0.0 – 0 reviews • American
| Level: |
Easy |
| Total: |
3 hr 20 min |
| Prep: |
3 hr |
| Cook: |
20 min |
| Yield: |
48 thick or 72 thin breadstick |
Ingredients
- 2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast
- 2 1/2 cups warm water (about 105 to 115 degrees)
- 2 tablespoons vegetable shortening
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 6 to 7 cups unbleached flour
- 1 cup finely chopped salted, roasted peanuts
Instructions
- In a large bowl, stir yeast into water to soften. Add shortening, sugar, salt, and 3 cups flour. Beat vigorously for two minutes.
- Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
- Turn dough out onto an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
- Turn the dough out onto a lightly oiled work surface and divide into 48 pieces for thick breadsticks or 72 pieces if you prefer thinner ones. Roll each piece into a 10-inch long strand. Scatter the nuts over the work surface. Lightly roll the strand in the nuts so the strands become coated. Place on well-greased baking sheets. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
- About 10 minutes before baking, preheat oven to 400 degrees.
- Bake thick breadsticks for 20 minutes, thin ones for 15 minutes.
- Immediately remove breadsticks from baking sheets and cool on a rack.
Nutrition Facts
| Serving Size |
1 of 72 servings |
| Calories |
58 |
| Total Fat |
1 g |
| Saturated Fat |
0 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
1 g |
| Sugar |
0 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
53 mg |