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Saturday, January 16, 2010

Soft Garlic Breadsticks



The other day I was thinking about all the different restaurants I miss from back home, and that lead me to think about specific things I can't wait to have when we get back stateside.  Amazing breadsticks are definitely one of the things I miss like crazy!  Now I have decided that I want to try to find the best breadstick recipe out there so we can have them anytime we want!  Tonight's breadsticks I found on Tasteofhome.com, and what called out to me is the word "soft" in the title.  These breadsticks definitely were very soft and fluffy and good, but the only thing that threw me off was the garlic powder in the dough.  It just gave the breadsticks an artificial taste to it - I think the next time I make these (and I will because I loved the feel of the breadsticks) I will either brush the tops with garlic butter or incorporate fresh garlic inside.  Either way, these were great!  And they didn't last at all in my house :)

Soft Garlic Breadsticks
Yields 20 breadsticks

1 cup plus 2 tablespoons water (70˚-80˚)
2 tablespoons olive oil
3 tablespoons grated parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
1/4 teaspoon dried basil
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter, melted


1.  In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

2.  When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled.

3.  Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Brush warm breadsticks with butter.

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