Quick Soft Breadsticks

Chicken Pomodoro is not fully dressed without a side of breadsticks.  Don't let this dress malfunction ruin your dinner!

Start up a a batch of these babies. When you get to the 20-minute rise step, throw a big ol' pot of water on the burner for the pasta, then start on the main course.  Everything should be ready to serve at about the same time.

Or close enough, anyway.






















Make the breadsticks dairy pizzeria-style by, after baking, brushing with butter instead of oil and by sprinkling with Parmesan cheese along with the other toppings.

Quick Soft Breadsticks
Adapted from: http://www.food.com/recipe/quick-soft-breadsticks-71360
Yield: about 24 breadsticks, 2-3 per serving

3 Tbl. granulated sugar
1 tsp. table salt
3 cups unbleached flour
1 pkg. fast-rising yeast
1/4 cup olive oil, plus an additional 3 tablespoons for brushing
1 cup warm water
sprinkling of garlic powder (optional)
sprinkling of dried parsley (optional)
a couple pinches kosher salt (optional)


Preheat oven to 375F. Line a large cookie sheet with parchment paper; set aside.

Combine sugar, table salt, flour and yeast in the large bowl of a stand mixer fitted with a dough hook.  While mixer  is running on low setting (#2 on a kitchenAid), slowly and carefully pour in 1/4 cup of olive oil, followed by the warm water a 1/4 cup at a time.  Continue to run mixer on low for 10 minutes.

Remove dough from mixing bowl and place on a floured surface.  Roll out (as best you can) into a 10x12 inch rectangle.  Don't worry if the rectangle decides to be more like an oval (it won't affect the flavor), but if the dough really refuses to cooperate, let it (and you) rest for 10 minutes, then try again.


















Transfer rectangle to prepared cookie sheet. Use a sharp knife or pizza wheel to cut the dough in half lengthwise, then vertically into strips about 3/4 inch wide.  Scootch the strips just slightly apart with the knife (or wheel) so that upon rising and baking they will merge together yet retain a "dotted line" between each.


















Let rise for 20 minutes, then place cookie sheet in preheat oven.  Bake a for 15-20 minutes or until breadsticks are golden brown.  Leave them in just a couple minutes more for a crispier crust.

Yeah, the parsley is missing ... sue me.

















Remove from oven.  Immediately brush with remaining olive oil, then sprinkle with garlic powder, dried parsley and kosher salt (if using).

Scroll back up for this awesome pomodoro recipe link.


Separate the breadsticks with a knife or pizza wheel (or by hand at your own peril).  Serve alongside dinner.

Comments

Blanche Thorson said…
Sounds really flavorfull! And judging from the amounts of the ingredients I think you could use it in a bread machine. Would of course me "sticks" but still a nice bread to go with Italian style dinners. Sliced with a little butter toasted under the grill until butter is melted and slice is slightly brown.
Rivki Locker said…
This looks super easy, and delicious. I love that you can just cut up the breadsticks instead of rolling them.

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