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Italian Breadsticks Recipe
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||2⁄3 Cup (10.67 tbs) (105 To 115 Degree F)|
|Vegetable oil/Olive oil||1⁄4 Cup (4 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs) (Gold Medal)|
|Vegetable oil/Olive oil||1 Tablespoon|
|Coarse salt/Toasted sesame seed||1 Teaspoon|
Serving size: Complete recipe
Calories 1736 Calories from Fat 645
% Daily Value*
Total Fat 73 g112.5%
Saturated Fat 9.6 g47.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3652 mg152.2%
Total Carbohydrates 233 g77.5%
Dietary Fiber 9.1 g36.3%
Sugars 16 g
Protein 35 g69.9%
Vitamin A 0% Vitamin C 0.04%
Calcium 5.5% Iron 79.3%
*Based on a 2000 Calorie diet
Stir in sugar, 1 teaspoon salt, 1/4 cup oil and 1 cup of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Shape dough into roll, 10 inches long.
Cut into 36 equal parts.
Roll each part into rope, 8 inches long for thick breadsticks, 10 inches long for thin breadsticks.
Place about 1 inch apart on greased cookie sheet.
Brush with oil.
Cover; let rise in warm place about 20 minutes.
Heat oven to 350°.
Beat egg white and 1 tablespoon water slightly; brush over breadsticks and sprinkle with coarse salt.
Bake until golden brown, 20 to 25 minutes.