Giant Bran Breadsticks
Makes 32 breadsticks
1 cup all-bran or bran buds cereal
2 cups very warm water (120o to 130oF)
2 tablespoons olive oil
5-1 / 2 to 6 cups all-purpose flour
2 envelopes FLEISCHMANN’S RapidRise Yeast
1- 1 / 2 teaspoons salt
2 egg whites, lightly beaten
Dried herbs, finely chopped
Chopped walnuts or grated Parmesan cheese
In large bowl, combine bran, water and oil; let stand 5 minutes. Add 1 cup flour, undissolved yeast, and salt. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each to 16 x 12-inch rectangle. With sharp knife, cut each rectangle into 16 (1-inch) strips. Holding ends of each strip, twist in opposite directions 6 to 8 times. Place on 2 large greased baking sheets. Cover; let rest 15 minutes or until risen slightly.
Brush breadsticks with beaten egg whites. Sprinkle with herbs, walnuts or cheese. Bake at 400oF for 20 minutes or until golden; switching positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks.
Serving size: 1 stick
Serving weight: 1.4 ounces (41 grams)
Calories 100; Total fat 1 g; Saturated fat 0 g; Cholesterol 0 mg; Sodium 115 mg; Carbohydrates 19 g; Dietary fiber 1 g; Sugars 1 g; Protein 3 g