Quick-And-Easy Breadsticks

Quick-And-Easy Breadsticks

Ingredients:
3 tablespoons canola oil
2 cups unbleached all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 to 1¼ cups milk
2 tablespoons sesame seeds

Directions:
PREHEAT the oven to 425°F. Coat a baking sheet with 2 tablespoons of the canola oil.
In a large bowl, stir together the all-purpose and whole wheat flours, baking powder,
and salt. Add the remaining 1 tablespoon oil and 1 cup of the milk, stirring until a stiff
dough forms. Add the remaining ¼ cup milk, if the dough seems too dry to shape.
Knead 5 to 6 times in the bowl, then turn it out onto the baking sheet. Pat the dough and
roll it out into a 14" × 10" rectangle. Sprinkle the sesame seeds all over the dough,
then gently pat them into it. Halve the rectangle lengthwise into two 5"-wide strips.
Cut crosswise into ½"-wide strips. Separate the strips slightly.
Bake until the breadsticks are crisp, 15 to 20 minutes. Cool the sticks right on the
baking sheet, then transfer to an airtight container to store. The breadsticks can be
frozen, tightly wrapped or covered, up to 1 month.
soup
FRENCH SPRING VEGETABLE SOUP
THE VEGETABLES ARE COLORFUL IN THIS EASY AND REFRESHING SOUP. IT KEEPS WELL
REFRIGERATED AND IS EVEN BETTER THE SECOND DAY REHEATED. IF YOU ARE LUCKY
ENOUGH TO HAVE TENDER, FRESHLY HARVESTED CARROTS, THEY ONLY NEED TO BE
SCRUBBED, NOT PEELED.
Makes 6 servings