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Soft Breadsticks

Source of Recipe

Down-Home Diabetic Cookbook
Exchanges
Yield: 1 dozen

1 pkg. (1/4 oz.) active dry yeast
1 c. warm water (110º-115º)
3 T. sugar
1 tsp. salt
1/4 c. vegetable oil
3 c. all-purpose flour, ‘divided’
Cornmeal
1 egg white
1 T. water

In a mixing bowl, dissolve yeast in water. Add sugar, salt and oil; stir until dissolved. Add 2 c. flour, beat until smooth. Add enough flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic; about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to grease top.

Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into 12 portions. Using your hands, roll each portion into a 10-in. x.1/2-in. strip. Place 1-inch apart on a baking sheet coated with nonstick cooking spray and sprinkled with cornmeal.

Let rise, uncovered, until doubled, about 45-60 minutes. Beat egg white and water; brush over breadsticks. Place baking sheet on middle rack of oven; place a large shallow pan filled with boiling water on lowest rack. Bake at 400-F for 10 minutes. Brush again with egg white. Bake 5 minutes more or until golden brown.

One breadstick equals: 178 calories…194 mg sodium…0 cholesterol…29 gm carbohydrate…4 gm protein…5 gm fat ++++ Exchanges: 2 starch…1 fat