Recipe: Savory Soft Bread Sticks with Variations

SAVORY SOFT BREAD STICKS

5 1/2 to 6 cups all-purpose flour, divided use
1/2 cup grated Parmesan cheese
1 1/2 teaspoons salt
1 package active dry or rapid rise yeast
1 cup very warm water (120 to 130 degrees F)
1 cup evaporated milk
1/2 cup olive oil, divided use
Herbs, seeds, peppers, seasoning blends or salts*

In large bowl, combine 2 1/2 cups flour, cheese, salt and undissolved yeast. Add water milk and 1/4 cup oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (If using rapid rise yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. On lightly floured surface, divide dough in half. Roll each half to 10 12-inch rectangle. Cut each into 10 (1-inch) strips. Holding ends of each strip, twist in opposite directions 6 to 8 times. Place on greased baking sheets. If desired, coil ends of each twist in opposite directions. Cover; let rest until risen slightly, about 15 minutes.

Brush bread sticks with remaining oil. Sprinkle with herbs, seeds or seasonings.

Bake at 400 degrees F for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.

*SEASONING SUGGESTIONS:
- Italian herb seasoning or fines herbes
- Garlic pepper, lemon pepper or onion pepper
- Poppy, sesame or celery seeds (or combination)
- Grated Parmesan cheese

CUSTOM COMBINATION:
Mix your favorite herb with celery salt, onion salt or hickory smoke salt; combine crushed red pepper with Parmesan cheese and paprika; create a special blend to complement an appetizer, salad, or entree.

Makes 20 Breadsticks
Source: Fleischmann's Yeast