This is an excellent recipe! I used this for breadsticks last night and pizza dough tonight. The recipe is perfect, but I cut it down to just 1tbsp of brown sugar, because I like my bread salt and savory and the yeast doesn't really need all that sugar to rise. This is my go to, I even wrote it in my cookbook!
My family loved them... I used 2 cups whole wheat flour. Thanks!
Excellent recipe. These are so easy to make and the dough is easy to work with. I highly recommend this recipe especially when you are in a hurry! I use all purpose flour when I don't have bread flour and they turn out just fine.
Fantastic recipe, produces great results every time. Everyone whose eaten them has raved about them. I did make a few changes which expands the time, not making them as quick but I have the time. I knead the dough appox. 5 minutes in my mixer with the break hook once all the ingredients are mixed. I turn it out the dough ball into a greased bowl and let rise for an hour. If the kitchen is cold, I start my oven and turn it off when it warms up, then let it rise in the warm oven. After the 1 hour rise, I pull the pan out of the oven dump the dough on the counter top and handle as per the recipe. Once I get the sticks cut and placed on a cookie sheet I lightly spray the tops with oil, cover with plastic wrap and put them in the warmest part of the kitchen. I let rise another 30 minutes while the over heats 375. they turn into soft pillows of deliciousness. Outstanding recipe "LoveBakedIn".
This recipe lived up to its name! They were easy to put together, rose well in the tiny bit of time I had, and tasted marvelous!!<br/>I put the water, sugar, yeast and 1 cup of flour in my bowl first, mixed them well and let sit a few minutes, then added the oil and rest of flour, mixing it all together with my electric hand mixer. I kneaded the dough a bit on my counter adding a little more flour until dough was elastic and smooth. Then I rolled out the dough on a greased 10x15 cookie sheet with sides, then cut the short way into 3/4 inch pieces, then once down the middle using my pizza cutter. <br/>As my oven was preheating, I put the pan in the oven for 5 minutes, then pulled out to rest on top of stove until proper temperature was reached, then I cooked them for 15-20 minutes (not sure how long exactly). My hubby & 5 children enjoyed them thoroughly!!! I'm not sure how many were made, I only know there was just 4 leftover which I ate for breakfast this morning.
This is my go-to recipe when I want to have breadsticks. I get the best results when I use the bread maker and then let them rise for 30 minutes or so after cutting them. I twist the breadsticks by twisting the ends in opposite directions and then bringing the ends together and it twists itself. It sounds crazy but I get beautiful twisted breadsticks and this dough is perfect because it's not tacky out of the bread maker. My family goes crazy for them. Thank you so much!
These are delicious! My new go-to recipe for breadsticks. Next time, I will make them on two cookie sheets because they were pretty crowded on one pan.
Delicious! That about sums it up. I mixed the sugar, one cup of flour, a packet of rapid yeast the salt (half season, half garlic salt) and the warm water until it bubbled a little (using a stand mixer with regular attachment). I then added the oil (basil infused grapeseed oil) and mixed it thoroughly. I then switched to the kneading hook and added the last cup of flour. Mixed, then ran it on medium speed to knead for about 2-3 min. Rolled it between parchment paper, cut into thin strips, twisted together and let them raise for 20 min in a warm over. I baked half in the oven for 15 min and the other half in my glass halogen/infared cooker for 7 min. They all turned out far better than my expectations. - not proof reading, so hopefully my iPhone didn't spazzing out on me. :) enjoy!
Coming home on this rainy day, I knew it would be a soup and homemade bread sort of night. However, I didn't have the 5 hours it takes to make my favorite bread recipe. These were a great substitute. I took one star off, not for taste or texture, but because if I didn't have bread baking experience, the directions probably would not have been enough. I proofed the yeast in the water and sugar until foamy. I then added the oil (evoo), flour and salt mixture. I kneaded it the Kitchen Aid for about 5 minutes. The taste and texture were wonderful and I will definitely be making these again.
I am a bread addict, so I was excited to try this recipe. I have made these breadsticks twice now. I proofed the yeast and mixed the dough with my kitchen aid. The dough looked and felt perfect. Once baked, they look good too. But, they did not meet my taste expectations. The 1st batch was dense. The 2nd time around, they turned out ok, but are not what I was hoping they would be. When I think breadsticks, I think Olive Garden or Pizza Hut. The texture just isn't the same with these. They aren't as soft and flaky. They are bland too. Even with butter and garlic. I wanted to love this recipe, but it fell flat for me.