Roasted Garlic Breadsticks

 

Ingredients

 

Makes 12 breads ticks

• 1 large head garlic (about 14 to 16 cloves)

• 3 tablespoons olive oil, divided

• 3 tablespoons water, divided

• 1 tablespoon butter or margarine, softened

• 1 package active dry yeast

• 1 teaspoon sugar

• 1 cup warm water (105° to 115°F)

• 2 1/2 to 3 cups all purpose flour, divided

• 1 teaspoon salt

• 1 egg white

• 1 tablespoon sesame seeds

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Method:

1. Preheat oven to 350°F. Remove outer papery skin from garlic head. Place garlic in 10-ounce ovenproof custard cup. Drizzle garlic with 1 tablespoon olive oil and 2 tablespoons water. Cover tightly with foil. Bake 1 hour or until garlic cloves are tender. Remove foil and let cool.

2. When garlic is cool enough to handle, break into cloves. Squeeze skin of cloves until garlic pops out. Finely chop garlic cloves. Combine chopped garlic and butter in small bowl. Cover; set aside.

3. Combine yeast, sugar and water in large bowl. Let stand 5 minutes or until bubbly. Beat 1 1/2 cups flour, salt and remaining 2 tablespoons olive oil into yeast mixture with electric mixer at low speed until blended. Increase speed to medium; beat 2 minutes. Stir in enough additional flour, about 1 cup, with wooden spoon to make soft dough.

4. Turn out dough onto lightly floured surface. Knead about 5 minutes adding enough remaining flour to make a smooth and elastic dough. Shape dough into a ball; place in large greased bowl. Turn dough over so that top is greased. Cover with clean kitchen towel; let rise in warm place about 1 hour or until doubled in bulk.

5. Punch down dough; knead on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes. Grease 2 large baking sheets; set aside. Roll dough into 12-inch square with lightly floured rolling pin. Spread garlic mixture evenly over dough.

6. Fold square in half. Roll dough into 14 X 7 -inch rectangle. Cut dough crosswise into 7 X 1-inch strips. Holding ends of each strip, twist 3 to 4 times. Place strips 2 inches apart on prepared baking sheets, pressing both ends to seal. Cover with clean kitchen towels; let rise in warm place about 30 minutes or until doubled in bulk.

7. Preheat oven to 400°F. Combine egg white and remaining 1 tablespoon water in small bowl. Brush sticks with egg white mixture; sprinkle with sesame seeds. Bake 20 to 22 minutes or until golden. Serve warm.