Soft Whole Wheat Bread Sticks

1 pkg active dry yeast
2 tsp sugar
1 c warm water (110* to 115*)
1 c warm milk (110* to 115*)
1 egg, lightly beaten
1/2 c vegetable oil
1 1/4 tsp salt (divided)
3 1/2 to 4 c all-purpose flour
2 c whole wheat flour
1/4 c cornmeal
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 c butter, melted
*Flour, white, 4 cup (remove)
*Whole Wheat Flour, 2 cup (remove)
Yellow Cornmeal, .25 cup (remove)
Oregano, ground, .25 tsp (remove)
Butter, salted, .25 cup (remove)

1. In a large mixing bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Add the milk, egg, oil, 1 tsp salt, wheat flour and 2 c all-purpose flour; beat on low speed until smooth. Beat 5 minutes longer. Stir in enough remaining flour to form a soft dough.

2. Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Do not punch down. Divide dough into eight pieces. Combine cornmeal and oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15-in.-long rope. Cut each rope into 3 pieces.

4. Bake at 400* for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired.

Number of Servings: 24

Recipe submitted by SparkPeople user LYONESS4.