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Cheddar Breadsticks
Dough/Pizza Dough Cycle
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Ingredients Large – 40-45 sticks Medium – 30 sticks Small – 25 sticks
Water, 80°–90°F (27°–32°C) 1 cup (250 ml)
3
⁄4 cup (175 ml)
1
⁄2 cup (125 ml)
Olive oil 6 tablespoons (90 ml)
1
⁄3 cup (75 ml)
1
⁄4 cup (50 ml)
Salt 2 teaspoons (10 ml) 1
1
⁄2 teaspoons (7 ml)
3
⁄4 teaspoon (4 ml)
Granulated sugar 1 teaspoon (5 ml)
1
⁄2 teaspoon (2 ml)
1
⁄2 teaspoon (2 ml)
Bread flour 3
3
⁄4 cups (925 ml) 3 cups (750 ml) 2
1
⁄4 cups (550 ml)
Shredded Cheddar cheese 1
1
⁄4 cups (300 ml) 1 cup (250 ml)
3
⁄4 cup (175 ml)
Paprika 1
1
⁄4 teaspoons (6 ml) 1 teaspoon (5 ml)
3
⁄4 teaspoon (4 ml)
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons (11 ml) 2
1
⁄4 teaspoons (11 ml) 2 teaspoons (10 ml)
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart
™
Convection Bread Maker.
Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough from machine
and transfer to a lightly floured surface. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Roll the dough out into a rectangle,
1
⁄4-inch (0.5 cm) thick, 10 inches (25 cm) long and between 16” (40 cm) and 24” (60 cm) inches wide, depending on the
dough size. Roll the rectangle so that its width runs from left to right. With a pizza cutter or sharp knife, cut strips that are each
1
⁄2-inch (1 cm) wide. Twist
each strip so it resembles a cheese straw. Place on parchment-lined baking sheet and cover with plastic and allow to rest for about 30 minutes. Once
breadsticks have rested, brush with olive oil and bake until golden – about 15 to 20 minutes. Transfer to a wire rack to cool slightly and serve.
Nutritional information per breadstick:
Calories 83 (36% from fat) • carb. 10g • pro. 3g • fat 3g • sat. fat 0g • chol. 2mg • sod. 136mg • calc. 29mg • fiber 0g
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