Recipe
Breadsticks
- Details
- Yields 18 x 26 x 1-inch pan or 36 (2 oz.) servings at 8 x 1-1/2 inchesor 72 (1 oz.)
- 2 c. California Raisins
- 1/4 c. Unsweetened Applesauce
- 2-1/2 c. Water
- 2/3 c. Oil
- 6 c. All-purpose Flour
- 1-1/2 c. Whole Wheat Flour
- 1-1/2 c. Oatmeal
- 1/4 c. + 2 tablespoons Sugar
- 1/2 c. Non-fat Milk Powder
- 1 oz. Instant Active Dry Yeast
- 1 tbsp. Salt
- Sunflower Seeds
- Sesame Seeds
- Oatmeal
- 1. Process raisins with applesauce until a smooth paste is formed.
2. In a large mixer with a paddle or dough hook, combine raisin paste, water and oil; mix well.
3. Using a dough hook, add the rest of these ingredients; mix until dough is fully developed (soft and elastic).
4. Allow dough to rest until it stretches easily.
5. Stretch dough and flatten it in a greased pan.
6. Allow dough to rise until it is double in height.
7. Score the pan into the number of servings you want. To get 36 servings, cut 3 rows along the long side of the pan and 12 rows along the short side. For 72 servings, cut 6 rows along the long side and 12 rows along the short side.
8. Sprinkle the topping of your choice over the dough.
9. Bake in a conventional oven at 350º F for 20 to 25 minutes or until bread is lightly brown and springs back when touched in the middle.
10. To serve, lightly cut along scoring.
Tip: Dust pan with cornmeal to help breadsticks slide out of pan easily. Brush top of dough with a little water to help the topping adhere. A sheet-roller will speed production time.
If you expand this recipe to several pans, place about 5-1/2 lbs. dough in each pan. Additional raisins may be added to make raisin bread sticks. - Nutrition Information (per serving)
-
Calories 191(22% from fat); Total Fat 5g (sat 0.9g, mono 0g, poly 0g); Cholesterol 0.8mg; Protein 5g; Carbohydrates 33g; Fiber 2g; Iron 0mg; Sodium 202mg; Calcium 0mg
- This recipe is found in the following categories:
- School Foodservice
- Lunch
