3 posts tagged tan
I’m making a quiche.
Hold onto your seat, I have found you a recipe that may change your life. Well, that’s probably a bit of an exaggeration, but this is the best bread I’ve ever made, and that’s a huge statement. These breadsticks turned two of us in the house into curly bread stick junkies. The texture and the flavor will take you to some magical place.
To make these curly breadsticks, you twist bread dough around either 12-inch skewers or 18-inch (1/4-inch diameter) dowels. The longer dowels are better, as they’re reusable, and they provide you with a “handle” for holding the breadstick while you’re eating it.
This recipe was modified from several I found on the web, but is evidently inspired by a Utah restaurant called Pizza Factory.
Curly bread sticks
- 1 tablespoon yeast
- 2 tablespoons sugar
- 1 1/2 cups warm water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3 1/2 cups flour
- 1/2 cup melted butter, divided
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried rosemary, crushed
- 1 tablespoon Parmesan cheese
- 8 (1/4-inch diameter) wooden dowels, cut into 18” lengths
- Or 8 (12-inch) skewers.
You may use a bread machine set on the “Dough” setting to mix the ingredients (through flour) and knead the dough. After the dough rises in the machine, form the dough as described below.
Or you can mix and knead the dough by hand. To do so, in a bowl mix the yeast, sugar, and warm water together and let sit for 2-3 minutes until foamy. Add oil, salt, and flour and knead by hand until smooth and elastic. Remove dough and lightly coat a bowl with olive oil. Place dough back in the bowl turning once to coat, then cover with a towel and let rise until doubled, about one hour.
Divide dough into 8 equal parts. Lightly cover your hands with flour and roll each part into an 18-inch long snake.
Moisten the skewer or dowel with water 1/4-inch from the top. This is where you will start wrapping the dough. If you’re using the skewers, wrap almost to the bottom, and moisten the skewer where the breadstick will end. If you’re using a dowel, wrap the dough leaving about 6 inches at the bottom, moistening the dowel where it will end. Make sure dough is securely fastened at the top and bottom of each skewer or dowel.
Let breadsticks rise until doubled, over a 13x9-inch pan. (To keep breadsticks from touching each other, I found I actually needed 2 pans.) The tips of each stick will be touching the tops of the pan, suspending the twisted dough over the pan. (You may let twisted breadsticks rise on a lightly floured board, but they will have a flat side where they were lying on the board.)
Brush with 2-3 tablespoons melted butter. Bake breadsticks (still suspended over pan) at 375 for about 20 minutes or until golden.
Meanwhile, combine remaining 4 tablespoons melted butter, garlic salt, rosemary, and Parmesan cheese. Immediately brush seasoned butter mix on breadsticks when they come out of the oven.
I’ve been doing so much cooking lately I sort of needed a break. I spread homemade chocolate frosting on some saltines, and peanut butter on a few others. These little cracker sandwiches should last me throughout the day.