TLC Cooking "Rosemary Breadsticks"

Rosemary Breadsticks

by the Editors of Publications International, Ltd.

Rosemary Breadsticks

YIELD Makes 12 servings
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These low-fat bread sticks are real conversation pieces, as well as being simply delicious. They are also so easy to make that you may find them a fun addition to many menus. Try other herb and spice variations, such as thyme or cumin, in place of the rosemary.

INGREDIENTS

2/3	cup reduced-fat (2%) milk
1/4	cup finely chopped fresh chives
2	teaspoons baking powder
1	teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3/4	teaspoon salt
1/2	teaspoon freshly ground black pepper
3/4	cup whole wheat flour
3/4	cup all-purpose flour
Nonstick cooking spray

PREPARATION:

Combine milk, chives, baking powder, rosemary, salt and pepper in large bowl; mix well. Stir in flours, 1/2 cup at a time, until blended. Turn onto floured surface and knead dough about 5 minutes or until smooth and elastic, adding more flour if dough is sticky. Let stand 30 minutes at room temperature.
Preheat oven to 375°F. Spray baking sheet with cooking spray. Divide dough into 12 balls, about 1-1/4 ounces each. Roll each ball into long thin rope; place on prepared baking sheet. Lightly spray breadsticks with cooking spray. Bake about 12 minutes or until bottoms are golden brown. Turn breadsticks over; bake about 10 minutes more or until golden brown.

This recipe appears in: Quick Breads

NUTRITIONAL INFORMATION: