This recipe is a must try for your next summer party or picnic. These breadstick cones are a beautiful, tasty and portable way to serve your favorite salads. Sprinkle them with poppy or sesame seeds, or leave them plain, then fill them with My Favorite Chicken Salad, egg salad, tuna salad, green salad or one of your favorites. You've got an on-the-go meal right at your fingertips.
Breadstick Cones
2 1/2 teaspoons active dry yeast3 tablespoons brown sugar
1 cup warm water
1 teaspoon salt
1/4 cup vegetable oil
3 cups bread flour 8 sugar cones aluminum foil nonstick spray 1 egg white 1 tablespoon water poppy seeds (optional) sesame seeds (optional) Directions Begin by wrapping a piece of foil around each sugar cone and set aside. In a large mixing bowl, stir yeast and brown sugar, then pour warm water on top and allow to sit for about five minutes until foamy on top. With a dough hook, mix in salt, oil, and flour and knead until dough is smooth and elastic, about 3 minutes. Allow dough to rest for 10-15 minutes. On a floured surface, roll dough out into a large rectangle and allow to rest another 10 minutes. Whisk egg white with 1 tablespoon of water to make an egg wash. Using a pizza cutter, slice dough into 8 long strips. Spray each cone with nonstick spray, then wrap each strip of dough around the sugar cone, bottom to top, making sure to seal the bottom. Place each wrapped cone on a prepared baking sheet, roughly 4 or 5 to a sheet. Brush each cone with the egg wash, then sprinkle with seeds and allow to rise for 10 more minutes. Preheat oven to 375 degrees and bake 10-15 minutes, or until rich golden brown. Allow to cool for 1-2 minutes before removing foil cone. Cool bread completely, then serve with your favorite salad.