Re: Breadsticks with variations

This simple recipe has a million variations but they are all related,
just seasoning shifts.
 Base recipe
 1.5lb dough load
 1 c milk
2 TB cooking oil (I like olive except for cinnimon sugar breadsticks)
3 C bread flour (but AP works too here)
2 TB sugar
3/4 ts salt
1 ts yeast
1 ea slightly beaten eggwhite
1 TB water
 Add the first 6 ingredients to machine in doughmode.  When done remove
and punch down.  Let rise 10 minutes.  Grease baking sheets and set
aside.
 Divide dough to 32 pieces and roll to 8 inch ropes.  combine egg with
the 1 TB water then brush the breadsticks.  Sprinkle with what you want
(sea salt, sesame seeds, poppy seeds, caraway seeds, hrated romano are
examples the book gives.
 Bake at 350F for 15-20 minutes. Cool on wire racks.
 66 calories per stick.  This can also be used with a diet to add a
replacement for potato chips by making each stick into 3 mini-sticks at
22 calories a stick.
  I now make them at 1/2 size as it seems to work best for us.  Split
dough in 1/2 then to 4 equal portions.  Split those 1/4th in even
halves to 8 then 1 more time to 16.  I find it easier to roll this to a
16inch stick then cut to 4 even pieces to make mini sticks.
 Brush with water  and eggwhite then decorate with different seeds and
spices so 1 may be parm, another honey cinnimon, another cumin or garam
masala and salt etc.  Even furikake makes it's rounds.
 Don't be afraid to spice the dough if something matches all members of
your batch.