|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 1⁄3 Cup (21.33 tbs) (105Â° To 115Â°)|
|Vegetable oil||3 Tablespoon|
|Oat flour||4 Cup (64 tbs)|
|Egg white||1 , beaten|
Dissolve yeast in warm water in large bowl.
Stir in oil, honey, salt and 2 cups of the flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic.
Place in bowl sprayed with nonstick cooking spray; spray top of dough with nonstick cooking spray.
Cover and let rise in warm place about 1 hour or until double.
(Dough is ready if indentation remains when touched.) Heat oven to 400°.
Spray cookie sheet with nonstick cooking spray.
Punch down dough.
Turn onto lightly floured surface.
Roll into 12-inch square about 1/4 inch thick.
Brush with egg white; sprinkle with Herb Blend.
Press herbs into dough.
Cut into 24 strips, 12 x 1/2 inch.
Place half of the strips on cookie sheet.
Bake 15 minutes or until breadsticks are deep golden brown and crust is crisp.
Remove immediately from cookie sheet.
Repeat with remaining strips.