These bread sticks are amazing!! They are perfect for your italian night or a great side dish to my cheesy stuffed shells! However they do make about 16 bread sticks which is WAY to much for two people. So instead of cutting the recipe in half I decided to freeze about 12 of them for a later use. Which will probably be for my Chicken Broccoli Alfredo I will be making next week. Yahoo no baking next week.
Ingredients:
For the dough:
- 4-1/4 Cups All-Purpose Flour
- 1 pkg dry active yeast (or 2-1/2 tsp if you have a Jar like me)
- 2 Tbs unsalted butter (softened)
- 2 Tbs Sugar
- 1 Tb salt (fine sea salt)
- 1- 1/2 c. warm water (divided)
For Topping:
- 3 Tbs unsalted butter (melted)
- 1/4 tsp salt
- 1/4 tsp Garlic powder
- pinch of oregano
Directions:
- Add 1/4 c. water to a mixing bowl and sprinkle yeast on top. Allow to rest 5 minutes until bubbly.
- Combine flour, sugar, and salt. Combine dry mixture to yeast mixture. Pour the rest of the 1- 1/4 c. water in and mix until a sticky ball forms with a paddle (kitchen aid or by hand) about 5 minutes.
- Place ball onto floured surface and knead by hand for 3 minutes.
- Roll dough into a 2 foot long log. Slice the log evenly into 16 pieces.
- roll each piece into a 7 in long stick and place on a backing sheet.
- Allow each stick to double in size covered with a bowl for about 45 minutes.
- Preheat oven to 400 degrees
- Create topping by melting butter. Combine the salt, garlic, and oregano in a separate dish. Baste butter along all of the sticks and sprinkle with seasoning.
- Bake the breadsticks for approx. 15 minutes or until light golden brown. For a softer bread stick bake 10-12 minutes.
I hope you enjoy these as much as we did. Word to the wise I used parchment paper over the baking sheets and it turned the bottom of mine a little crunchier than I would normally like but still very good. So I would periodically check yours if your oven is hot.
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