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)
- 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 deep..so 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!
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