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Bread Sticks

These are very tasty — and you can freeze them to always have some on hand to accompany your next Italian meal, soup or salad.

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Servings
2 Sticks
Calories Cholesterol Sat Fat Carbs
258 0mg 3g 33g
Recipe Footprint (for Recipe's Default # of Servings)
2.2 Water saved (gallons) [animal consumption only]
8.7 Manure (pounds) not deposited into the environment
9.7 Grains / feed (pounds) not consumed by animals
21.3 Methane (gallons) not created by animals
260.3 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Course Breads and Muffins, Desserts
Cuisine Italian
Diet Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1-1/2 hours
Ingredients
  • 1/4 C granulated sugar
  • 1 pkg yeast (active dry)
  • 1 C water warm
  • 2-1/4 C flour (unbleached all purpose)
  • 3 Tbsp vegetable oil
  • 1 egg replacer
  • 1/2 tsp salt
  • 1/4 C buttery spread
  • 1/4 C Parmesan cheese (non-dairy grated)
  • 1/4 tsp garlic salt
  • 1/4 tsp oregano (dried)
Course Breads and Muffins, Desserts
Cuisine Italian
Diet Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1-1/2 hours
Ingredients
  • 1/4 C granulated sugar
  • 1 pkg yeast (active dry)
  • 1 C water warm
  • 2-1/4 C flour (unbleached all purpose)
  • 3 Tbsp vegetable oil
  • 1 egg replacer
  • 1/2 tsp salt
  • 1/4 C buttery spread
  • 1/4 C Parmesan cheese (non-dairy grated)
  • 1/4 tsp garlic salt
  • 1/4 tsp oregano (dried)
Servings
2 Sticks
Calories Cholesterol Sat Fat Carbs
258 0mg 3g 33g
Recipe Footprint (for Recipe's Default # of Servings)
2.2 Water saved (gallons) [animal consumption only]
8.7 Manure (pounds) not deposited into the environment
9.7 Grains / feed (pounds) not consumed by animals
21.3 Methane (gallons) not created by animals
260.3 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, dissolve the yeast in half of the warm water along with 1-1/2 teaspoons of the granulated sugar; allow to stand for approximately 5 minutes.
    In a large bowl, dissolve the yeast in half of the warm water along with 1-1/2 teaspoons of the granulated sugar; allow to stand for approximately 5 minutes.
  2. Add the flour, vegetable oil, egg replacer, rest of the sugar, salt, and the other half of the warm water.
    Add the flour, vegetable oil, egg replacer, rest of the sugar, salt, and the other half of the warm water.
  3. Turn the dough onto a floured surface and knead the dough for approximately 7 minutes; place the dough into a greased bowl, turn it over to coat both sides with the oil. Cover the bowl with a towel and allow the dough to rise in a warm location for approximately 40 minutes. Punch down the dough and return the dough to a floured surface. Cut the dough into 16 pieces, and shape each piece into a 6-inch long rope (by twisting the dough). Place each piece onto a greased cookie sheet about two inches apart, cover with a towel and allow to rise for another 25 to 30 minutes. Bake in an oven at 400 degrees for approximately 8 to 12 minutes or until golden brown.
    Turn the dough onto a floured surface and knead the dough for approximately 7 minutes; place the dough into a greased bowl, turn it over to coat both sides with the oil. Cover the bowl with a towel and allow the dough to rise in a warm location for approximately 40 minutes. Punch down the dough and return the dough to a floured surface. Cut the dough into 16 pieces, and shape each piece into a 6-inch long rope (by twisting the dough). Place each piece onto a greased cookie sheet about two inches apart, cover with a towel and allow to rise for another 25 to 30 minutes. Bake in an oven at 400 degrees for approximately 8 to 12 minutes or until golden brown.
  4. In a small pan, melt the buttery spread. In a small bowl, combine the cheese, garlic salt and oregano. Brush the melted buttery spread over the baked bread sticks; sprinkle the bread sticks with the Parmesan cheese mixture.
    In a small pan, melt the buttery spread. In a small bowl, combine the cheese, garlic salt and oregano. Brush the melted buttery spread over the baked bread sticks; sprinkle the bread sticks with the Parmesan cheese mixture.
Recipe Notes

Cover and store the bread sticks in a cool location or the refrigerator for up to one week; cover and freeze the bread sticks for up to six months.

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