Remember when we made bread together? It was garlic Parmesan pull apart bread; a delectable bread. So, if you remember that lovely baking session, you’ll recall how much I love bread. It’s my favorite food in the world. So, this week’s column? Easy breadsticks. If I could live off bread and not gain weight, I would. Something wonderful happens when I eat bread: I’m happy, I’m full of energy (from the carbohydrates) and all I want is more. That’s the only problem with bread. Once you have a taste of it, it’s an addiction that never goes away. I’m notorious in my family for eating massive amounts of rolls at Thanksgiving.
It’s undoubtedly sad that I’ve only made one other column dedicated to bread. That bread required a bit more skill to make than this one, and if it intimidated you then this bread will be a relief. Although it still takes two hours to rise, remember what you can do with those two hours.
Warning: When I made these last, I ate all but three. The only reason I didn’t eat those three is because someone else did. How sad.
Prep time: 20 minutes
Rise time: 2 hours
Cook time: 5 minutes
1½ packages of dry active yeast
1 teaspoon sugar
¾ cup warm water
3½ cups all-purpose flour
1 teaspoon salt
Place yeast in small bowl. Add sugar and half the water. Stir until dissolved, and set aside for 15 minutes.
Mix flour and salt into a larger bowl and add yeast mixture. Add enough remaining water to acquire firm dough.
Knead dough for 10 minutes and then place in a clean bowl, cover it with a cloth and let it rise for an hour, or until it doubles in size.
After an hour, knead dough again for 2 minutes and divide into portions the size of an egg. Shape into a breadstick (about the thickness of your little finger). Transfer to oiled baking sheet (about half an inch apart), sprinkle with flour, and cover. Set aside for an hour. Preheat oven to 450 degrees.
Place breadsticks in oven and bake for 5 minutes, or until they are dark golden brown.
Let the bread cool slightly before enjoying!