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Giant Bread Sticks

calinda's picture
Ingredients
  All purpose flour 5 3⁄4 Cup (92 tbs) (5 3/4 to 6 1/4 cups)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Yeast 1 Tablespoon (Fleischmann's® Rapid Rise)
  Salt 1 1⁄2 Teaspoon
  Water 2 Cup (32 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Egg whites 2 , lightly beaten
Directions

In large bowl, combine 2 cups flour, cheese, undissolved yeast and salt. Heat water and olive oil until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each to 16- × 12-inch rectangle. With sharp knife, cut each rectangle into 16 (1-inch) strips. Holding ends of each strip, twist in opposite directions 6 to 8 times. Place sticks, slightly apart, on 2 large oiled baking sheets. Cover; let rest 15 minutes or until risen slightly.

Brush bread sticks with egg whites. Sprinkle with herbs, seasoned salt and pepper blends. Bake at 400ºF for 20 minutes or until golden; switching positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Taste: 
Savory
Feel: 
Crispy
Method: 
Baked
Ingredient: 
Milk Product
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
10

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