(1/4 ounce) bundle dynamic dry yeast
4 1⁄4 containers generally useful flour, in addition to additional for cleaning
2 tablespoons unsalted spread, mollified
2 tablespoons sugar
1 tablespoon fine salt
3 tablespoons unsalted spread, dissolved
1⁄2 teaspoon legitimate salt
1⁄8-1⁄4 teaspoon garlic powder
1 squeeze dried oregano
Influence the batter: To put 1/4 container warm water in the bowl of a blender; sprinkle in the yeast and put aside until frothy, around 5 minutes. Include the flour, spread, sugar, fine salt and 1/4 containers in addition to 2 tablespoons warm water; blend with the oar connection until the point that a marginally sticky batter shapes, 5 minutes.
Work the batter by hand on a floured surface until exceptionally smooth and delicate, 3 minutes. Move into a 2-foot-long log; cut into 16 1/2-inch pieces. Massage each piece marginally and shape into a 7-inch long breadstick; orchestrate 2 inches separated on a material lined heating sheet. Cover with a fabric; let ascend in a warm spot until relatively multiplied, around 45 minutes.
Preheat the stove to 400 degrees F.
Make the garnish: Brush the breadsticks with 1/2 tablespoons of the margarine and sprinkle with 1/4 teaspoon legitimate salt.
Heat until somewhat brilliant, around 15 minutes.
In the mean time, join the rest of the 1/4 teaspoon salt with the garlic powder and oregano.
Brush the warm breadsticks with the rest of the 1/2 tablespoons liquefied spread and sprinkle with the enhanced salt.
Serve warm with plate of mixed greens.