Soft Wheat Breadsticks #1: Garlic Parmesan

This was an experiment gone right. Along with a pasta dish, I wanted to add some homemade bread sticks. I’ve done several different recipes and after studying up on how to make bread and sticks and arguing with the yeast several times, “NO, you’re the mean one…now rise damnit!” I finally figured something tasty out. Improvements can always be made, but the result was good enough for my family to devour every last bit not leaving much for me. I wanted to get a good wheat recipe and making it taste good and not gritty and dry, and I think this recipe does accomplish that fact.

Ingredients:

1 ½ C Unbleached white flour

1 ½ C Whole wheat flour

1 pkg Dry Active yeast

½ C Warm water

1 T brown sugar

1 tsp Kosher salt

1/8 tsp Onion Powder

1/8 tsp Garlic Powder

4 T powdered milk

5 T Olive Oil

1 Egg, beaten

¼ C butter, melted

1 T minced garlic

Garlic powder

Parmesan cheese, grated or shredded

Instructions:

In a bowl, pour in your packet of dry active yeast. Carefully heat your water to make it warm but not boiling hot to activate the yeast. Pour and mix, then set aside.

In a large bowl mix your dry ingredients; White flour, wheat flour, powdered milk, salt, and the 1/8 tsp garlic & onion powder. Mix to combine.

Mix in 1 T brown sugar into the yeast mixture and stir to dissolve. Make a well in the middle of your dry mix and pour yeast mixture and olive oil. Mix until all the liquid is incorporated and turn out onto a flat surface. Knead dough until smooth adding extra flour if it becomes too sticky.

Turn kneaded dough into bowl, cover with plastic wrap and place in a warm place to rise for about 1 hour until it doubles in size.

In a glass measuring cup melt you butter and add your minced garlic and additional powdered garlic to taste and set aside. Make sure you have your egg beaten into a bowl.

Once the dough doubles in size, punch down and split dough into 6 equal balls and roll out into long strips and place on a baking sheet. Parchment paper REALLY helps in this situation. Brush your sticks with the egg wash on all side, brush on one side and turn and brush the other. Let the sticks rise for about 20 minutes.

Pre heat your oven to 400°F. Once the dough has risen again, using a spoon drizzle the butter mixture onto each stick and using a clean brush (do not dip into butter mixture because it will be touching the raw egg mixture), brush the mixture over evenly on the dough. Sprinkle with your Parmesan cheese (optional: you can also add a little garlic powder if you like a lot of garlic) and place in the oven for 7 minutes.

Remove and brush butter mixture (you don’t have to worry about cross contamination) onto your bread sticks, it’s more of a dab though if you don’t want to disturb the cheese on it. Place back in the oven for another 7 minutes. For a browner top, for the last 3 minutes of cooking, turn your oven to broiler.

Remove immediately and onto a cooling rack or plate. Brush again with butter mixture and pour the remaining mixture into a bowl for additional dipping sauce. You can also use a marinara sauce as well.

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About eMarie

A typical stay@home mom who works with things around the house.
This entry was posted in Sides/Salads/Soups and tagged , , , . Bookmark the permalink.

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