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Recipe Summary

Yield:
20 breadsticks.
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

99 calories; calories from fat 10%; fat 1.1g; saturated fat 0.2g; mono fat 0g; poly fat 0g; protein 3.7g; carbohydrates 18.3g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 134mg; calcium 0mg.
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