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YEAST CORNMEAL BREADSTICKS

THE USE OF FAST ACTING DRY YEAST AND THE FOOD PROCESSOR WILL SAVE YOU TIME IN THE PREPARATION OF THESE BREADSTICKS. FAST ACTING YEAST REDUCES RISING TIME AND THE FOOD PROCESSOR ELIMINATES KNEADING.





List of Ingredients



• 1 3/4 TO 2 1/4 CUPS FLOUR
  
• 1 CUP CORNMEAL
  
• 1/4 CUP SUGAR
  
• 1 PACKAGE FAST ACTING DRY YEAST
  
• 1 CUP WATER11/4 CUP BUTTER OR MARGARINE
  
• 1 TO 2 TABLESPOONS CORNMEAL
  
• MARGARINE OR BUTTER MELTED
  
• CORNMEAL
  






Instructions



1. IN A LARGE BOWL, COMBINE 1 CUP FLOUR, 1 CUP CORNMEAL, SUGAR, SALT AND YEAST BLENDING WELL.
   
2. IN A SMALL SAUCEPAN, HEAT WATER AND 1/4 CUP MARGARINE OR BUTTER UNTIL VERY WARM 120° TO 130°. ADD WARM LIQUID TO FLOUR MIXTURE. BLENDING AT LOW SPEED UNTIL MOISTENED, BEAT 2 MINUTES AT MEDIUM SPEED. BY HAND, STIR IN AN ADDITIONAL 1/2 TO 1 CUP FLOUR UNTIL DOUGH PULLS AWAY FROM SIDES OF BOWL.
   
3. ON FLOURED SURFACE, KNEAD IN REMAINING 1/4 CUP FLOUR UNTIL DOUGH IS SMOOTH AND ELASTIC, ABOUT 2 MINUTES. PLACE IN A GREASED BOWL, COVER LOOSELY WITH PLASTIC WRAP AND CLOTH TOWEL. LET RISE IN WARM PLACE 80° TO 85° UNTIL LIGHT AND DOUBLED IN SIZE, ABOUT 10 MINUTES.
   
4. GREASE 2 LARGE COOKIE SHEETS, SPRINKLE WITH 1 TO 2 TABLESPOONS CORNMEAL.
   
5. PUNCH DOWN DOUGH SEVERAL TIMES TO REMOVE ALL AIR BUBBLES. DIVIDE DOUGH INTO 24 EQUAL PARTS, ROLL EACH INTO A 10" ROPE. PLACE ON GREASED COOKIE SHEETS. COVER AND LET RISE IN WARM PLACE UNTIL LIGHT AND DOUBLED IN SIZE, ABOUT 10 MINUTES.
   
6. PREHEAT OVEN TO 375°.
   
7. UNCOVER DOUGH. CAREFULLY BRUSH STICKS WITH MELTED MARGARINE OR BUTTER AND SPRINKLE WITH CORNMEAL. BAKE FOR 12 TO 16 MINUTES OR UTNIL BOTTOMS ARE GOLDEN BROWN. IMMEDIATELY REMOVE FROM COOKIE SHEETS AND COOL ON WIRE RACKS.
   
8. 24 BREAD STICKS
   
9. ***********FOOD PROCESSOR DIRECTIONS*****************
   
10. IN FOOD PROCESSOR BOWL WITH METAL BLADE, COMBINE 1 1/4 CUPS FLOUR, 1 CUP CORNMEAL, SUGAR, SALT, YEAST AND 1/4 CUP MARGARINE OR BUTTER. COVER AND PROCESS 5 SECONDS. WITH MACHINE RUNNING, POUR 1 CUP WATER WHICH WAS HEATED TO 120° TO 130° THROUGH FEED TUBE, CONTINUE PROCESSING UNTIL BLENDED, ABOUT 20 SECONDS. ADD 1/2 TO 1 CUP FLOUR AND PROCESS AN ADDITIONAL 10 TO 20 SECONDS OR UNTIL A STIFF DOUGH FORMS. WITH RUBBER SPATULA, CAREFULLY PULL DOUGH FROM BLADE AND BOWL, PLACE IN LIGHTLY GREASED BOWL AND CONTINUE AS DIRECTED ABOVE.