Tuesday, January 27, 2009

Easy Breadsticks

My daughter is a Flight Medic in the Oregon National Guard and is being deployed to Iraq next week. She came to see me for our last weekend together last week and since she is a huge football fan, we watched the NFL Championship games. I decided to make a dip I found at Noble Pig website (posting coming in a few days) and homemade breadsticks to snack on during the games.

I sometimes don't feel like taking a lot of time to bake loaves of bread to go with dinner or to go with snacks of some type. So, instead I whip up some breadsticks, they rise quickly, bake quickly, and taste delicious. Once you make your own, you'll never want to buy tubes of manufactured dough again.

Method and Ingredients:

1 package dry yeast
1 teaspoon sugar
1/2 very warm water, almost hot water
1/4 cup olive oil
3/4 teaspoon salt
3 - 4 cups bread flour
1/4 cup melted butter
oregano or basil for "dusting"

In a bowl, combine yeast, sugar and water. Stir and let sit for 15 minutes. If it foams your
yeast is good to go (Proofing), if not, discard and start over.

Add olive oil, salt and two cups of the flour and mix well. Continue to add flour in 1/2 cup increments until a ball of sticky bread dough is formed.

Turn onto a floured board, dust with flour and knead about 10 times. Rinse out bowl, dry, and oil it. Place dough into bowl and turn the dough over to coat with oil.

Cover and let rise for one hour in a warm place. (I usually rise dough in the oven which I've preheated at 300 degrees for only 5 minutes.

Remove dough from bowl and punch down on floured board, and let rest for 10 minutes. Work dough into a disk and then with a knife cut 1 inch wide strips around the edges of the dough working in a circle to obtain about 6 strips. Continue with rest of the disk in the same manner.

Roll dough between hands forming an elongated strand and place on cookie sheet or parchment paper.

Let them rise for another 30 - 45 minutes.

Bake at 350 degrees. Now, breadsticks bake quickly so watch them carefully. I like softer breadsticks so as soon as they begin to brown on top I remove them, probably 10 minutes. If you like them crunchier bake a bit longer.

Remove from oven, brush with melted butter, and sprinkle with spice(s).


1 comment:

pat said...

I love all your posts about bread as making bread is a passion of mine. And this reminds me that I haven't made any breadsticks in quite some time, thank you very much. I'm knee deep in sourdough at the moment so I still haven't made that cream cheese bread yet, but it's still on my list and it will get done eventually. Thanks for all the great inspiration!