Tangy Bread Sticks

COOK TIME: 15 Min

There's no need to spread these with butter, 'cause the buttery richness is baked right in. And if you'd like a low-fat dipping option, why not warm up some spicy marinara sauce to serve with 'em?

What You'll Need

2 2/3 cups all-purpose flour, divided
1 package (¼ ounce) active dry yeast
1 teaspoon dried oregano
1 teaspoon salt
1 cup warm water
1 teaspoon sugar
1/2 teaspoon hot pepper sauce
1 tablespoon olive oil, divided
1 tablespoon caraway seeds
1 teaspoon coarse (kosher) salt

What to Do

Place 2-1/4 cups flour, the yeast, oregano, and salt in a food processor. Pulse for 3 to 5 seconds, or until the ingredients are well mixed.
In a small bowl, combine the water, sugar, hot pepper sauce, and 2 teaspoons of the oil. With the processor running, slowly pour the water mixture through the feeding tube. If the dough is too soft, add the remaining flour 1 tablespoon at a time until it forms a smooth ball. Add the caraway seeds and process for 20 seconds.
Place the dough in a bowl that has been coated with nonstick baking spray and cover with plastic wrap; turn to coat. Let rise for 35 to 40 minutes, or until doubled in size.
Preheat the oven to 450 degree F.
Divide the dough into 16 pieces and shape each piece into a ball. With lightly floured hands, roll each ball into a rope about 12 inches long. Lay 2 inches apart on 2 cookie sheets that have been coated with nonstick baking spray.
Brush the remaining 1 teaspoon oil over the bread sticks and sprinkle with the coarse salt. Bake for 10 to 12 minutes, or until golden brown.

Makes 16 bread sticks.