Home Bread-Bakers v112.n001.5
[Advanced]

Crisp Corn Breadsticks

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 06 Jan 2012 18:21:32 -0800
v112.n001.5
* Exported from MasterCook *

                           Breadsticks, Crisp Corn

Recipe By     :
Serving Size  : 24    Preparation Time :0:35
Categories    : Bread-Bakers Mailing List       Breads
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3/4           cup  warm water -- 110 to 115F
    2          teaspoons  rapid-rise yeast -- (1 envelope)
    1 1/3           cups  all-purpose flour
       1/2           cup  stone-ground yellow cornmeal -- fine
       1/2           cup  Pecorino Romano cheese -- finely grated (1 1/2 oz)
                          salt
                          pepper
    2        tablespoons  olive oil

1.  Preheat oven to 375F. Line 2 large cookie sheets with parchment paper.

2.  In small bowl, combine water and yeast. Let yeast mixture stand 
10 minutes or until foamy.

3.  Meanwhile, in large bowl, with fork, stir flour, cornmeal, 
Pecorino, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black 
pepper. Add oil to yeast mixture, then stir into flour mixture until 
evenly moistened and large clumps form. Press mixture into ball and 
knead until smooth and slightly elastic. Return dough to bowl, cover 
with plastic wrap or kitchen towel, and let rise 10 minutes.

4.  Cut dough in half. On work surface, roll 1 piece into 6" log; 
keep remaining piece covered. Cut log crosswise into twelve 1/2" 
pieces. Roll each piece into a long stick, 1/4" in diameter. Repeat 
with remaining dough, keeping sticks covered with plastic wrap.

5.  Place sticks on cookie sheets, 1/2" apart, and bake 20 to 22 
minutes or until golden brown and crisp, rotating cookie sheets 
between upper and lower racks halfway through baking.

6.  Cool on wire racks. Breadsticks can be kept in an airtight 
container at room temperature up to 3 days.

Description:
    "In this recipe we combine our breadsticks with a generous 
grating of Pecorino Romano cheese to create slender cornmeal-cheese 
sticks with a crisp, crackery crunch."
Source:
    "goodhousekeeping.com"
Start to Finish Time:
    "1:05"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 56 Calories; 2g Fat (30.7% 
calories from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 
2mg Cholesterol; 29mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 1/2 Fat.