Tuesday, April 9, 2013

Garlic Breadsticks

Remember that garlic-infused olive oil I told you about? Remember how I also talked about this garlic salt I purchased? Well, I've been playing around with it a little bit and let me tell you, mix it into some butter, spread it on some toast and you'll be in heaven! Alternatively, use it for this breadstick recipe and it will be garlicky goodness reminiscent of those soft pillows of carbohydrates you eat by the basketful at that one Italian restaurant chain.*

They are A to the MAZING straight out of the oven! 

They are even G to the REAT after spending the night in a ziploc bag and being reheated in the toaster oven!

They are P to the ERFECT to round out a spaghetti night!

Garlic Breadsticks (adapted from Simply Scratch)
For breadsticks:
1 tbsp honey
3/4 cup warm water (about 115 F)
1 rounded tsp yeast
about 2 cups all-purpose flour (maybe a little more)
1/2 tbsp thick granule garlic salt (or 2 tsp kosher salt and 1 tsp garlic powder)
1 tbsp melted unsalted butter

For topping: 
2 tbsp melted unsalted butter
2 tsp thick granule garlic salt (or 1 tsp kosher salt and 1 tsp garlic powder)

Combine the honey, warm water and yeast in the bowl of your stand mixer fitted with the dough hook (or alternatively in a large bowl) and allow to sit for 5 minutes and bubble up. Add the flour, garlic salt and melted butter to the mixer. Mix on low until a ball forms and pulls away from the sides of the bowl, about 5-6 minutes (alternatively you can knead by hand). Separate the dough into 8 equal pieces and form into breadstick shapes by rolling between your hands. Place on a parchment lined baking sheet, cover with a damp towel and allow to rise for about 1 hour.

Preheat oven to 400 F.

Mix the remaining 2 tbsp melted butter with the garlic salt and stir to combine. Brush over the top of the breadsticks. Bake for about 6 minutes. Remove from oven and brush with more garlic butter. Bake for an additional 6-8 minutes. Brush with more garlic butter when you remove from the oven.

Serve warm. Makes 8 breadsticks (easily adaptable to make 16 if you double the recipe).

*I'm not claiming that these are copy-cat breadsticks only that they taste similar in my opinion.

No comments:

Post a Comment