So, what’s not to love about homemade bread? And when the bread comes in the form of a soft yet chewy breadstick that has been liberally slathered with garlic infused butter and sprinkled with finely grated Parmesan, what could be better? Pretty much nothing comes to my mind. But then, I am a bread gal. I don’t believe I have ever turned down a piece of homemade bread. Well, except for a few pieces that came out of a friend’s bread machine. This was years ago when bread machines were new to the market; when every other cook book writer was touting the enjoyment of baking your own bread with the same ease and convenience as preparing an unforgettable dinner using your crock pot! (Throw some ingredients in a machine before you leave for work, and walk away. Come home and your main course and fresh bread are ready when you walk in the door.)
Now granted, the idea of saving time in the evening was truly appealing. What wasn’t appealing, at least to me, was the consistency of the bread and some of the strange flavors introduced to make the breads appear more exotic. Tomato Soup Bread and Curry Bread are just two examples of bread recipes that I remember from the early days of bread machines. Scary, but true!
Although I haven’t tried a bread machine for 30 years, and frankly don’t intend to in the future, if that is how you build your bread – go for it! What matters is that you have control of the ingredients when you make your own bread. No preservatives, not too much salt, no sugar if you so choose, etc. etc. However you build bread, do so at every opportunity. Not only will it save you buckets of money, your family will think you are the best thing since sliced bread! (Now I “wonder” how that phrase ever became part of the vernacular!)
- 1 c. warm water
- 2 1/2 tsp. active dry yeast
- 2 T. brown sugar
- 1 tsp. kosher salt, plus more for sprinkling on baked breadsticks
- 3 c. bread flour
- extra virgin olive oil
- 2-3 T. butter
- 2 thinly sliced garlic cloves
- finely grated Parmesan cheese
Pour the water into a mixing bowl, sprinkle with yeast, and stir in the sugar and 1 teaspoon salt. Let rest (proof) for 5 minutes. Add 2 1/2 cups flour and knead for 4-5 minutes adding flour as needed to make a fairly stiff dough. Round dough up in the bowl, pour a little olive oil over the top, and turn dough with your hands until the entire surface is coated. Cover with a tea towel and let rise for an hour. Remove the dough from the bowl; roll into a 10×12-inch rectangle. Cut into strips about ¾-inch wide, then cut strips in two. Give each strip a twist and place on a lightly greased baking sheet. Cover and let rise for about 30 minutes. Bake in a pre-heated 375 degree oven for 10-15 minutes or until just done. Do not over bake. Meanwhile melt butter and add garlic cloves. Heat until the garlic cloves begin to sizzle. Remove from heat. When the bread sticks are finished baking, remove from oven and brush liberally with the garlic infused butter and sprinkle about half of the breadsticks with grated Parmesan (go light on the Parmesan) and all of the breadsticks with a very light sprinkle of kosher salt. Serve warm or at room temperature.