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Peach-Almond Scones
You can't go wrong with biscuits and scones, so put on your chef hat and apron and get in the kitchen to try our recipes.
Breadsticks
Yield: Makes 12 or 16 breadsticks
Ingredients:
1-1/4
cups water
1
teaspoon salt
1
teaspoon sugar
1
tablespoon olive or vegetable oil
3
cups bread flour
1
tablespoon rapid-rise yeast
1-1/2
cups water
1-1/2
teaspoons salt
1-1/2
teaspoons sugar
2
tablespoons olive or vegetable oil
4
cups bread flour
1
tablespoon rapid-rise yeast
2
to 3 tablespoons olive or vegetable oil
1-1/2
to 2 tablespoons coarse salt, poppy seeds or sesame seeds
Preparation:
Bread Machine Directions
1.
Measuring carefully, place all ingredients except toppings in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start.
2.
Turn out dough onto lightly oiled surface. Work dough into smooth ball using lightly floured hands. Cut dough into 12 pieces for small batch or 16 pieces for large batch. Roll each piece into 16-inch rope; twist rope and place on greased baking sheets.
3.
Brush breadsticks with 2 to 3 tablespoons oil. Sprinkle ungreased baking sheet with coarse salt. Roll breadsticks, 1 at a time, in salt; place back on greased baking sheets. Preheat oven to 350°F. Breadsticks will rise slightly while oven preheats. Bake 30 to 35 minutes or until golden brown and crispy.
Nutritional Information:
| Serving Size: 1 breadstick (1/12 of recipe) | |
| Sodium | 1,060 mg |
| Protein | 4 g |
| Fiber | 1 g |
| Carbohydrate | 23 g |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 22 % |
| Calories | 134 |
Dietary Exchange:
| Fat | 1 |
| Starch | 1-1/2 |
This recipe appears in:
Yeast & Bread Machine
