Tuesday, June 29, 2010
Here's a quick and tasty garlic breadstick recipe to serve alongside your favorite pasta dishes. The recipe is 'supposed' to yield 20 breadsticks, which I obediently cut, shaped, and baked...with miniscule results. Whether it was my impatience, imagination, or lethargic yeast, my breadsticks failed to poof up to standard. I remember reading some time ago (on the Internet!) that yeast doesn't like garlic. Whether or not this is actually true, I never got around to finding out (I won't base my conclusion on the somewhat-less-than-desirable results of this baking experiment). I did read it on the Internet, after all. And if it's on the Internet, it must be true, right? I do know this though--the vast majority of garlic bread recipes I've seen call for a garlic application in the topping, rather than in the bread itself.
Experienced yeast bakers out there: any thoughts???
Soft Garlic Breadsticks (Makes 20)
1 cup + 2 Tbl. water (70 to 80°F) (I used 1 cup in my humid climate)
2 Tbl. olive or canola oil
3 Tbl. grated Parmesan cheese
2 Tbl. sugar
3 tsp. garlic powder
1½ tsp. salt
¾ tsp. minced fresh basil
3 cups bread flour
2 tsp. active dry yeast (I used instant yeast)
1 Tbl. butter, melted
In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). (I used my stand mixer and dough hook)
When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled.
Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.