Last Minute Bread Sticks

Tuesday, April 5, 2011

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    Tonight was leftovers night…. Maybe for a family of four with no teenagers in the house then we would have had plenty but I was trying to make the 9x13” pan of pasta go farther… so lets pull out some corn and whip up some bread sticks….
    Yeah right.. whip up some bread sticks suuuuurrreee.. but these ARE “whipable!” in about 35 mins you can have bread sticks to go with your meal..  about the same time it would take to open up a jar of spaghetti sauce and boil some noodles and you have fresh hot homemade bread sticks.. ( your thighs are going to clap with joy!)
    Gather your yeast, sugar, salt, warm water.
    In mixing bowl add your water, yeast and sugar… mix well don’t confuse those bubbles as the yeast raising.. if you have fresh yeast it will take less than 3 mins for you to start seeing the yeast “proof”
    OooOOoO doesn’t that look good!
    I had a fight to break up so my yeast sat longer than I wanted but it proofed great!
    Add your flour and mix till no longer sticky …
    Divide into 16 little lumps of dough
    Melt your butter
    Pour into baking pan and then roll bread sticks
    I sprinkled half with Kosher salt and spices and the other with rosemary and garlic…
    Bake 10 mins
    Beat off the grubby fingers as you try and take the final picture…  Print Recipe  Recipe
    • 1-½ cup Warm Water
    • 1 Tablespoon Sugar
    • 1 teaspoon Salt
    • 1 Tablespoon Dry Active Yeast
    • 3-½ cups Flour
    • ½ cups Melted Butter
    Mix together warm water, sugar, salt and yeast. Allow yeast to activate (about 10 minutes). Add flour and stir in with a fork until dough holds together. Or use the dough hook on your mixer. Turn out onto floured board. Knead lightly into a ball. Divide into 16 equal portions. On floured board, roll out into bread sticks. Melt butter and pour into baking dish. Roll each stick in the butter as you line them up   Preheat oven to 400 degrees. This gives the bread sticks about 10 minutes to begin to rise. Cook at 400 degrees for 15 minutes. May be made in the morning and kept in the refrigerator unbaked. Remove from the refrigerator about 30 – 45 minutes (depending on how warm your house is) before baking.


      Anonymous said...

      Take it from one who knows...these are absolutely delicious! To make them more fattening, dip them in Sarah's herbed olive oil. ~~~~~~mountain mama

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