Sunday, November 6, 2011

Rustic Italian Breadsticks


2 1/4 tsp dry active yeast
1 1/2 cup warm water
1 Tbsp honey
3 1/2 to 4 cups all purpose flour
2 tsp salt
olive oil
1-2 Tbsp butter
2 cloves of garlic
Parmesan cheese

*makes at least 8 large breadsticks*
  • In a mixing bowl, sprinkle the yeast over the warm water, and stir in the honey
  • Let this sit for about 5 minutes for the yeast to activate (it should get a little bubbly/frothy looking) 
    • if it does not activate, your water was probably not warm enough
  • Add the flour and salt, and mix with a dough hook on high speed for about 5 minutes (or knead by hand), until the dough is smooth and tacky, but not sticking to your hands
  • Coat the mixing bowl with some olive oil, and place the dough back in the bowl 
  • Cover with plastic wrap or a dish cloth and let it rise for at least 1 hour 
  • Press the air out of the dough and lay it out on a cutting board in a rectangular shape
  • Let it sit for another 20 minutes, and then slice it into sticks
  • Place the breadsticks on a nonstick cookie sheet: brush with garlic butter*, and sprinkle with Kosher salt and Parmesan cheese
    • *melt garlic and butter in the microwave or on the stove...ta-da*
  • Bake at 425 (F) for about 12 minutes (if you want a little extra golden brown color, turn on the broiler for just 1 minute at the end of the baking time)


(The soup is my favorite Butternut Squash Soup recipe- let me know if you want it!)

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