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Chili Breadsticks

Yield 20 breadsticks.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

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