Garlic and Dried Tomato Breadsticks
- Add all ingredients, except milk and cornmeal, to a bread machine according to the manufacturer's directions. Select the dough cycle. When the cycle is complete, remove dough from machine. Punch down. Cover and rest 10 minutes.
- Preheat oven to 375 degrees F. Divide dough in half. Roll each portion of dough into a 10x8-inch rectangle. Cut each rectangle into twenty 1/2-inch-wide strips. Brush the strips with milk. Sprinkle with cornmeal. Twist and gently stretch each strip until it is 10 inches long. Place strips on lightly greased baking sheets.
- Bake in a preheated oven about 15 minutes or until lightly browned. Remove breadsticks from baking sheets. Cool on wire racks. Makes 40 breadsticks.
- 1/2 starch.
From the Test Kitchen
Store baked breadsticks wrapped in plastic wrap or foil in freezer up to 2 months.
Nutrition Facts (Garlic and Dried Tomato Breadsticks)
- Per serving:
- 41 kcal ,
- 48 mg sodium ,
- 8 g carb. ,
- 1 g fiber ,
- 1 g pro.