Bread Flour
Bread flour is made from high-gluten hard wheat flour, giving strength and elasticity to yeast doughs. Bread flour can also be used for yeast-raised doughs, strudel, puff pastry and popovers.
Not only are these breadsticks delicious, but they come together easily. Whole wheat flour and a little honey keep them on the healthy side.
—TED VAN SCHOICK JERSEY SHORE, PA
PREP: 30 MIN. + RISING • BAKE: 10 MIN. • MAKES: 16 BREADSTICKS
1 1/3 cups water (70° to 80°)
3 tablespoons honey
2 tablespoons canola oil
1 1/2 teaspoons salt
2 cups bread flour
2 cups whole wheat flour
3 teaspoons active dry yeast
1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.
2. When cycle is completed, turn dough onto a lightly floured surface. Divide into 16 portions; shape each into a ball. Roll each into an 8-in. rope. Place 2 in. apart on greased baking sheets.
3. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.
PER SERVING 131 cal., 2 g fat (trace sat. fat), 0 chol., 222 mg sodium, 25 g carb., 2 g fiber, 4 g pro. Diabetic Exchanges: 1 1/2 starch.
Bread Flour
Bread flour is made from high-gluten hard wheat flour, giving strength and elasticity to yeast doughs. Bread flour can also be used for yeast-raised doughs, strudel, puff pastry and popovers.