Vegetable Breadsticks

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* Exported from MasterCook *

 

Vegetable Breadsticks

 

Recipe By :

Serving Size : 40 Preparation Time :0:00

Categories : Breads March '97

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup instant potato flakes

1 cup water

6 tablespoons skim milk

1 teaspoon onion powder

1 teaspoon garlic powder

1 package dry yeast

2 tablespoons sugar

3/4 cup skim milk (105º to 115º)

5 cups bread flour -- divided

1/4 cup stick margarine -- softened

1 teaspoon salt

1 teaspoon cider vinegar

1 large egg

Cooking spray

 

Combine first 5 ingredients; set aside.

 

Dissolve yeast and sugar in 3/4 cup warm milk in a large bowl, and let

sugar mixture stand 5 minutes. Add 2 cups flour, potato mixture, margarine,

salt, vinegar, and egg, and beat mixture at medium speed of a mixer until

smooth. Stir in 1 cup flour to form a sticky dough. Turn dough out onto a

lightly floured surface. Knead dough until smooth and elastic (about 10

minutes), and add enough of the remaining flour to prevent dough from

sticking to hands.

 

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover dough, and let rise in a warm place (85º), free from drafts, 1 hour

or until doubled in bulk.

 

Punch dough down, and divide in half. Working with one portion at a time

(cover remaining dough to keep from drying), roll dough into a 10 × 7-inch

rectangle. Cut dough crosswise into 20 (7-inch-long) 1/2- inch-wide strips.

Gently twist strips of dough. Repeat with remaining dough. Place dough

twists 1 inch apart on two baking sheets coated with cooking spray. Cover

dough twists, and let rise in a warm place (85º), free from drafts, 30

minutes or until doubled in bulk.

 

Preheat oven to 350º.

 

Uncover breadsticks. Bake breadsticks at 350º for 18 to 20 minutes. Remove

from pan, and let cool on wire racks.

 

See Variations in notes.

 

Source:

" Cooking Light, March 1997, p.134 "

Copyright:

" © Cooking Light "

Yield:

" 40 breadsticks "

 

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Per serving: 84 Calories (kcal); 2g Total Fat; (16% calories from fat); 3g

Protein; 15g Carbohydrate; 5mg Cholesterol; 73mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

NOTES : To make 2 loaves instead of breadsticks, roll each portion into a

10 × 7-inch rectangle on a lightly floured surface. Roll up rectangle

tightly, starting with a long edge and pressing firmly to eliminate air

pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 ×

5-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or

until doubled in bulk. Bake 30 minutes or until loaves sound hollow when

tapped. Remove from pans; let cool on wire racks.

___________________

 

Variations:You can substitute the following vegetable mixtures for the

mashed-potato mixture (the first 5 ingredients) called for in the original

recipe.

 

Tomato Variation:

12 ounces (2 6-ounce cans) no-salt-added tomato paste

2 teaspoons dried Italian seasoning

 

Spinach Variation:

10 ounces frozen chopped spinach, thawed and drained, (10-ounce package)

1 1/2 teaspoons dried oregano

 

Beet Variation:

16 ounces (16-ounce jar) sliced beets, drained and puréed

1 teaspoon caraway seeds

 

Sweet Potato Variation:

1 1/2 cups mashed cooked sweet potato

2 teaspoons pineapple extract or vanilla extract

Nutr. Assoc. : 4603 0 0 0 0 0 0 4938 2339 0 0 0 0 0