One of my favorite comforts, is bread sticks. Great with pasta night or just by themselves.
Ingredients:
egg wash
Instructions:
This is basically a French bread recipe with herbs and garlic. First, combine the Water, sugar, and yeast. Let it stand for a few minutes. While the water and yeast are standing. In a small bowl combine the oil, garlic, salt and Italian Seasoning. You can use any herbs you wish. I like basil, thyme, and oregano. Mix the oil and herbs well and add to the water and yeast.
Next, gradually add the flour a cup at a time. In my mixer, I mix two cups of flour on medium speed for 2 minutes then slowly add the remaining flour until it starts to come away from the edges. I then mix on low for five minutes.
If doing it by hand, I will knead the dough for several minutes. (I generally have about 1/2 to 1/4 cup of flour that I don'/t end up adding.
Once it is nice a kneaded I place the dough in a large oiled bowl. (just a quick spray of Pam) flip the dough so all sides are oil place a tea towel over the bowl and let it rise for about 40-60 minutes until doubled in size.
Once the dough has risen. Place the dough on a clean counter with a small dusting of flour. I gently flatten the dough and using a rolling pin, roll the dough flat to about 1/2 inch thick.
Then using a pizza cutter or knife cut the dough into bread stick like portions and place on a greased cookie sheet. I then let the bread stick rise again for about thirty minutes
Before placing the bread stick in the oven, I coat the bread with egg wash and then add either a spice collection like Mrs. Dash or Salad Supreme or I add shredded cheese. The egg wash does make for a firmer crust. If you want a chewier crust, then use melted butter instead. Be creative with your toppings. I have tried several different things. (I usually experiment on a small pan or portion.....curry powder topped bread sticks went quickly to the trash, but hey now I know.)
Ingredients:
- Warm water - 2 cups
- Dry active yeast - 1 Tablespoon
- White Sugar (Granulated Sugar) - 2 Table Spoons
- Olive oil - 1/4 cup
- Garlic - 1 1/2 teaspoon
- Italian Seasoning - 1 Tablespoon
- Flour - 5 Cups
- Salt - 1 teaspoon
egg wash
- one egg Plus 1 T of Water -
- 20-25 minutes at 375 degrees
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| Cheesy Herb Breadsticks |
Instructions:
This is basically a French bread recipe with herbs and garlic. First, combine the Water, sugar, and yeast. Let it stand for a few minutes. While the water and yeast are standing. In a small bowl combine the oil, garlic, salt and Italian Seasoning. You can use any herbs you wish. I like basil, thyme, and oregano. Mix the oil and herbs well and add to the water and yeast.
Next, gradually add the flour a cup at a time. In my mixer, I mix two cups of flour on medium speed for 2 minutes then slowly add the remaining flour until it starts to come away from the edges. I then mix on low for five minutes.
If doing it by hand, I will knead the dough for several minutes. (I generally have about 1/2 to 1/4 cup of flour that I don'/t end up adding.
Once it is nice a kneaded I place the dough in a large oiled bowl. (just a quick spray of Pam) flip the dough so all sides are oil place a tea towel over the bowl and let it rise for about 40-60 minutes until doubled in size.
Once the dough has risen. Place the dough on a clean counter with a small dusting of flour. I gently flatten the dough and using a rolling pin, roll the dough flat to about 1/2 inch thick.
Then using a pizza cutter or knife cut the dough into bread stick like portions and place on a greased cookie sheet. I then let the bread stick rise again for about thirty minutes
Before placing the bread stick in the oven, I coat the bread with egg wash and then add either a spice collection like Mrs. Dash or Salad Supreme or I add shredded cheese. The egg wash does make for a firmer crust. If you want a chewier crust, then use melted butter instead. Be creative with your toppings. I have tried several different things. (I usually experiment on a small pan or portion.....curry powder topped bread sticks went quickly to the trash, but hey now I know.)
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