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Sunday, May 11, 2008

Italion Bread Sticks, Soft

Hi you all. Today's recipe is *Italian Bread Sticks*. I made these to go with our Spaghetti dinner. At my house spaghetti is simple, (I have a pickie fiance) that comes out of a jar. I use my meatballs and cooked Italian Sausage links, cut up and of course spaghetti noodles. When you make these, make sure you use the shredded Parmesan cheese, not the can stuff. As you can see in the pic. I used the can. Its not as pretty. It still tastes really good. Well, here it is.



* Italian Bread Sticks*





Serves: 24





1 Cup warm water, 70° To 80°
3Tbls. butter, Softened1 1/2 Tsp. salt
3 Cups bread flour
3 Tbls. sugar
1½ Tsp. Italian seasoning
1½ Tsp. garlic powder
2 1/4 Tsp. active dry yeast


Topping:


3 Tbls. butter, Melted
3 Tbls. Parmesan cheese, Grated
3 Tbls. Cheddar Cheese, Grated



Place all dough ingredients in the bread machine pan according to manufacturers direction. Select dough setting. When dough cycle is complete, turn out onto very lightly floured board and divide dough in half. Cut each half into 12 pieces and roll each piece into a 4 to 6" rope. If you want to get fancy, you can take two ropes and bread together. If you do, the nutrition value will be doubled.Place 2" apart onto greased baking sheets. You can also use parchment paper on baking sheet instead of a greased baking sheet.Cover and let rise in a warm place for about 20 minutes or until doubled. Bake at 350°F. for 15 minutes or until golden brown. Immediately brush with butter and sprinkle with the two cheeses. Place them back in the oven for about 2 minutes to melt the cheese better.

Per Serving: 100 Cal (34% from Fat, 11% from Protein, 55% from Carb); 3g Protein; 4g Tot Fat; 2g Sat Fat; 1g Mono Fat; 14g Carb; 1g Fiber; 1g Sugar;
21mg Calcium; 1mg Iron; 187mg Sodium; 9mg Cholesterol

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