posted by RisaG 11-26-99 6:28 PM
* Exported from MasterCook *
Basil Tomato and Parmesan Breadsticks
Recipe By : RisaG
Serving Size : 12 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup water -- lukewarm
1/4 cup milk -- lukewarm
2 tbsp olive oil
2 cups Better for Bread Specialty Flour
1 tsp sugar
2 tsp dried basil -- crumbled
1/3 cup parmesan cheese -- freshly grated
1 tsp salt
2 tsp active dry yeast
1/4 cup sun-dried tomatoes -- hydrated & chopped
Topping:
1/2 cup melted butter
2 tbsp garlic powder or chopped raw garlic
Add all ingredients (except sun-dried tomatoes) to machine in order that your manufacturer suggests. When machine beeps after 2nd kneading (or whenever your machine beeps a few times) add sun-dried tomatoes. Set machine to Dough cycle.
Remove dough when cycle ends.
Lightly flour hands when removing dough from machine and place in a greased bowl. Cover and let rise in a draft-free area for approximately 30 minutes until doubled.
Spray a couple of cookie sheets with nonstick spray. Take dough out of bowl and onto a lightly floured surface. Cut it into 24 pieces of equal size.
Roll each piece into a rope. Pinch the top and bottom ends together and twist. Place on the baking sheet and tuck the ends underneath. Repeat with remaining dough until you have 12 breadstick twists.
Cover and let rise in a draft-free place until doubled in size.
Preheat oven to 400°F.
When doubled, In a small bowl, mix together the butter and garlic (or garlic powder). Brush the butter mixture over the twists. Bake twists for 12-15 minutes. Remove to a rack if eating later. If eating now, just serve with meal. Try to serve warm. Much better that way.