Date: Wed, 09 Nov 94 21:40:31 EST
From: Bobbi Pasternak (firstname.lastname@example.org)
Here's an article from the Nov/Dec '94 issue of Vegetarian Journal.
A HOLIDAY CELEBRATION
By Nanette Blanchard
The following recipes are adapted from my upcoming cookbook,
_'Tis the Season: A Vegetarian Christmas Cookbook_, to be
published in August of 1995 by Fireside/Simon & Schuster.
(Makes 40 breadsticks)
These herbed breadsticks are thin and crispy and are quite
popular as munchies for a lively party. The best
breadsticks are the ones that are stretched, not rolled. Serve
these stacked high in a rustic basket lined with a red or
1 Tablespoon active dry yeast
1 cup warm water
1 teaspoon salt
2 cloves garlic, minced
2 Tablespoons minced fresh sage
About 2-1/2 cups whole wheat flour
Dissolve yeast in warm water for 10 minutes. Stir in salt, garlic,
and sage. Add flour slowly. Turn out onto well floured board and
knead 20 minutes or until smooth and satiny.
Spray bowl with vegetable cooking spray and place dough in it.
Cover and let rise in warm place for 30 minutes or until doubled in
bulk. Punch down. Preheat oven to 400 degrees. On a floured
board, roll dough out to a 12-inch square. Sprinkle dough lightly
with additional flour. Divide dough into four equal pieces. Cut each
piece into 10 strips. Stretch each strip out to 12 or 15-inches long.
Place on greased cookie sheet 1/2-inch apart. Bake for 15 minutes
or until golden brown and crispy. Serve hot or at room temperature.
Total Calories Per Breadstick: 27; Fat: (1 gram