Soft Bread Sticks
Soft Bread Sticks
(25)
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| dairy free | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 3 dozen bread sticks |
Ingredients
- 1 1/2 cups lukewarm water
- 3 tablespoons olive oil, plus additional for drizzling
- 1 1/4 teaspoons salt
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon instant yeast
- 4 teaspoons Pizza Dough Flavor, optional
- Pizza seasoning or Italian seasoning, to sprinkle on top
Directions
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 375°F.
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.
Reviews
05/08/2012- Came together quickly, but I should have known to put it on parchment paper first. Would have been easier to get out of the pan. The presentation was okay, I think it was just okay. But for something really fast, it was great!
- 02/11/2012
- Made this for my daughter and several of her college friends for dinner last night. Complimented my home made whole wheat/Semolina spinach pasta dinner. I substituted 1/3 of the flour for semolina, added 1 cup of shredded parmigiano along with a teaspoon of baking powder to help rise the now denser dough. Both the Pizza Dough Flavor and the Pizza Herbs I bought from KAF are really on point in this tasty treat. (I chatted with one of the KAF bakers on line to make sure the Semolina, cheese, and baking powder would work in my alteration and got their blessing before proceeding...a VERY helpful tool that KAF avails to us all)
- 02/02/2012
- I had written a review about the breadsticks before, but I had to share a new idea to use them with. Recently I made them up but left half the recipe uncut. We made our first batch of Mozzarella cheese from scratch, and took the soft breadsticks which had been uncut, put some slices of tomato on it, topped it with some of Mozzarella cheese and drizzle of olive oil with some basil on top aand placed it under the broiler for the cheese to melt. It was delicious and tasted just like having a slice of pizza. You can cut in it any size you want. It will be a repeat in our house. I used the Pizza Dough flavor and Pizza Seasoning when I made the bread sticks.
- 01/07/2012
- So soft and so good. The dough is easy to work with too. Love it. Thanks KA.
- 12/13/2011
- I made this recipe this past Sunday, they were a hit. My husband asked me to make them again. He said they better than the breadsticks you get from pizza restaurants. They were great the next day. I used KA Pizza Dough Flavor and KA Pizza Seasoning and it really added to the flavor. The preparation was so quick and easy. Thank you for all the wonderful recipes and help you give with questions. This is definitely a winner in our household.
- 11/03/2011
- I just baked a batch and they are wonderful -- light as a feather, but with a serious crunch and flavor. I recommend sprinkling with garlic salt as well as the mixed herbs. Very easy to make and the recipe yields enough for a big family dinner (if they don't get devoured before they get to the table!).
- 10/26/2011
- My dough is currently rising, so I can't rate this recipe yet. However, I had few questions: 1) Should a particular mixer attachment be used? dough hook? 2) I had problems scoring the dough with a knife, since the dough was so sticky. It started to bunch together. Any tips?
We prefer the dough hook for mixing and kneading. Some like the flat paddle for initial mixing, then changing to the dough hook. The flattened dough is scored to help determine the size for cutting apart sticks after they are baked. Saw the knife tip slightly into the dough as this is just a marking for later, not a slash to help the dough expand. You can even skip along to create dashes in the dough for this marking. Call at 800-827-6836 and ask to speak to a baker if this frustration continues. Happy Baking! Irene @ KAF
- 10/19/2011
- Absolutely delicious! Husband thinks I'm a wonderful cook because of YOUR recipes. Thanks.
- 07/18/2011
- This recipe is fantastic! I made a full batch and froze half of it - the half I cooked came out superbly! But I must have made a mistake with the freezing - they were horrible when I cooked them. What is the proper way to freeze this dough? And the proper way to defrost and cook? Thanks!
If you freeze the dough before baking, do it before the second rise. It's important to let the dough thaw and rise before baking. Some bakers do this in the refrigerator the night before bake or it can be accomplished at room temp. Either way, after the dough has risen it's time to bake at the same temp. and time suggested in the recipe. Par bake is another option - you'd bake along with the other breadsticks and remove after 80% of the bake time - before they start to brown. Cool completely - then freeze. To serve, thaw and bake the rest of the time to their golden brown best. Happy Baking! Irene @ KAF
- 03/19/2010
- Easy and delicious! Every friday is pizza night, and I usualy make my own and now I make this recipe along with the pizza. I drizzle melted butter, italian seasoning and some garlic powder on top. Yummy!
