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Thread: Holiday Bread Sticks

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    Holiday Bread Sticks

    HERB DOUGH
    4 1/4 cups all-purpose flour (4 1/4 to 4 3/4 cups)
    1 package Fleischmann's Rapid Rise Yeast
    1 1/2 teaspoons salt
    3/4 teaspoon oregano
    3/4 teaspoon thyme
    3/4 teaspoon rosemary
    1 1/2 cups water
    2 tablespoons olive oil

    SEED TOPPING
    1 large egg, lightly beaten
    Sesame or poppy seeds
    Servings: 24
    1. In large bowl, combine 2 cups flour, undissolved yeast, salt, rosemary, oregano and thyme. Heat water and oil until very warm (120 to 130F); stir into dry ingredients. Stir in enough remaining flour to make soft dough.

    2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes (Or, place dough in greased airtight container and refrigerate for up to 24 hours.)

    3. Divide dough in half; roll each to 9-inch square. With sharp knife, cut each square into 12 (3/4-inch wide) strips. Holding ends of each strip, twist in opposite directions 5 times. Place sticks, slightly apart, on 2 large greased baking sheets. Cover; let rest until risen slightly, about 10 to 20 minutes.

    4. Brush with egg; sprinkle with seed.

    5. Bake at 400F for 20 to 25 minutes or until done. Remove from baking sheets and cool on wire racks.
    ++++++++++++++++

    CINNAMON-SUGAR CANDY CANES

    Line two large baking sheets with foil; grease. Prepare dough as directed except omit herbs and replace olive oil with 2 tablespoons butter. While dough rests, combine 1/2 cup sugar and 2 teaspoons ground cinnamon; reserve. Divide dough and roll as directed. Before cutting, brush dough with 2 tablespoons melted butter and sprinkle with 6 tablespoons sugar mixture. Cut into strips and twist as directed; curve one end of each to make candy cane. Place on prepared sheets; sprinkle with remaining sugar mixture. Let rest (omit Seed Topping) and bake as directed.

    Makes 24 candy canes.

    Yield: 24 Breadsticks

    Notes: Store bread sticks in airtight container or wrap airtight and freeze. To recrisp, heat uncovered on baking sheets at 400F for 5 to 7 minutes. Cool on wire racks.

    Cuisine: Cajun
    Last edited by Cookie; February 12th, 2008 at 07:01 PM.

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