with egg; sprinkle with seed.
Bake at 400ºF for 20 to 25 minutes or until done. Remove from baking sheets and cool on wire racks.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes (Or, place dough in greased airtight container and refrigerate for up to 24 hours.)
Divide dough in half; roll each to 9-inch square. With sharp knife, cut each square into 12 (3/4-inch wide) strips. Holding ends of each strip, twist in opposite directions 5 times. Place sticks, slightly apart, on 2 large greased baking sheets. Cover; let rest until risen slightly, about 10 to 20 minutes.
Brush with egg; sprinkle with seed.
Bake at 400ºF for 20 to 25 minutes or until done. Remove from baking sheets and cool on wire racks.
