When the temperatures dip, I’m all about making soups and stews. But you need a little something to go with them – like these breadsticks. They’re soft, and airy, and when served warm out of the oven – absolutely divine!
- 1 1/2 cups warm water – 105 to 110º
- 1 tablespoon yeast
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 4 cups flour
- In the bowl of a stand mixer fitted with a dough hook, pour in warm water, yeast, sugar, and salt. Turn mixer on to combine the ingredients. Grease a large baking pan, and set aside.
- Add 2 cups of the flour, scraping down the sides of the bowl a few times. Gradually add the rest of the flour, until the dough begins to pull away from the sides of the bowl.
- Cover the bowl with a towel, and let it rise for 30 minutes until it doubles in size.
- On a lightly floured surface, roll out dough into an inch thick rectangle. Cut dough into 12 strips with a pizza cutter. Roll each strip into a long rope, fold in half, and twist. Place on greased baking sheet, and repeat with remaining strips – placing them side by side. When finished, cover with a towel, and let them rise for 30 minutes.
- Preheat oven to 425º. Bake for 10 to 15 minutes, until the breadsticks are golden brown.
