Sunday, October 3, 2010

Soft Garlic Breadsticks


Again, this recipe is from Our Best Bites, one of my favorite recipe sites. I made these with the Tortellini Sausage Soup the other day and fell in love. And they really are easy. If you are nervous about using yeast, give these a try. I still consider myself a novice when it comes to bread making and I think this recipe is very forgiving for the beginner.

I'm also including their recipe for Garlic Bread Seasoning, because that is what makes these breadsticks so great. The recipe makes a lot, so store the extra in an airtight container in the fridge to use as needed.

If you are not sure about rolling out the dough and twisting it, just cut it into strips and leave it at that. Nobody will care what they look like once they take a bite. In fact, I may just skip the whole twisting part myself next time. It's simpler and faster that way.

Use a thermometer (a candy one works fine) to measure the temp of your water.

SOFT GARLIC BREADSTICKS
from Our Best Bites

1 1/2 cups warm (105 - 115 degrees F) water
1 Tbsp. yeast
1 Tbsp. sugar
1/2 tsp. salt
3 - 4 1/2 cups flour (I only needed 3, but I live in the desert)
2 Tbsp. melted butter
Garlic Bread Seasoning

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl.
Cover and allow to rise for 45 minutes or until doubled in bulk.

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

image via Our Best Bites

Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough.

Cover pan and allow dough to rise for another 30 minutes. When there's about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown. Brush with melted butter and sprinkle with Garlic Bread Seasoning

GARLIC BREAD SEASONING

1/2 cup grated Parmesan cheese (the powdery kind in a can)
2 tsp. course Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano*
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Combine all ingredients and store in an airtight container in the fridge. Use as needed.


*Since making this last, I've decided to reduce the oregano to 1 tsp. But that's mostly because I'm not a big fan of oregano - it's just personal taste.

1 comment:

Rita Elgersma said...

Thank you for sharing this recipe! The bread looks and sounds tasty, and I will make it as soon as possible!