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Wild-Rice Bread Sticks
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Provided By:
Woman's Day

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    • The wild rice gives these unusual breadsticks their crunchy twist.

    Ingredients

    Serves:

    Directions

    Bring 1 cup water to a boil in a smallsaucepan. Stir in wild rice, cover, reduce heat and simmer 40 minutes or until partially cooked. Drain rice and rinse with cold water. Spread on paper towels and pat dry.

    Add yeast, oil and sugar to 3/4 cup warm water (105°F to 115°F). Let stand 10 minutes or until foamy.

    In a large bowl, mix cooked rice, 13/4 cups of the flour, the cheese, salt and pepper. Stir in yeast mixture until blended and a soft dough forms.

    Turn dough out onto a lightly floured surface. Knead about 10 minutes until smooth and elastic, sprinkling with up to 1/4 cup flour if sticky.

    Clean and lightly oil the bowl. Add dough and turn to coat all sides. Cover with plastic wrap. Let rise in a warm draft-free place about 1 hour or until dough has doubled.

    Meanwhile heat oven to 400°F. Have a cookie sheet ready.

    Punch down dough. Pinch off a 1-inch piece and roll with hands on work surface into a rope about 15 inches long, covering unused dough with plastic wrap. Place rope on ungreased cookie sheet. Repeat with 5 more pieces of dough. Bend top third of each into desired shapes, making sure they don't touch. Brush with egg-white mixture and sprinkle each with about 1/8 teaspoon salt.

    Bake 10 to 12 minutes or until golden brown. Remove sticks to wire racks to cool. Repeat with remaining dough. Store loosely covered at room temperature.

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