Parmesan Breadsticks
Serving Size : 12
Ingredients for prepare Parmesan Breadsticks
:
| Amount | Measure | Ingredient - Preparation Method |
| 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 |
recipe Parmesan Breadsticks
1. In a food processor, pulse flour, cornmeal, 1/2 cup Parmesan, yeast, salt,
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sugar and pepper. Set aside. 2. Heat water and oil in a
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saucepan until hot to the touch (120°F). 3. With processor running, slowly add
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hot liquid. Process until dough forms a ball. (Add 1 to 2 tablespoons warm water if needed.) Process for 1
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minute more. 4. Turn dough out onto a floured surface. Cover with plastic wrap and let rest
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for 10 to 15 minutes. 5. Preheat oven to 425°F. Lightly oil a baking
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sheet or coat it with nonstick spray. Sprinkle with cornmeal. 6. Roll dough into a 7-by-l0-inch rectangle.
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Cut into twelve 7-inch strips. Gently twist each strip and place 1 inch apart on prepared baking sheet.
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Brush with egg white mixture and sprinkle with remaining 2 tablespoons Parmesan. Bake for 10
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to 12 minutes, or until golden brown. Transfer to a wire rack to cool. MAKES 1 DOZEN BREADSTICKS.
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105 calories per breadstick; 4 grams protein; 2 grams fat(t.1 grams saturated fat); 17 grams carbohydrate; 320
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mg sodium; 4 mg cholesterol; 1 gram fiber. Busted by Gail Shermeyer
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