someone over you should make them breadsticks. If you want to brighten someone’s day you
should deliver breadsticks to their door - forget about the flowers. Not just any breadsticks
mind you, they need the be Our good friend Jenny Agle’s Breadsticks. Jenny is a good cook
and anything she makes is fabuluous, but there is just something about these. Everyone loves
them. NO ONE turns their nose up or denies them ( except for the gluten freeers). Seriously
make these right away. We also like to make a marinara sauce that is pretty delicious so I’ll be
sure to include it. Breadsticks for a better world!
Breadsticks
1and 1/2 cups warm water
1Tbsp yeast
1Tbsp sugar
Stir together yeast, sugar and water, let sit to activate.
Yeast should foam.
3 cups flour
1and 1/2 tsps salt
Combine flour and salt in mixer with a dough hook.
Stir in yeast mixture.Stir in 1/4 cup more of flour if dough
is too sticky. Knead in mixture for 3minutes.
Remove dough to a floured surface ( dough should be sticky)
and sprinkle flour on top. Roll dough into a rectangle
about 9x13 or about the size of the pan that you are using
to bake breadsticks. Cut dough with a pizza cutter into strips.
Melt 4 Tbsp butter ina 9x13 pan and dip both sides of the
dough strips in butter before placing in a row in 9x13 pan.
sprinkle dough with grated Parmesan and garlic salt.
Cover and let rise about 25 -35 minutes.Bake for 10/20 mins
until golden and delicious looking!
Marinara Sauce to Dip ( the secret is in the sauce)
4 cloves garlic
2Tbsp olive oil
2 pinches crushed red pepper flakes
2 springs oregano
Palmful of fresh flat-leaf parsley
A few leaves fresh basil, torn
2, 28 oz cans crushed tomatoes
Cook garlic in oil with pepper flakes over medium heat until in begins to sizzle in oil. You don’t want to garlic to brown or it will taste bitter. Add herbs and tomatoes. Simmer over low heat 10 -20 mins. We use this for breadsticks, sometimes pizza sauce, over stuffed shells . . . It’s a basic for lots.
4 cloves garlic
2Tbsp olive oil
2 pinches crushed red pepper flakes
2 springs oregano
Palmful of fresh flat-leaf parsley
A few leaves fresh basil, torn
2, 28 oz cans crushed tomatoes
Cook garlic in oil with pepper flakes over medium heat until in begins to sizzle in oil. You don’t want to garlic to brown or it will taste bitter. Add herbs and tomatoes. Simmer over low heat 10 -20 mins. We use this for breadsticks, sometimes pizza sauce, over stuffed shells . . . It’s a basic for lots.
