Friday, February 12, 2010

Almost-Famous Breadsticks

Almost-Famous Breadsticks
from the Food Network Magazine

For the Dough:
1 package active dry yeast (equals out to be 2 1/4 teaspoons)
4 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons unsalted butter, softened
2 tablespoons sugar
1 tablespoon salt

For the Topping:
3 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/8 - 1/4 teaspoon garlic powder
pinch of dried oregano

Make the dough:  place a 1/4 cup of warm water in the bowl of a mixer, sprinkle in the yeast and set aside until foamy, about 5 minutes.  Add the butter, flour, sugar, salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough on a floured surface until very smooth and soft, 3 minutes. Roll into a 2 foot long log; cut into 16 1 1/2 inch-long pieces.  Knead each piece slightly and shape into a 7 inch-long breadstick; arrange two inches apart on a parchment lined baking sheet.  Cover with a cloth and let rise in a warm area until doubled, about 45 minutes.

Preheat the oven to 400 degrees.  Make the topping: Brush the breadsticks with 1 1/2 tablespoons of butter and sprinkle with a 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes.  Meanwhile, combine the remaining 1/4 teaspoon of salt with the garlic powder and oregano.  Brush the warm breadsticks with the remaining 1 1/2 tablespoons butter and sprinkle with the flavored salt.

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{cooks note}

These breadsticks are incredibly easy to make.  I don't knead my dough by hand much--maybe just a few kneads.  I let my Bosch do all the work.  I mix the dough for 5 minutes and that's it.  I had something cooking in my oven when the breadsticks were ready to rise, so I stuck my pans on the stove and covered them with a flour sack cloth--any cloth will do.  The heat from the oven that escapes from a few of the stove's elements helps the breadsticks rise must faster.  This usually only works if you have an electric oven.  I also add more than a pinch of oregano because of pinch is not nearly enough.  You can easily adjust this recipe to your own liking.
The lineup.

My two foot long log of dough.  I shaped this by hand in a matter of seconds.

I like to use a pizza cutter when cutting through bread dough.  Much easier and very clean.  I did not find that I had to knead each individual piece before shaping. I just pick up the dough and shape the breadstick in between my two hands and that is it.

My breadsticks just before they were ready to bake.  Warning: I am not good at shaping breadsticks.  If you have any suggestions, please let me know.  

Just out of the oven.  Brush with the butter mixture and you are good to go.  These are a great compliment to many meals.


3 comments:

Heather said...

Candace, I think your breadsticks look great. As for a tip on shaping them....I usually roll mine out in a long long strip, then I fold it down the middle and make a twist. They look great. That is how roundtable pizza does theirs. I can't wait to try this recipie out!

Shells said...

Candace, I love your blog -- this is what I've been looking for in a cooking blog, step by step directions, pictures, and great tips on what type of equipment to use, where to buy ingredients and so forth. I'm excited to try more of your recipes.

Jenna said...

I always have my dough rising on top of my stove while something else is cooking, it's the best way! I want to make these breadsticks, they look great!