Bread Sticks
These are not the thin and crispy bread sticks that snap when you bend them in half. These are soft and pillowy, almost more like an elongated dinner roll or a soft pretzel, but not as chewy. Still, every time I make these, they are gone within minutes. Feel free to braid them or leave straight.
Ingredients
- 1 1/2 cups water
- 1/2 cup milk
- 2 tablespoons butter
- 4 cups flour
- 3 tablespoons sugar
- 2 packages active dry yeast (I like Rapid Rise)
- 1 teaspoon salt
- 1 egg white, beaten
- Seasonings of choice to sprinkle on top-ideas include: thyme, salt and pepper, smoked paprika
Directions
Heat, water, milk and butter in sauce pan until butter is melted but do not bring to a boil. Remove from heat and set aside. In a large mixing bowl, add 2 cups flour, sugar, yeast to one side of the bowl and salt to the other. Gradually add the liquid and stir with a large wooden spoon until the mixture comes together, adding more flour as needed so it isn't a sticky mess.
Turn out dough onto floured counter and knead with your hands for 10 minutes until the dough is smooth and elastic. Slick a large bowl with olive oil and add the dough, turning to coat with oil. Cover with either plastic wrap or a clean dish towel and stick in the corner of the counter for about an hour, or until doubled in size. If using Rapid Rise, it will be ready in about 15-30 minutes.
Punch dough down and turn onto the counter once again. Cut in half and then into equal pieces, depending on how large you want the sticks or if you are braiding. Roll the pieces out into a long snake shape and either braid or lay flat on a cookie sheet lined with parchment. Cover and let rise again, another 20 minutes.
Meanwhile, preheat the oven to 400 degrees F. When ready, brush the sticks with the egg white and sprinkle with your seasonings of choice. Bake for 15-20 minutes or until golden brown on the bottom. Remove from oven and let rest for 2 minutes on the sheets and then transfer to racks to cool. Serve right away.
Shaping options
