(Like you find at The Olive Garden)
Yield: 18 breadsticks
1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup olive oil
3 cups bread flour
2 1/2 teaspoons yeast
Combine the flour and salt in the bowl of a stand mixer (or large bowl if mixing by hand). Making a well in the center of the flour, add the sugar and yeast and very gently pour in the warm water. Allow the yeast to proof, about 5 minutes. Gently add the oil. Use the dough hook on your mixture to combine the ingredients and knead the dough for approximately 10 minutes. If you don't have a stand mixer, combine the ingredients and then knead the dough by hand on a countertop for 10 minutes.
Place the dough in a covered container and let it sit for 1 to 1 1/2 hours, until it doubles in size. Roll out into a 10x12 inch rectangle. Cut into strips about 3/4 inch wide. Give each strip a twist and place on a greased cookie sheet. Let rise for at least 20 minutes or more if you have time. If you like a glossy finish to your bread, beat one egg and brush each breadstick. Bake for 10-15 minutes. Brush with butter and sprinkle with garlic salt and parmesan cheese.
This recipe also makes perfect French Bread Loaves! After the first rise, shape into loaves (you'll need to double the recipe for 2 loaves), place on greased baking sheets, cover and let rise until doubled. Slash in several places on top of loaves, then brush loaves with some beaten egg. Bake about 20-25 minutes or until loaves are browned and sound slightly hollow when rapped.
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