Breadsticks
Prep Time: 25-35 Minutes
Bake Time: 15-20 Minutes
Total Time: 2 Day Lab – Dough must rise overnight.
Ingredients:
-
2 cups bread flour
1 ½ teaspoons sugar
1/ 2 teaspoon salt
1 Tablespoon quick rise instant dry yeast
2 Tablespoons vegetable oil
3/ 4 cup hot water
Directions Day 1:
1. Put ½ cup of bread flour only, sugar, salt, and yeast into your kitchenaid mixing bowl.
2. Stir with a spoon
3. Put water in microwave for 2 minutes to heat up. Then let cool for a few seconds while you put
the oil in.
4. Add the vegetable oil to your mixture in your mixing bowl.
5. Stir in the hot water with a spoon (NOT with your mixer attachment)
6. Once stirred, use the mixer to mix ingredients, at medium speed for 2 minutes exactly (USE
TIMERS) – Use your regular mixer attachment with the 3 openings. Use a rubber scrapper to
scrap the sides of the bowl throughout this process – you need all the yeast.
7. Add 1/ 4 cup more bread flour and gradually add speed to your mixer until it is at high speed.
Mix for 2 minutes exactly (USE TIMER). Use a rubber scrapper to scrap the sides of the bowl
throughout this process.
8. Add the rest of the bread flour… 1 ¼ cup. Mix for 1 minute exactly (USE TIMER). Use a rubber
scrapper to scrap the sides of the bowl throughout this process.
9. Take mixer bowl off and use your rubber scrapper to push flour into the middle of the dough
you have.
10. Before mixing again put mixer bowl back on mixer and add the “dough hook” attachment to
your mixer. Set the mixer on a LOW level speed and knead the dough for 5 minutes (USE
TIMER). You will need to use a rubber scrapper to scrap the sides of the bowl. The mixer will
move so someone in your group MUST hold the mixer during the kneading portion!! Keep
mixers AWAY from edges of counter so they don’t fall off!!
11. Get an extra 2 tablespoons of bread flour for rolling out your dough.
DIRECTIONS DAY 1 CONTINUE ON BACK
12. Lightly flour a cutting board and your hands. Roll dough out onto the cutting board. Roll from
the middle of the dough out the whole time. If it is sticking add a bit of flour to the top of the
dough. Dough should be about ¼ inch thick.
13. Grease a baking sheet with shortening (only use 1 baking sheet- you must make them all fit).
14. Cut dough into 8-10 breadsticks depending on your group size (use pizza cutter). Twist the
breadsticks a bit and place them onto the greased baking sheet.
15. Fill a small bowl with butter and brush some butter onto each breadstick. You can sprinkle the
breadsticks with garlic powder or salt if you choose.
16. Cover the entire baking sheet with plastic wrap, label with kitchen and hour. WIPE DOWN
BAKING SHEET – on sides and underneath because of the butter. Then place on front counter
for freezing overnight.
Directions Day 2:
1.
2.
3.
4.
5.
Pre-heat oven to 400°. Allow breadsticks to unthaw and rise.
Remove plastic wrap.
Bake bread sticks in oven for 15-20 minutes.
When they are done remove from oven and set entire baking sheet on a cooling rack.
You can brush them again with butter and add more garlic salt & you can use the ranch dipping
sauce if you would like.
Enjoy 