Breadsticks
HB-0664 · Hand-built original
Breadsticks is a Yeast Cuisine, Active Dry Yeast Cuisine, Bread Cuisine, Breadstick Cuisine, Wheat Flour Cuisine, White Flour Cuisine, All-Purpose Flour Cuisine, Sauce Cuisine, Tomato Sauce Cuisine, Marinara Sauce Cuisine, Sugar Cuisine, Granulated Sugar Cuisine, Spice Cuisine, Garlic Powder Cuisine, Kosher Salt Cuisine, Oil Cuisine, Italian Cuisine, Garlic Cuisine, Butter Cuisine, Vegan Butter Cuisine, Olive Oil Cuisine, Extra Virgin Olive Oil Cuisine, Unsalted Butter Cuisine, Mediterranean Cuisine, European Cuisine dinner party, entertaining, sunday lunch, appetizers, side dish built around sugar. Ready in 2 h 40 min.
Main ingredient: sugar
Ingredients
- 2 tbsp granulated sugar
- 1 packet (¼ oz, about 2 1/4 tsp) active dry yeast
- 1½ cups warm water
- all-purpose flour (about 3 cups), plus extra for dusting
- 4 tbsp unsalted butter, melted and cooled, for the dough
- 1 tbsp kosher salt, for the dough
- 1 tsp extra-virgin olive oil
- 4 tbsp unsalted butter, melted, for brushing
- 1 tsp garlic powder
- 1/2 tsp kosher salt, for the topping
- Marinara sauce, for dipping
Method
- Stir the sugar and yeast into the warm water and leave for 5–10 minutes, until foamy.
- Mix the flour, melted butter, and 1 tbsp salt in a large bowl, add the yeast mixture, and stir to a dough. Knead for 7–8 minutes until smooth and elastic.
- Put the dough in a bowl brushed with the olive oil, cover, and leave to rise in a warm place for about 1 1/2 hours, until doubled.
- Turn the dough onto a floured surface, divide into 12 equal pieces, and roll each into a rope about 7¾ in long. Lay them on two parchment-lined baking sheets.
- Cover loosely and leave to rise again for about 45 minutes, until puffy. Heat the oven to 400°F.
- Bake for 12–15 minutes, until pale golden.
- Mix the melted butter for brushing with the garlic powder and 1/2 tsp salt, and brush it generously over the hot breadsticks.
- Serve warm with marinara sauce for dipping.
Prep: 30 min · Cook: PT0S · Total: 2 h 40 min
Nutrition (per serving, where published)
Estimated from USDA FoodData Central ingredient data