Rosemary Breadstick Twists
1/3 cup butter
2 1/4 cups whole wheat pastry flour
3/4 tsp salt
2 TBS parmesan cheese
1 TBS cane juice crystals
3 1/2 tsp baking powder
1 cup milk
1 tsp dried rosemary, crushed
1 tsp minced garlic
Preheat oven to 400. Melt butter in a 9x13 baking pan. You have to watch it because the butter will burn.
In a mixing bowl combine flour, salt, cheese, cane juice crystals, and baking powder. Stir in milk until just mixed.
Knead the bread until smooth. Roll it into a rectangle measuring 12x6. Cut into 12 one inch strips.
Stir the rosemary and garlic into melted butter. Twist the one inch pieces of dough 6 times, place in melted butter.
Bake for 20 to 25 minutes or until lightly browned.
Quick Bread Recipes
The Homestead Kitchen
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