Almost-famous breadsticks

From the Food Network

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These breadsticks were a hit in our house. My husband, Nathan, loved fresh from the oven breadsticks that were slathered in a heavenly mixture of butter and salt with a hint of garlic, our toddler loved them without any salty toppings, and I loved that I could throw them in the freezer to be easily reheated and enjoyed weeks later. They can be made two ways – one rise, which results in a slightly denser (but faster) breadstick, or with two rises which creates a softer and fluffier breadstick. Either way, they won’t last long. Any extras can be wrapped well and frozen. Frozen breadsticks aren’t as mouth watering as fresh-from-the-oven bread, but they are still a welcome treat on a cold winters night.

Here we go!

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.

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Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water…

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…mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

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Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes.

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Roll into a 2-foot-long log…

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…cut into 16 1 1/2-inch-long pieces.

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Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet.

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Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

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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.

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Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

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Yield: 16 breadsticks

Ingredients

For the dough

2 1/4 teaspoons active dry yeast (one package)

4 1/4 cups all purpose flour

2 tablespoons unsalted butter, softened

2 tablespoons sugar

1 tablespoon fine salt

For the topping

3 tablespoons unsalted butter, melted

1/2 teaspoon kosher salt

1/8 – 1/4 teaspoon garlic powder

Pinch of dried oregano

Directions

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. (**for fluffier breadsticks: lightly oil a large bowl, place the dough inside, cover with plastic wrap, and let rise for about 1 hour; then continue as instructed**) Gently 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.

Note: These freeze well. Tightly wrap any leftovers in plastic wrap, place in a plastic bag, and freeze for up to one month. To eat, place breadsticks on a baking sheet and warm in a 350 F oven for 5-10 minutes (you don’t want to bake them, just warm them up).

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Published by

girlkneadsbread

My adventures with bread and the deliciousness of life.

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