Crunchy Cheese Bread Sticks

This is another version of our favorite crisp, crunchy bread sticks.  They are a perfect snack for drop-in guests and we love these so much  we substitute them for purchased crackers.  I buy my cheese powder at the nearby Amish stores – it looks like the stuff you get in the macaroni and cheese in those blue boxes.  You can substitute the Parmesan stuff you get in the green can for a different cheese flavor.
I make bread sticks almost every baking day.

Crunchy Cheese Bread Sticks

  1        cup  Water -- 120°-125°

  1        Tablespoon  Olive Oil -- Combine with water

  11      ounces  Bread Flour -- about 2 cups

  1        teaspoon  Salt

  2        Teaspoons  Garlic Powder

  2 ¼    teaspoons  Instant Yeast -- 1 package

  3        Tablespoons  Cheese Powder -- grated

 Add flour, yeast, salt and seasonings to mixer bowl.  Mix until combined.

Add olive oil and warm water and stir until dough forms. Change to dough hook and knead 3-5 minutes or turn out on lightly floured board and knead 6 minutes.  Cover with an inverted bowl and let rest 10 minutes.  Meanwhile, PREHEAT OVEN  to 325°.

 Punch dough down on a slightly floured surface.  Divide in 2 portions; about 101/2 ounces each.

Form into a rough rectangle, 7" x 14", trying to keep an even thickness.. 

Cut the dough into 1/2" wide strips.  Lay them on the parchment lined baking sheets, leaving room between them.

When all the bread sticks are on the sheets, bake at 325° until they are nicely browned and crisp, about 40 minutes, turning once after 30 minutes.  (You may want to swap the locations of your pans too.)
Let them cool completely in the turned- off oven; leave the oven door closed.  Store in an airtight glass 1/2 gallon jar to preserve crispness.

About 40 sticks

2014 cost:  60¢ or 2¢ each 

Per Serving: 32 Calories; trace Fat (13.6% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 54mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Fat.