Almost-Famous Breadsticks

We are huge pasta eaters in this house. I'd make pasta every day if I could (the hubbs actually told me once to tone it down) if I wasn't afraid of weighing 300 pounds. I love all kinds of pasta- stuffed, baked, filled, drenched in a cream sauce, with olive oil, with a marinara sauce...I don't discriminate.

However, this is not a pasta post! Yes, you read the title...

This is a post about what you should always have (from now on) with a bowl of pasta.

Breadsticks.

That's right folks, I made my own breadsticks. I am SO excited about this. It is my first time making any kind of "bread" product and I am in love. I loved the feel of the dough, loved sprinkling flour on my counter and rolling it out, kneading it, feeling like a little miniature chef. Wearing my polka dot apron.

I found this recipe in one of my Food Network magazines. When I read through the recipe I literally jumped off the couch and said, "I can do this!"

Making the dough was super easy. I used my good ol' hand mixer (no stand mixer, remember!) to put it together and then kneaded it on the counter for a few minutes. I stretched it out with my hands first, getting a feel for it before using my rolling pin to help out. Once I had formed it into a nice thick log I cut it into pieces. The recipe says to knead it again, so I did, and shaped them into doughy breadstick form. After sitting on a tray to rise (ludicrous) I brushed them with melted butter and salt. Into the oven they went for 15 minutes while I paced my kitchen. So impatient I am! Once they were done more butter was spread on top along with a douse of salt, garlic powder, and oregano (I added more than just a pinch).

Voila!

Marry me.


Source: Food Network Magazine June/July '09
For the Dough:
1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt

For the Topping:
3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano

Make the dough: Place 1/4 cup warm water in the bowl of a mixer (or use a hand mixer); sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Share with me your bread recipes! I want to make more!