* 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"
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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.