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|Recipe courtesy North Dakota Wheat Commission|
|3 cups all-purpose flour (*can use ½ whole wheat flour)
1 package active dry yeast
¾ cup non-fat milk (warmed to 120-130°F)
½ cup warm water (110-115°F)
¼ cup shortening
1 tablespoon sugar
1 teaspoon salt
½ to ⅔ cup finely grated Parmesan cheese
2 tablespoons Italian seasoning
Egg-wash: 1 egg beaten with 1 tablespoon water (room temperature)
|Combine flour and yeast in a large mixing bowl. Combine milk, water, shortening, sugar and salt; mix thoroughly with flour and yeast. Knead on a floured surface until dough is smooth and little blisters form beneath the surface. Cover with plastic wrap and let rise in a warm (80°F) spot until doubled in size - approximately 30 to 45 minutes.
Punch down and divide into two balls of dough. Using a rolling pin, roll each piece into a 12 x 14 inch rectangle approximately 1/8 inch thick. Brush with egg wash and sprinkle with Parmesan cheese and Italian seasoning. Starting on the long edge, cut 14 - 1 inch wide strips. Twist and lay on a greased baking sheet. On the bare areas, brush egg-wash and sprinkle cheese and seasoning. Repeat with remaining ball of dough. Cover with plastic wrap until almost doubled in size - approximately 25 minutes.
Bake at 375°F 10 to 15 minutes until golden brown. Sticks are best served warm.
*If using whole wheat flour, keep dough as sticky as possible to prevent a dry product.
**Can be made in dough cycle of bread machine or frozen bread dough may be used.
|One stick with topping provides approximately: 80 calories; 2 g protein; 11 g carbohydrate; 2.5 g fat (1 g saturated); 10 mg cholesterol; 110 mg sodium.|