Monday, July 11, 2011

Tasty Breadsticks

I've been using a really simple, no-rise breadstick recipe since I've gotten married. I liked it because it was easy and quick, and I didn't have to remember to start making it a long time before dinner. Well I tried a new recipe that my sister-in-law loves, and I'm definitely switching over. These breadsticks were AMAZING! And they're quite easy even though they do rise for 45 minutes. The dough was a lot easier to work with, softer without being sticky, and they are so yummy with the topping. Here's the original link.


1 pkg active dry yeast (2 1/4 t.)
4 1/4 c. all-purpose flour, plus more for dusting
2 T unsalted butter, softened
2 T sugar
1 T fine salt

3 T. unsalted butter, melted
1/2 t. kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano

Make the dough:
Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes. Preheat the oven to 400 degrees. 

Make the topping: 
Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

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