Rosemary Breadsticks
by the Editors of Easy Home Cooking Magazine
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Rosemary Breadsticks
Rosemary Breadsticks
Yield: Makes 12 servings
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:
1.
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.
2.
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.
Nutritional Information:
| Serving Size: 1 breadstick | |
| Sodium | 220 mg |
| Protein | 2 g |
| Fiber | 1 g |
| Carbohydrate | 12 g |
| Cholesterol | 1 mg |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 7 % |
| Calories | 61 |
Dietary Exchange:
| Starch | 1 |
This recipe appears in: Quick Breads
