Breadsticks

• 1 1/2 c. warm water (just barely hot to the touch)
• 1 TBSP. active dry yeast
• 1 TBSP. honey
• 1 tsp. salt
• 3 - 3 1/2 c. white flour (I like to replace 1 c. with wheat flour to give the bread sticks extra fiber and nutrients)
• 3 TBSP. butter or margarine, melted

Toppings, include any of the following:

• sesame seeds, poppy seeds, seasoned salt, onion salt, garlic salt, coarse salt (pretzel salt), Parmesan cheese, dry parsley, or an herb mix (like Italian Seasoning)

 In a large bowl, pour in warm water, yeast, honey, and salt- stir. Let sit for 5 min. to proof the yeast (to make sure it is fresh, and guarantee it will rise) the yeast mixture should get a layer of foam on top, which means it is ready. Pour in 3 cups of flour and knead by hand or in a mixer until the dough is smooth and evenly blended (no lumps or dry flour spots). Place the dough in a large, greased bowl, cover with plastic wrap or damp clean towel, and let rise for 30 min. in a warm, draft-free area. (I let is rise inside my oven, with no heat). The dough will rise to about double its' original size.

Now, grease 1 or 2 large cookie sheets (use 2 if you don't want your bread sticks to stick together) Divide the dough into 18 equal pieces. (I use a large knife or pizza cutter to divide the dough) and roll with your hands into long sticks/snakes, and place on cookie sheet. (some kids love this part, playing with the dough and making it into any shapes they want)

Use a pastry brush to brush melted butter or margarine over the bread sticks and then sprinkle with any toppings you wish. Let the bread sticks rise another 15 min., then bake in a 400 degree oven for 10-15 min. until a light golden brown.

Good with pizza, spaghetti, lasagna, or soups of any kind.


from the kitchen of  Janeen Christensen