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.