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Parmesan Breadsticks

Categories:
italian, savory breads, yeast breads

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup freshly grated parmesan cheese; plus 2 tablespoons
1 package quick-rising yeast
1 1/4 teaspoons salt
1/2 teaspoon granulated sugar
1/2 teaspoon freshly ground black pepper
3/4 cup water
1 teaspoon olive oil
1 large egg white; beaten with
1 tablespoon water

1. In a food processor, pulse flour, cornmeal, 1/2 cup Parmesan, yeast, salt, sugar and pepper. Set aside.

2. Heat water and oil in a saucepan until hot to the touch (120F).

3. With processor running, slowly add hot liquid. Process until dough forms a ball. (Add 1 to 2 tablespoons warm water if needed.) Process for 1 minute more.

4. Turn dough out onto a floured surface. Cover with plastic wrap and let rest for 10 to 15 minutes.

5. Preheat oven to 425F. Lightly oil a baking sheet or coat it with nonstick spray. Sprinkle with cornmeal.

6. Roll dough into a 7-by-l0-inch rectangle. Cut into twelve 7-inch strips. Gently twist each strip and place 1 inch apart on prepared baking sheet. Brush with egg white mixture and sprinkle with remaining 2 tablespoons Parmesan. Bake for 10 to 12 minutes, or until golden brown. Transfer to a wire rack to cool.

MAKES 1 DOZEN BREADSTICKS.

105 calories per breadstick; 4 grams protein; 2 grams fat(t.1 grams saturated fat); 17 grams carbohydrate; 320 mg sodium; 4 mg cholesterol; 1 gram fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, October 1997

Yield: 12 servings

Preparation Time: 0:00




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