Chili Breadsticks

Oxmoor House
20 breadsticks.


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1 cup plus 2 tablespoons water
2 teaspoons olive oil
3 cups bread flour, divided
1 package rapid-rise yeast
1 teaspoon salt
1 teaspoon sugar
1/4 cup instant nonfat dry milk powder
3 tablespoons cumin seeds
2 tablespoons bread flour
Vegetable cooking spray
3 tablespoons chili powder
3 tablespoons yellow cornmeal
1 egg white, beaten


Combine water and oil in a small saucepan; heat to 120° to 130°.

Combine 1 cup flour and next 5 ingredients in a large bowl; stir well. Gradually add liquid mixture to flour mixture, beating well at low speed of an electric mixer. Beat 2 additional minutes at medium speed. Gradually stir in enough of the remaining 2 cups flour to make a stiff dough.

Sprinkle 2 tablespoons flour over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Combine chili powder and cornmeal; set aside. Punch dough down, and divide into 20 equal portions. Roll each portion into a14-inch rope. Brush each rope with egg white, and sprinkle with cornmeal mixture. Place 1 inch apart on a large baking sheet coated with cooking spray. Bake at 400° for 12 to 14 minutes or until done.

Created date

August 2009

Nutritional Information

Calories 99
Caloriesfromfat 10 %
Fat 1.1 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.7 g
Carbohydrate 18.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 134 mg
Calcium 0.0 mg