November 10, 2010

Soft Italian Breadsticks

If you are what you eat, my husband would be spaghetti and meatballs. Growing up, his mother would make it for him religiously once a week for dinner and it was not uncommon for him to eat the leftovers for breakfast the next morning. So, what was for dinner tonight? You guessed it -- spaghetti and meatballs. I decided to add breadsticks as a side (as if pasta wasn't carb-y enough). I found this recipe years ago on recipezaar.com (now food.com) and have made some changes to it since. These are so good. You are going to love them!


Breadstick Ingredients:

  • 1/2 c warm water
  • 1/2 pkg active dry yeast
  • 1 tsp sugar
  • 1/2 tsp salt
  • 2 tbsp oil
  • 1 1/2 c bread flour (or 1 c all-purpose flour and 1/2 c whole wheat flour)
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano
Topping Ingredients:

  • 1/4 c butter, melted
  • 1/4 tsp garlic salt
  • 3 tbsp grated Parmesan cheese
Directions:

  • Combine all of the breadstick ingredients together in a large bowl. Knead with your hands, until smooth.
  • Roll the dough into the shape of a 5x7-inch rectangle.
  • Cut the dough into 3/4-inch strips.
  • Twist each strip and set on a greased baking sheet. Allow them to rise covered in a dark, warm place (I was doing laundry, so I covered them and placed them in the laundry room) for 20 minutes, or longer if you have time.
  • Preheat oven to 375 degrees.
  • Bake for 10 to 15 minutes.
  • In a small bowl, combine the melted butter and garlic salt and brush it over the breadsticks. Sprinkle the breadsticks with Parmesan cheese.
  • Serve warm and enjoy!

Madelyn Rating:
"Good!"

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