[all shelf stable/food storage friendly ingredients!]
Ingredients:
2 1/4 tsp dry yeast [1 package]
2 Tbsp butter, melted [powdered butter works GREAT]
2 Tbsp sugar
1 Tbsp salt
3-4 1/4 c bread flour [I never measure, just go by the feel... explained below]
Butter topping: 1/2 stick butter, 2 tsp garlic powder
Directions:
Stand mixer w/ dough hook >> in this order, add: water, yeast, sugar, butter, salt
Mix.
With hook going, add flour by 1/2 cups until it forms a ball.
Keep adding flour until it does not feel sticky anymore, and passes the window pane test.*
Clean surface >> dump dough. [Because you made sure it's not sticky, you don't need to flour the counter!]
Form into ball. Cut or pinch into 16 equal-sized [more or less] balls.
Roll balls into breadsticks a little wider than two hand-widths.
Lay onto greased baking sheet. Let rest 30-45 min. [Mine only puffed a little.]
Bake at 400 degrees F for 12 min. [They will probably not turn brown.]
Spoon butter topping [melted] over hot breadsticks.
Eat the breadsticks.
*Window pane test: grab a small ball of dough. Roll into a ball, then flatten with your thumbs. Pull at it until you can see light through the dough - if it breaks, it needs more flour. If you can see the light, it's ready. [See? Like looking through a window... yeah.]
Enjoy!
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