nameless, that is quite popular for its breadsticks. Back in the day, I too loved them and would
eat them by the basket. After one particularly bad craving, I came up with these breadsticks to
satisfy myself, and wow, they are good. They are soft in the middle, with a hint of garlic, and buttery and
salty on the outside. The only thing better than how delicious they are is how easy this recipe is. It’s a
beautiful thing.
½ packet ( ounce or 1 teaspoon)
rapid-rise yeast
¼ teaspoon sugar
½ plus 1 tablespoon warm water
1½ cups fl our
½ teaspoon powdered garlic
2 teaspoons olive oil
1 tablespoon margarine, melted
sea salt, for sprinkling
In a large bowl, combine yeast, sugar and 1 tablespoon
warm water. Let sit for about 5 minutes, or until foamy. In
a separate bowl, combine fl our and powdered garlic. Add
remaining ½ cup water and oil to yeast mixture and begin
to incorporate fl our mixture ½ cup at a time until a sticky
dough forms. Turn dough out onto a fl oured surface and
knead for about 5 minutes, until it becomes smooth and
elastic, adding fl our as needed. Dough should be moist and
tacky, but not sticky. Place dough in an oiled bowl, turning
once to coat. Cover with a kitchen towel and let rise in a
warm place until doubled in size, about 45 minutes.
Line a baking sheet with parchment paper. Punch down
dough to defl ate and turn out onto a fl oured surface.
Divide dough in half, then divide each half into 3 evenly
sized balls. Roll out each ball into a stick about 7 inches
long. Place sticks on the baking sheet about 1½ inches
apar t. Cover and let rise for 20 minutes.
Preheat the oven to 400 degrees. Bake for 12 to 15
minutes or until breadsticks are lightly browned. Remove
from the oven and let cool for 5 minutes before brushing
on melted margarine. Sprinkle with sea salt and serve
warm. Store leftover breadsticks covered in the fridge.
Yield: 6 BREADSTICKS
Prep time: 25 MINUTES ACTIVE
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