If you’ve been following my Fleischmann’s yeast posts you’ll know that I haven’t had the best of luck with yeast. I can cook and bake pretty much anything, but for some reason yeast hates me. But I decided I’m not going to let the yeast win; I’m not going to give up. And so- without the gentle prompting of a review post due- I decided to force myself to try another recipe using yeast. **Deep breath**
Since we were having Cajun Chicken Pasta for dinner I decided some breadsticks would be amazing, so I checked out breadworld.com and found a recipe for Mozzarella Stuffed Soft Breadsticks (I added Parmesan because, well, it sounded good too). Guess what?! Success, the FIRST time! Go me!! These were SO good. We had a few left over after our meal, and we’ve eaten them cold right out of the fridge and they’re just as good then too!
- 3-1/4 cups all-purpose flour
- 2 envelopes Fleischmann's® RapidRise Yeast
- 1-1/2 teaspoons salt
- 1 cup water
- ¼ cup milk
- 3 tablespoons Vegetable Oil OR olive oil
- 2 tablespoons Karo® Light Corn Syrup
- 2 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 2 egg whites, lightly beaten
- 1-1/2 teaspoons Oregano
- 2 garlic cloves, minced
- Preheat oven to 450°F. Line a 15 x 10 x 1-inch baking pan with enough parchment paper to overhang the sides.
- Combine 1-1/2 cups flour, undissolved yeast and salt in a large bowl. Heat water, milk, oil and corn syrup until very warm (120° to 130°F). Add to flour mixture; mix until well blended, about 1 to 2 minutes. Gradually add enough remaining flour until dough forms a ball. Knead on lightly floured surface, adding additional flour if necessary, until smooth and elastic, about 3 to 4 minutes.
- Divide dough in half. Roll one portion to 15 x 10-inch rectangle to fit prepared baking pan. Place dough on pan, stretching as needed to meet edges. Sprinkle with cheese, leaving a 1-inch border. Roll out remaining dough to slightly larger rectangle than the first. Place over the cheese and fold the edges under the bottom layer of dough; pinch to seal. Cut crosswise through the dough with a sharp knife to create 20 breadsticks, but do not separate the breadsticks. Cover and let rise 20 minutes.
- Whisk egg whites with oregano and garlic; brush over dough. Bake 15 to 17 minutes until puffed and golden. Cut along seams into breadsticks; serve warm.