Breadsticks
"These are bread sticks made with yeast instead of baking powder. It gives them a non-chewy crust and have great flavor and texture. I use the dough cycle on a bread machine but you can do it in a mixer with dough hooks.
I developed this recipe because I love fresh bread but am not a big fan of the chewy crust from baking powder or the over-baked crunchy type either. These are sort of like little loaves of Italian bread."
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
24-36 sticks
- Serves:
- 6-8
ingredients
- 2⁄3 cup warm milk (whole milk gives smoother crust and richer taste)
- 7⁄8 cup warm water (Read directions. An easy way to measure is explained below)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1⁄2 ounce yeast (I use two packets of rapid rise)
- 1 cup unbleached all-purpose flour
- 1 1⁄2 cups enriched bread flour
- 1 tablespoon cornmeal, for rolling
- 1 teaspoon cooking oil, for cookie sheet
- garlic powder (optional)
- egg white (optional)
directions
- Place 2/3 cup MILK in a microwave-safe measuring cup. Heat to remove chill – optimum is 110 degrees F but is not critical.
- After removing from the microwave, add warm WATER to bring the total amount of liquid to 1 1/2 cups and place in machine. (This is really 5/6 cup of water but it's close enough.).
- Add SUGAR, SALT, YEAST and FLOUR.
- Use the ‘dough’ cycle on the bread machine. If you use rapid-rise yeast, you may need to watch and make sure the dough does not rise too much. You can take the dough out early if has risen to slightly above the top of the bread machine pan. If using mixer, wait until it is at least double in size.
- Preheat oven to 425°F.
- Dump dough onto work area that has enough corn meal to keep from sticking. You can use flour if you don’t have corn meal. Use a rolling pin to flatten to about 1/2 inch to 3/4 inch thickness. If the dough is too sticky you can sprinkle a little of the bread flour on top.
- Cut the dough into 1/2 to 3/4 wide strips and desired length. I use a pastry scraper to press through it rather than dragging a knife. Place on oiled cookie sheet. You can also braid or make other shapes, if desired.
- Option – use egg white or olive oil to brush top of sticks and sprinkle garlic powder.
- You may immediately place the sticks in the oven and bake for 10 – 12 minutes or until golden brown.
- Remove and let cool for a minute and serve.
- Can be made ahead of time and frozen. Preheat oven and place frozen sticks on cookie sheet for 5 minutes.
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RECIPE SUBMITTED BY
Grew up with an Italian Father and a Southern US French/Irish mother in Kentucky. It made for some interesting meals but I was exposed to a lot. Mom couldn't cook a piece of meat to save her soul but could bake anything and was good with candy. Dad was good with soups and sauces. Sunday was spaghetti day and Dad would start on the sauce the night before.
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