Holiday Bread Sticks
4 1/4 cups all-purpose flour (4 1/4 to 4 3/4 cups)
1 package Fleischmann’sÂ® Rapid Rise Yeast
1 1/2 teaspoons salt
3/4 teaspoon oregano
3/4 teaspoon thyme
3/4 teaspoon rosemary
1 1/2 cups water
2 tablespoons olive oil
1 large egg – lightly beaten
Sesame or poppy seeds
In large bowl, combine 2 cups flour, undissolved yeast, salt, rosemary, oregano and thyme. Heat water and oil until very warm (120Âº to 130ÂºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes (Or, place dough in greased airtight container and refrigerate for up to 24 hours.)
Divide dough in half; roll each to 9-inch square. With sharp knife, cut each square into 12 (3/4-inch wide) strips. Holding ends of each strip, twist in opposite directions 5 times. Place sticks, slightly apart, on 2 large greased baking sheets. Cover; let rest until risen slightly, about 10 to 20 minutes.
Brush with egg; sprinkle with seed.
Bake at 400ÂºF for 20 to 25 minutes or until done. Remove from baking sheets and cool on wire racks.
CINNAMON-SUGAR CANDY CANES
Line two large baking sheets with foil; grease. Prepare dough as directed except omit herbs and replace olive oil with 2 tablespoons butter. While dough rests, combine 1/2 cup sugar and 2 teaspoons ground cinnamon; reserve. Divide dough and roll as directed. Before cutting, brush dough with 2 tablespoons melted butter and sprinkle with 6 tablespoons sugar mixture. Cut into strips and twist as directed; curve one end of each to make candy cane. Place on prepared sheets; sprinkle with remaining sugar mixture. Let rest (omit Seed Topping) and bake as directed.
Makes 24 candy canes.
NOTES : Store bread sticks in airtight container or wrap airtight and freeze. To recrisp, heat uncovered on baking sheets at 400ÂºF for 5 to 7 minutes. Cool on wire racks.