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Soft Bread Sticks

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 15 Oct 2011 18:44:23 -0700
v111.n040.7
* Exported from MasterCook *

                          (Bread), Soft Bread Sticks

Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1 1/2           cups  lukewarm water
    3        tablespoons  olive oil -- plus additional for drizzling
    1 1/4      teaspoons  salt
    3 1/2           cups  all-purpose flour -- unbleached, King Arthur Flour
    1         tablespoon  instant yeast
                          seasonings -- OPTIONAL, Pizza seasoning or 
Italian seasoning, to sprinkle on top


1)    Lightly grease an 18" x 13" pan (half sheet pan), and drizzle 1 
to 2 tablespoons olive oil in the bottom.

2)   Combine all of the ingredients, and beat at high speed with an 
electric mixer for 60 seconds.

3)  Scoop the sticky batter into the prepared pan, spreading it 
nearly to the edges. Oiling your fingers helps with the job.

4)   Use a rolling pizza wheel or knife to score the dough in 3/4" to 
1" wide crosswise strips, to make 13"-long strips. Score the dough 
once lengthwise, so that you now have 6 1/2"-long strips. Cover the 
pan, and let the dough rise at room temperature for 60 minutes, till 
it's become puffy.

5)   While the dough is rising, preheat the oven to 375F.

6)   Drizzle the dough lightly with olive oil, and sprinkle with 
pizza seasoning, and/or the dried herbs of your choice, if desired.

7)   Bake the bread till it's a very light golden brown, about 25 minutes.

8)   Remove it from the oven, and carefully lift it out of the pan onto a rack.

9)   As soon as you can handle it, cut the dough along the score 
lines. A pair of scissors works well here.

10)  Place the bread sticks back on their baking pan, on edge. You 
can put them close together. Return them to the oven, and bake for 5 
minutes (for soft bread sticks), or 10 minutes (for bread sticks that 
can stand up to a stiffer dip).

11)  Remove them from the oven, and serve warm, or at room temperature.

Yield: about 3 dozen bread sticks