The most addictive breadsticks can be found at a restaurant situated on a garden full of olives. Seriously, idk if I can even say that name on my blog without getting into trouble, ya know what I mean. Halle’s ultimate-most-favorite meal out isn’t a thick cut pork-chop or perfectly medium ribeye steak, it is Minestrone Soup, salad and breadsticks from the aforementioned restaurant. Probably because she can snag a pork chop pretty regularly at home.
Recreating her favorite meal while she’s home from school and its absolutely colder than a witch’s NOSE, is a high priority. The only thing going faster than these breadsticks at the dinner table is LP (how we heat the barns) with the unseasonably cold temps. Pigs are staying warm and honestly, the barn temperatures this time of the year are warmer than our house.
I’ll get around to sharing the soup recipe soon but first: breadsticks.
If you know me at all, you know baking bread is one of my favorite things to do. This recipe is beginner friendly, whips up in a breeze and will get you the ravest reviews, guaranteed.
A few tips:
*Fresh Ingredients. Make sure you have fresh yeast. Active dry, bread machine, instant… I don’t care. Just make sure it isn’t old.
*Yeast. Don’t kill your yeast when you add the water to “prove/proof” it. (ie: foam, prove it will work) Water temperatures above 115 degrees F will murder your yeast. Good rule of thumb: add warm water to your bread recipes that is suitable for bathing a baby in, no hotter. If your yeast doesn’t bubble up, don’t use it.
*Flour. Aerate or “fluff” flour before measuring it into a recipe. Flour directly out of a bag from the grocery store has settled and without fluffing it before scooping it out or spooning it into your measuring vessel, you could inadvertently have more flour than you need.
*Salt. Don’t skip this step. Salt is needed for flavor of course but also to retard the growth of the yeast in bread recipes. Don’t add the salt until the flour goes in.
*Knead it. Whether you use the traditional method of kneading or a new-age stand mixer, be sure your bread dough is smooth and elastic before its initial rise. This develops the gluten network or the structure your bread will need to hold itself up as it rises.
*Two Rises. The initial rise is for the ball of dough you’ve kneaded. The second rise is for the shaped breadsticks. In both cases, be sure the dough doubles in bulk before taking the next step.
*Bake. Baking times are important, and can vary greatly from oven to oven. Use a digital instant read thermometer to judge doneness on interior of breadsticks. Remove from oven when internal temperature registers 190-200 degrees F.
Soft Garlic Breadsticks
Makes 12 large breadsticks
by: Cristen www.foodandswine.com
1 1/4 cup warm water, not above 115 degrees (divided)
1 packet active dry or instant or bread machine yeast (2 1/4 teaspoons)
1 tablespoon sugar
3 tablespoons vegetable oil
3 – 3 ½ cups all purpose flour (this varies with the weather and how you measure flour)
1 ½ teaspoon salt
3 tablespoons butter
1/2 teaspoon garlic salt
To a large mixing bowl add 1/2 cup warm water, yeast and sugar.
Proof yeast for 5 minutes until foamy.
Add remaining water, oil, flour and salt.
Stir to combine then knead via stand mixer fitted with dough hook on low speed for 5-7 minutes, or by hand until smooth and elastic. Spray dough with nonstick spray, place dough ball into clean mixing bowl and set in a warm, draft free area to rise for 30 minutes or until dough doubles in bulk.
Once dough has doubled in bulk, punch down to degas and cut into 12 equal pieces. Roll each piece into a 6” breadstick/rope shape. Arrange on half sheet pan, not touching. Spray with nonstick spray, cover with plastic wrap. Place in warm area until breadsticks double in size 30-40 minutes (or more if it is chilly).
Preheat oven to 425 degrees F.
Once breadsticks have risen, remove plastic wrap and discard.
Bake breadsticks for 8-10 minutes or until golden brown and internal temperature registers 190-200 degrees F.
Melt butter, add garlic salt and stir together. Brush onto warm breadsticks immediately.
Serve warm. Store leftovers in an airtight container. Warm leftover breadsticks in microwave 15-20 seconds to reheat.