Saturday, November 20, 2010

Breadsticks Glorious Breadsticks

I usually dump everything in the mixer and mix. Dump, Roll, Spread, and cut! I love the ease of these and that they do not have to raise. In 30 minutes I can be having fresh wonderful bread sticks. People ask for this recipe...and I was so surprised that I did not have a post for it. Now, we can all enjoy the glorious bread stick. And selfishly, I can have access to the recipe anywhere on the planet. Breadsticks anyone?

Maughan Family Breadsticks-
shared by Stacey Maughan in the 2003 family cookbook
  • 1 1/2 cups warm water
  • 1 TB yeast
  • 2 TB sugar
  • 1/2 tea salt (I use 3/4)
  • 3 cups flour (I use bread flour)
Mix all ingredients until soft dough. Roll out on pan. Spread with butter and spices. Cut. Separate. Bake 375 for 12-15 minutes.
  • 1 cube melted butter
  • Fresh Parmesan
  • Garlic salt
  • Parsley

Roll out...not too thin.

Pour melted butter on your dough.

Add garlic salt with parsley. I like this because I can see how much garlic salt I am adding because of the flakes of parsley.

Add fresh Parmesan cheese.

Cut. I do mine softly on my silpat. I have ruined one pat from cutting too be careful! I wonder now why I even use my silpat?? You do not need to...there is plenty of butter and they never stick.

If you are feeling groovy you can make twists..I can never wait that long before popping them in the oven.

Bake until golden on bottom. I like mine soft and light in color. I do usually half the batch because we end up eating the entire thing. These pictures are a half batch!


Vicki said...

Oh my gosh! These look utterly delicious. Do you think it would be possible to stuff them with ranch, garlic, parmesan and mozzarella? Then I can stop having to rely on the pizzeria's Pizza Twists!

Jen said...

Those look so tempting on this snowy night. MMMM, comfort food. Sure do miss you guys. Makes me sad (but grateful) that my girls are wearing your girls coats that you don't need anymore.