Do you ever get a craving for bread? I do. All the time. I love a rustic, hearty bread that you can dip into marinara or seasoned olive oil. Or better yet, toast the bread and load it up with garlic butter and parmesan cheese. My go-to garlic breadsticks are easy to make and you can top them with just about anything you like.
I’m a huge garlic fan. To be sure to keep the vampires away, I usually add a lot of minced garlic to the melted butter along with a blend of herbs and smother the bread in the final minutes of baking. I mostly use the Jack of all Herbs Medley that I wrote about here. Sometimes I just use sesame seeds or poppy seeds. If you don’t like those options, the breadsticks are very good on their own, too.
You can follow this recipe for the twisted breadsticks or make whatever shape you prefer. You’ll just need to adjust the baking time to accommodate for larger or smaller loaves. The leftover breadsticks are good for snacks, just place them on a baking sheet lined with parchment paper then bake for a few minutes then enjoy with your favorite dipping sauces or seasoned oils.
This dough is excellent for making a pizza dough as well. I have to admit, though, I don’t make homemade pizza often. Pizza is one of those things that I like to have when I don’t feel like cooking. But, since there aren’t any pizza places that deliver to my neck of the woods, sometimes I experiment at home when the mood strikes.
A Few Tips For Better Breads
Bread making can be very intimidating and sometimes it takes a few tries to get it right. But, don’t be discouraged if your first attempt fails. Practice makes perfect. I’m going to share some tips with you that took me many trials and errors and lots of research to figure out. Hopefully, you’ll master this process much sooner than I did.
As with most yeast breads, exact measurements and timing are not always consistent. The type of flour you use, the weather, temperature, humidity and altitude can all affect the outcome of your bread. Remember, you’re working with yeast that needs warm, moist climates to thrive, so you’ll want to make sure to work with warm or room temperature ingredients. Ingredients that are too hot or cold will cause a different outcome for your bread.
The Trick To Adding Flour
When making your dough, you may not need as much flour as the recipe calls for, but measure all of your ingredients as directed. However, when you start adding the flour, just use the amount of flour listed as a guide. Start by adding 1 cup of flour. Knead the dough until the flour is fully incorporated before you add more. Then continue by adding 1/2 cup of flour and kneading thoroughly. Once the dough starts to form a ball, reduce the amount of flour you add each time to a tablespoon or two.
The dough will have enough flour when it is still a little tacky but no longer sticky. This is the best way to tell when you’ve added enough flour. Keep in mind that when you roll out the dough, the dough will pick up a little more flour from your floured work surface and floured rolling pin, so a little tackiness to your dough is necessary. Adding too much flour will make your bread tough. For this recipe, I’ve used as little as 3 cups of flour and, on occasion, I have needed all 4 cups of flour.
How Long Do You Need to Knead?
Kneading it too long or not long enough will also impact your final product. It will probably be different every time, so start with 5 minutes, then do this test. To ensure that you’ve kneaded it long enough, take a small piece of dough and work it with your hands, stretching it out as thin as possible. It should be almost transparent (I recently discovered this is called a gluten window or a windowpane test). If it rips or you can’t get it that thin, then you need to continue kneading it. Test your results every few minutes until you form the window.
Allow It To Rise To The Occasion
The last uncertain element to bread making is the rising time. The temperature of your ingredients and environmental factors will determine how long your dough needs to rise. It’s best to allow it to rise in a warm location. If your kitchen is very cool, try covering your dough with a towel or plastic wrap then allow it to rise on top of the stove with the oven set to a low temperature. If you live in a very dry climate, put a pot of boiling water next to your dough to rise in an enclosed space…perhaps your oven (without the heat turned on).
Most recipes will suggest that you allow the dough to rise for a certain period of time or until the dough doubles in size. These are good suggestions, if your environment is consistent. If it’s not consistent, like my kitchen, you’ll need to test the dough manually. Allow it to rise until it appears to have doubled in size. Poke your finger into the dough, if the dough snaps back into shape, a little more time is needed. If the hole remains, it is ready for the oven.
An easy breadsticks recipe for an appetizer with a dipping oil or sauce. A bread to have with dinner or for a snack.
- 4 cups all-purpose flour
- 1 1/2 cups warm water
- 1 packet yeast 1/4 oz or 7 grams
- 1 tbsp honey
- 1/2 tsp salt
- 1 extra large egg
- 1 tsp water
- 4 tbsp butter melted
- 1 tsp Jack of all Herbs Medley
In a large bowl add the warm water, the yeast and the honey. Stir until the yeast is thoroughly dissolved. Allow the mixture to sit for a few minutes until it gets foamy. This is called proofing the yeast and "proves" that the yeast is active...which is necessary to make the dough rise.
Add the salt and about 1 cup of flour then mix well. Continue to add more flour, 1/2 cup at a time, until the dough starts to form a ball.
Pour the dough onto a floured surfaced and knead the dough by hand. Then add a tablespoon or 2 of flour at a time until it is just a little tacky to touch but doesn't stick to your fingers. You may not need all 4 cups of flour, so be careful not to add too much or your bread may be too dense. (Note: after the rising process, you'll roll out the dough on a floured surface, so the dough will pick up more flour, therefore, it is necessary for the dough to be a little tacky.)
Check the result of your kneading, by performing a windowpane test. Take a small amount of the dough and work it with your hands, stretching it until it is almost transparent...like a windowpane. If it tears or your can't stretch it that thin, continue kneading for a few more minutes.
When kneading is complete, return the dough to a bowl. Cover with a towel and allow to rise until at it is at least doubled in size. Poke your finger into the dough and if the dough snaps back, continue to rise a little longer. If the hole remains, your dough is ready.
Preheat oven to 375 degrees
Place the dough on a floured surface and gently press down to flatten the dough. Using a rolling pin, mark the dough with a cross shape. Then starting from the center of the dough, roll out the dough towards each quarter of the dough until your form a rectangle that is about a 1/2 inch thick.
Using a pizza cutter, cut the dough in 12 vertical strips then make one horizontal cut across the middle of the strips, making 24 individual pieces of dough.
Roll each piece into a log then fold in half twisting each side of the dough around each other.
Lay out your individual twisted pieces of dough on a baking sheet.
Thoroughly beat the egg and beat in the water until well mixed. Brush the top of the breadsticks with the egg wash. This will help brown the bread as it is baking.
Bake for approximately 12-15 minutes or until the tops have a tint of golden brown.
Melt the butter then add the garlic and herbs. Mix well.
Brush the mixture over the breadsticks.
Continue to bake for for 2-3 minutes.
Alternative choice for topping:
4 tbsp butter melted, 1/2 tsp garlic powder, pinch salt, 1/4 tsp oregano and 1/4 tsp basil.