Here I am. I have crawled out from under my pile of moving boxes. The last seven days has been…eventful. A little stressful. Only partly humorous. Unfortunately, part of our crazy from last week involved the passing of our little dog, Bunny. We named her before we had kids and realized how confusing that name would be for tiny humans learning the names of animals. Bunny was a good friend, nothing about her death was humorous. It was sad and traumatic. We will miss her, maybe not her breath, but her companionship, her sweet little spirit, and the way she got confused and rolled over every time you told her to “go potty”. The rest is just the things that come with parenthood and life and change and moving. Things we are laughing about this week, things we are so lucky we get to experience together.
Also, bread. Bread happened last week. Bread that makes me a hero everywhere I take it. These breadsticks will derail even the most devout health nuts. “I’ll just eat one” they say. Seven breadsticks later and they are cursing my name and begging for the recipe. My job here is done, your fat pants can’t wait to welcome you home. And it is worth it.
The best part? These are fast and super easy.
Water, sugar, yeast. Mix and let stand for 10 minutes. Add flour and salt.
Knead in your mixer until the dough becomes smooth and elastic.
Remove the dough from the bowl, spray with cookie spray, return to bowl and turn once to coat. Cover with plastic wrap and let rise until doubled in size, approx. 40 minutes. Once doubled, remove from the bowl and transfer to a lightly floured surface.
Roll the dough out into a rectangle, approximately an inch thick. Cut in half width wise and then cut into once inch strips length wise.
Give each breadstick a couple twists and place on a cookie sheet. Not just any cookie sheet. A cookie sheet with a stick of butter melted in the bottom. Brush the tops with melted butter and sprinkle with garlic salt and parmesan cheese.
Let rise for 30 minutes. Meanwhile, preheat the oven.
So beautiful. Bake for 12 minutes, until lightly golden on top. And you’re done. It’s not rock science. It’s not a finicky recipe, in fact, you can’t screw this up. And you will be so, so loved by anyone who gets to eat them.
- 1 1/2 c. warm (105-115 degrees) water
- 1 Tbsp. sugar
- 1 Tbsp. yeast
- 1/2 tsp. salt
- 3-4 1/2 c. flour
- 1 1/2 stick of butter
- Garlic salt
- Parmesan cheese
- In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
- Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
- Spray a glass or metal bowl with cooking spray and place dough in the bowl.
- Cover and allow to rise for 30-40 minutes or until doubled in bulk.
- Remove from bowl and place on a lightly-floured surface. Melt a stick of butter and spread in the bottom of a cookie sheet. Roll into a rectangle and cut into 12 strips with a pizza cutter.
- Give each breadstick a couple twists and place on the cookie sheet.
- Brush with more melted butter and sprinkle with garlic butter and parmesan cheese.
- Cover pan and allow dough to rise for another 30 minutes.
- When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-12 minutes or until golden brown.