Vegetable Breadsticks

By Lv2Cook

Ingredients

• 1 cup instant potato flakes
• 1 cup water
• 6 tablespoons skim milk
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 package dry yeast
• 2 tablespoons sugar
• 3/4 cup skim milk (105º to 115º)
• 5 cups bread flour divided
• 1/4 cup stick margarine softened
• 1 teaspoon salt
• 1 teaspoon cider vinegar
• 1 large egg
• Cooking spray

Details

Servings 1

Preparation

Step 1

Combine first 5 ingredients; set aside.

Dissolve yeast and sugar in 3/4 cup warm milk in a large bowl, and let sugar mixture stand 5 minutes. Add 2 cups flour, potato mixture, margarine, salt, vinegar, and egg, and beat mixture at medium speed of a mixer until smooth. Stir in 1 cup flour to form a sticky dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes), and add enough of the remaining flour to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll dough into a 10 × 7-inch rectangle. Cut dough crosswise into 20 (7-inch-long) 1/2- inch-wide strips. Gently twist strips of dough. Repeat with remaining dough. Place dough twists 1 inch apart on two baking sheets coated with cooking spray. Cover dough twists, and let rise in a warm place (85º), free from drafts, 30 minutes or until doubled in bulk.

Preheat oven to 350º.

Uncover breadsticks. Bake breadsticks at 350º for 18 to 20 minutes. Remove from pan, and let cool on wire racks.

See Variations in notes.