Cheese Breadsticks
3 1/4 cups bread flour
3/4 cup grated fresh Romano cheese -- divided
1/4 cup instant nonfat dry milk powder
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon ground red pepper
1 package 50%-faster-rising dry yeast
18 tablespoons very warm water -- 120 to 130 degrees
2 teaspoons olive oil
Vegetable cooking spray
2 teaspoons water
1 egg white -- lightly beaten
2 tablespoons cornmeal
Place flour, 1/2 cup cheese, and next 5 ingredients in food processor, and pulse
6 times or until blended. With processor running, slowly add very warm water and
oil through food chute; process until dough leaves sides of bowl and forms a
ball. Turn dough out onto a floured surface; knead lightly 5 times. Place dough
into a large bowl coated with cooking spray, turning to coat top. Cover and let
rise in a warm place (85�F), free from drafts, 40 minutes or until doubled in
bulk.
Punch dough down; turn out onto a floured surface. Divide dough in half; roll
each portion into a 14 x 10-inch rectangle. Combine 2 teaspoons water and egg
white, and brush evenly over each rectangle; sprinkle each rectangle with half
of remaining cheese. Using fingertips, press cheese into dough.
Cut each rectangle into 22 (10-inch-long) strips. Gently pick up both ends of
each strip, and twist dough. Coat 2 baking sheets with cooking spray, and
sprinkle each with 1 tablespoon cornmeal. Place twisted strips of dough 1 inch
apart on baking sheets. Cover and let rise in a warm place (85�F), free from
drafts, 20 minutes or until puffy. Bake at 375�F for 12 minutes or until golden.
Remove from pans; let cool on wire racks.
Yield: 44 breadsticks |