Jenni's StoryThese are absolutely the best garlic breadsticks I've ever had. I made them for the first time tonight, and my husband ate 4 of them. They pair well with just about anything; soups, salads, pasta - use your imagination!
Recipe adapted from the recipe at readableeatables.blogspot.com
1 1/2 c
warm water (appx 110 degrees)
envelopes (1/4 oz each) active dry yeast
3 1/2-5 c
bread flour (ap will work if you don't have bread flour) - amount depends on humidity & temperature
(yes, tablespoon) salt
butter, divided, melted
grated parmesan cheese
1Add sugar into the warm water in a bowl or measuring cup and stir well. Sprinkle yeast on top and quickly stir. Let set for about 10 minutes until yeast is foamy.
2Pour yeast mixture into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and 2 cups of the flour. Mix on low, then add in the salt and mix again.
3Remove the paddle attachment and attach the dough hook. Add flour, 1/2 a cup at a time, until the dough no longer sticks to the side of the bowl. It should feel slightly firm and not stick to your finger when touched. Mix the dough for about 5 minutes on low once it reaches this point.
4Spray the inside of a bowl with non-stick spray. Transfer the dough from the mixer bowl into the sprayed bowl. Flip over once to coat the top. Cover and let rise until doubled in size; about an hour.
Punch dough down and turn out onto a lightly floured surface. Roll out into a rectangle.
6Set the oven on "warm", or 170 degrees. Meanwhile, with lightly floured hands, roll each of the divided portions into a ball, then roll into a breadstick shape, about 6-8 inches long. Divide breadsticks onto 2 greased baking sheets, about 2 inches apart.
7Place in the warmed oven for 15-20 minutes until the breasticks have doubled in size.
Remove and set the oven temperature to 375. While it's preheating, melt 1 1/2 tablespoons of butter and brush over the unbaked breadsticks. Sprinkle with salt.