Italian Bread Sticks

Because these are home made, they make a pasta and salad dinner very special.

Italian Bread Sticks


1 package active dry yeast
2/3 cup warm water
2 tablespoons salad oil
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon sugar
About 2-1/4 cups unsifted regular all-purpose flour
1 egg beaten
Poppy and /or sesame seeds

The dough rises well at a temperature of 90 to 100 degrees.  You can use an oven for this, but make sure the oven is off when the dough is inside.
Dissolve yeast in the warm water; add salad oil, olive oil, salt, sugar, and 1 cup of the flour. Beat until smooth.  Add enough of the remaining flour to make a stiff dough. Turn out on floured board and knead until smooth and elastic, about 5 minutes, using additional  flour as needed. Place dough in greased bowl, cover with a damp towel, and let rise in a warm place until doubled in bulk (about 1 hour). Punch dough down; divide in half.  Cut each half into 24 equal sized pieces; roll each piece using palms of hands, into 6-8" lengths.  Place parallel on greased baking sheets about 1/2" apart.  Brush with egg and sprinkle with poppy and/or sesame seeds.  Let rise in a warm place until almost doubled (about 30 minutes).

Bake at 325 degrees for 30 minutes (less for longer sticks) or until golden.  Makes 4 dozen.

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