Thursday, October 2, 2008

Everything is Better with a Breadstick

That is what Aaron and I decided last night as we braved through leftover night. The only disadvantage is the calories. Nonetheless, we all loved leftover night. We had spinach canolli, hamburger soup, and chicken cordon bleu pasta. That soup was even better two days later. So, as promised, here is the best breadstick recipe ever. I really didn't change much except that I brushed a bit of the garlic butter on after they came out of the oven. Another thing I didn't raise them for the full thirty minutes either time (about 20) and they turned out fine. Also, no cheese this batch.

Divine Breadsticks1 ½ cup warm water

1 tablespoon yeast

2 tablespoons sugar

3 ½ cups flour

½ teaspoon salt

Butter for the pan (I used 6 tbsp. and that seemed to be perfect.)

1 tsp garlic salt

Parmesan cheese

Mix first 5 ingredients and knead for three minutes. Let stand 10 minutes. Heat oven to 375 degrees. Melt desired amount of butter and mix in garlic salt . Roll out dough into approximately 9 x 13 rectangle and cut into 12 strips. Roll in butter mixture, twist dough and put on baking sheet. Sprinkle with Parmesan cheese. Cover and let rise 30 minutes. Bake 15-20 minutes at 375 degrees.

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