Rosemary Breadsticks

 

Ingredients

 

Makes  12 breads ticks                 

• 2/3 cup reduced-fat (2%) milk

• 1/4 cup finely chopped fresh chives

• 2 teaspoons baking powder

• 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary

• 3/4 teaspoon salt

• 1/2 teaspoon black pepper

• 3/4 cup whole wheat flour

• 3/4 cup all-purpose flour

• Nonstick cooking spray

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Method:

1. Combine milk, chives, baking powder, rosemary, salt and pepper in large bowl; mix well. Stir in flours, 1/2 cup at a time, until blended.

2. Turn onto floured surface and knead dough about 5 minutes or until smooth and elastic, adding more flour if dough is sticky. Let stand 30 minutes at room temperature.

3. Preheat oven to 375°F. Spray baking sheet with cooking spray.

4. Divide dough into 12 balls, about 1 1/4 ounces each. Roll each ball into long thin rope; place on prepared baking sheet. Lightly spray breadsticks with cooking spray.

5. Bake about 12 minutes or until bottoms are golden brown. Turn breadsticks over; bake about 10 minutes more or until golden brown.

Note: Store quick breads in plastic bags or wrapped in plastic at room temperature for up to three days. Freeze them in plastic bags or tightly wrapped in heavy-duty foil for up to three months.