Tuesday, April 1, 2014

Breadsticks…SOLVED!

When we made our delightful pasta e fagioli soup, we decided that the only thing missing was good breadsticks. Even with all of our homemade bread success, I had not managed to get the breadsticks right…

…until now.

We’re still working on the seasoning, but we’ve got the texture down! Ours are probably a little more like Little Caesar’s than Olive Garden in texture, but they’re really good.

So, what’s the secret?

We use a low sugar, non dairy dough recipe. Our favorite in the Olive Oil Dough from Artisan Bread in Five Minutes a Day. Once the dough has done all of its rising (depending on the method you use), roll it out to 1/4-1/2 inch thickness. Using a knife or pizza cutter, cut the dough into 1/2-3/4 inch thick strips. Place the strips on a lightly greased or silicone lined cookie sheet, keeping the strips about half an inch apart. Brush with olive oil and sprinkle lightly with salt.

Bake at 400 for 6-10 minutes or until they just start to brown.

Here’s where we’re experimenting. So far we’ve tried butter and garlic powder or light oil and Kernal Seasonings Parmesan Garlic shake. We’re still trying to find the perfect combination, but that’s a personal preference thing!

1 comment:

Herding Grasshoppers said...

We just made that soup a few days ago - thanks for the tip! I like it even better as leftovers. It had soaked up nearly all the broth and reminded me more of goulash. At the risk of horrifying the more cultured eaters, I loved it with a good squirt of ketchup. ;D

Julie