Bread-sticks (Cheesy Garlic & Cinnamon Sugar)

Bread-sticks
Credit: Life in the Loft House

Dough:
1 1/2 cups Warm Water
1 tbsp Sugar
1 tbsp Active Dry Yeast
1/2 tsp Salt
4 cups Flour

Garlic Topping, For 12;
1 tbsp Garlic Powder
1 tbsp Italiano Seasoning
1 tsp Salt
1 tsp Parsley
Parmesan Cheese, Shredded

Cinnamon Topping, For 12;
1 tbsp Cinnamon
1 tbsp Sugar

 

 

• Combine Warm Water, Sugar, Salt and Active Dry Yeast together in your standard mixing bowl mixing bowl, make sure you have a dough hook. Set to the side for 5-10 minutes. Until bubbly and frothy.
• Add 2 cups of Flour to the mixture, and start kneading the dough. 2nd Speed.
• Only add the remaining 2 cups of flour as needed, DO NOT go over 4 cups, but try to use as little as you can. Some indicators you don’t need anymore flour are; the dough starts pulling away from the sides of the bowl while mixing, also your dough should be slightly sticky.
• Let your dough rise for 30 minutes to an hour. (Until doubled in size).
• Lightly flour your clean, flat, surface, then roll your dough out into a rectangle shape, about an inch thick. Spray your cookie sheet(s) with non stick spray.
• Cutting the long side of the rectangle, cut your dough into about half an inch thick strips, approximately twelve. Take one side of the long strip and bring it down to the other end, folding the strip in half, when the ends are about the same length, twist them together a few times, then press the loose ends together. Place the twisted bread sticks on the cookie sheet. Repeat until all long cut dough is twisted and placed.
• Let your twisted dough rise for 30 minutes to an hour. (Until doubled in size).
• Preheat oven to 400 C

Garlic Topping;
•Mix together Garlic Powder, Italiano Seasoning, and Salt. (Or just sprinkle some on when the time comes.)
•Place your risen twisted dough in the oven and let cook for 7 minutes, take dough out, and with a piece of parchment paper spread butter over the tops. Then sprinkle evenly your powdered mixture you prepared a step before, over top of the hot buttered bread-sticks. Then sprinkle/place Parmesan Cheese on top of the Seasonings.
• Put back in oven, and cook for 2 minutes, then take them out of the oven, and sprinkle/place more Parmesan Cheese on top. Place back in oven for another 3 minutes. Take out, and sprinkle crushed Parsley on top. (Tops should be slightly golden brown).
• Serve/Enjoy.

Cinnamon Topping;
•Mix together Cinnamon and Sugar. (Or just sprinkle some on when the time comes).
•Place your risen twisted dough in the oven and let cook for 12-15 minutes, or until tops are slightly golden brown. When done, take dough out, and with a piece of parchment paper spread butter over the tops. Then sprinkle evenly your Cinnamon and Sugar mixture you prepared a step before, over top of the hot buttered bread-sticks.
• Serve/Enjoy.

MenuDuet’s Notes:In the picture displayed;

-If the yeast doesn’t turn bubbly and frothy, do that part over again.

-We only ended up using 2 1/2 cups of flour, watch your dough carefully, only add a bit in at a time after the second cup. Don’t use more then 4 cups of Flour. Less is more.

-Instead of mixing your Seasonings together, you could just sprinkle them on top. We never actually measure how much cheese we used. That is a guess.

-Best fresh out of the oven.

Our son just loves Bread-sticks, so when we came across a bread-stick recipe, that had some good reviews, we had to try it for ourselves.
The bread-sticks themselves were really easy to make, other then the time consuming double rise, which lets face it, is usually an hour a piece.

We thought we would try a Cheesy Parmesan Bread-stick, but also thought it would be nice to have a dessert type as well. A good dip/toppings for these were Pizza Sauce, and Powdered Sugar. (Can you guess which one goes for which? Haha).

Be careful not to sprinkle to much in one spot, or you will get an overwhelming garlic taste. Overall, these were good, but best fresh out of the oven, or with a spaghetti night!

Let us know what you think in the comments, and follow us on Facebook at ‘Menu Duet’

 

I took the picture displayed, with my camera.

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