Day 2 of the blogging marathon with theme “Evening Snacks / Tiffin”. We love breadsticks and I had no idea they were so easy to make. Once I started getting comfortable using yeast, most of the items became simpler to bake. Of course, we need to plan ahead to give the yeast time to rise. We liked these much better than the cheese covered store bought ones and the kids enjoyed helping too. These breadsticks use minimal fat and you can skip the butter used for topping to make it even healthier. Recipe adapted from here.
By June 18, 2012Published:
- Yield: 15 sticks
- Prep: 3 hrs 0 min
- Cook: 25 mins
- Ready In: 3 hrs 25 mins
Day 2 of the blogging marathon with theme "Evening Snacks / Tiffin". We love breadsticks and I had no idea they were so easy to …
- 2 cups bread flour
- 1.5 tbsp olive oil
- 1 tsp instant yeast
- 1 tsp sugar
- 1/2 tsp salt
- 2/3 cup luke warm water
- butter (as needed)
- 2 garlic cloves
- dry herbs (optional - to sprinkle on the sticks)
- Take bread flour, olive oil, yeast, salt and sugar in a bowl.
- Using luke warm water form a sticky dough. Knead dough for 5 - 10 minutes until it becomes soft.
- Place dough in a covered bowl and keep in a warm place for it to rise and double in volume.
- Once it rises, punch it down and divide into 15 pieces. Make each piece into a 10 - 12 inch strip and place the strips in a lined baking sheet.
- Allow the strips to rise. It took around 45 minutes for me.
- Meanwhile, take butter and garlic in a bowl and microwave to melt the butter.
- Spread the garlic butter and herbs (if using) over the strips and bake in a preheated 375F oven for 20 - 25 minutes until the tops are browned.
- If the sticks do not brown, broil for a few minutes finally. Keep a close eye as they will burn easily.
- If using active dry yeast, proof it first with some warm water and sugar and then add to flour. You can add the same amount of yeast as mentioned. For proofing : Mix active dry yeast, little luke warm water(about 1 oz.) and sugar. When it gets frothy, add to the flour. Skip adding sugar to the flour since we have already added it for proofing.
Tempting breadsticks ready.