Well, in my world, you can’t serve spaghetti without breadsticks. These breadsticks, actually. I’ve been making them for years, thanks to my sister-in-law Erin (yes, the same talented one who I’ve talked about in these recent posts) and they usually grace our table right along with most any pasta dish I make.
They really are the best breadsticks in the world. And if my testimonial alone doesn’t convince you, let me share with you a few of their merits: they are fast (no long rising times!), they are versatile (use what spices you have on hand!) and they are really hard to mess up (trust me, I know!).
Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.
- 1 ½ cups warm water
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
- ½ teaspoon salt
- 3 tablespoons butter, melted (for the baking sheet)
- Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese.
- Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.
Recipe Source: adapted from Erin