Thursday, November 12, 2015
Breadsticks with Garlic Salt
I felt like dabbling in bread making the other week. Every now and then I feel inspired to try baking breads from scratch. I recently made two different recipes, these tasty breadsticks, and rolls that turned out dry and crumbly. I brought these to a friend's house for dinner, but I snacked on some of the less properly shaped ones at home. The trickiest part to this is dividing the dough properly. Be sure to follow the instructions so you end up with similar sized breadsticks.
Adapted from Food Network Kitchens
1 package active dry yeast
4 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons unsalted butter, softened
2 tablespoons sugar
1 tablespoon fine salt
1 1/4 cups plus 2 tablespoons warm water
3 tablespoons unsalted butter, melted
1 1/2 teaspoon garlic salt salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano
Prepare the dough by pouring 1/4 cup warm water in the bowl of a mixer. Sprinkle the yeast on top and set aside until foamy, about 5 minutes. Mix in the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water. Using the paddle attachment, mix until the dough is slightly sticky, about 5 minutes.
Flour a work surface in your kitchen. Turn the dough onto this are and knead until smooth, about 3 minutes. Roll the dough into a 2-foot-long log and cut into 16 1 ½ inch long pieces. Knead each piece slightly and form into a 7 inch long breadstick. Place the breadsticks 2 inches apart on a parchment-lined baking sheet. Cover with a slightly damp cloth and let the dough rise in a warm spot until almost doubled, about 45 minutes.
Preheat the oven to 400F/200C. Before baking, brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1 teaspoon garlic salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt. Pin It Now!