These simple homemade bread sticks are easy to prepare, and the taste beats anything you can find in the store. The dough is made with Splenda instead of sugar for a lower-calorie bread that's safer for those with sugar limitations. Yeast, wheat flour, and oil combine to form the dough that can be rolled into sticks and baked for fresh bread sticks right at home.
RecipeSavants.comThese simple homemade bread sticks are easy to prepare, and the taste beats anything you can find in the store. The dough is made with Splenda instead of sugar for a lower-calorie bread that's safer for those with sugar limitations. Yeast, wheat flour, and oil combine to form the dough that can be rolled into sticks and baked for fresh bread sticks right at home. Smart Recipes, Mediterranean Recipes, Grains Recipes, RecipesGrainsMediterraneanSugar-Free Italian BreadsticksPT45MServes 8
Ingredients:
1 Tablespoon Yeast0.66 Cup Warm Water0.25 Cup Vegetable Oil0.25 Teaspoon Garlic Salt1 Tablespoon Splenda2.25 Cups Wheat Flour1 Teaspoon SaltPreheat the oven to 350 degrees F.
Grease a large baking sheet.
In a bowl, mix yeast and water until dissolved. Add oil, splenda, salt and 1 cup of flour and beat till smooth. Add remaining flour and mix until a dough forms. Place dough onto a lightly floured surface and knead for about 5 minutes or till elastic.
Shape the dough into a 12-in. roll and then cut into 16 equal portions. Roll each portion into a pencil-like rope about 8-10-inches long. Arrange the bread sticks onto prepared baking sheet. Lightly, coat with some oil and sprinkle with garlic salt.
Bake for about 25 minutes or till top becomes golden brown.
While the Paskha loaf is usually reserved for dessert, you may want a denser Greek bread to serve with the other courses of your brunch. This hearty bread has a consistency like sourdough bread, with a sweet kiss of honey. Serve your guests slices of this delightfully crusty bread to dip into the flavorful meat juices of the roast lamb.
The starring ingredient – mashed potato – adds brilliant fluff and softness to regular rolls. This side dish pairs perfectly with just about any dish, but we recommend a grilled flank steak salad and paired with a Belgian IPA.
Greek children dye red Easter eggs, to commemorate the blood of the Crucifixion. Instead of using artificial dyes, make your red Easter eggs the traditional way: with onion skins! Boil red onion skins in a vinegar solution, and it creates a dye that will turn your boiled eggs various shades of red. Use them for decoration or a lovely Paskha bread.
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