I’m not one to brag about things I do. When I do, it’s mostly just making a cocky joke. Really, deep down, I think I’m pretty plain. But I am good a few things. Making bread sticks is one of those things.
And because I believe everyone should be entitled to a good bread stick and bowl of soup, I’m relaying my recipe to you.
It’s easy. You don’t have to be a whiz bread maker like Peeta Mellark. All you need is a little time and an electric mixer.
Here’s the full list of ingredients.
Flour | Yeast | Salt | Oregano | Garlic Powder | Olive Oil | Pepper | Water | Butter!!
1. Mix up your dough. | 2. If you wear rings…take them off before you knead!! | 3. Coat your ball of dough with oil and let it rest. | 4. To speed up rising time, set your covered bowl over a baking rack on a skillet of simmering water | 5. Roll your sticks and let them rise again. {cover them with a towel}. | Read on for details!
Here’s what you do.
In a medium mixing bowl mix these ingredients together:
- 1 1/4 C flour
- 1 packet of yeast
- 1/4 tsp salt
- 1/2 Tbsp oregano
- 1/2 Tbsp garlic powder
- 1/2 tsp olive oil
- 1/8 tsp black pepper
- 1 C warm water
Use your electric mixer to combine all these things for about 30 seconds. Then crank the speed up to high and let it mix for 3 minute. The consistency will be sticky and gluey.
Take your beaters out, grab a sturdy spatula or wooden spoon and gradually mix in 1 1/2 C more flour. {I do 1/2 C at a time.}
Now it’s time to knead. I leave the dough in the bowl, but you can turn it out onto a clean floured surface if that’s what you prefer. Knead the dough, folding it over itself and adding a bit more flour as you go for about 7 minutes. By the end of that amount of time your dough should be soft {but not sticky} and stretchy.
Sprinkle a little olive oil on your hands then pat your dough into a ball. Cover it in the bowl with a clean towel and “let it rest.” I just learned a cool tip for expediting the rising time….Simmer a pan of water on the stove, place a baking rack over the pan then place your covered bowl on top of that.
If you are doing the water technique let it rise for 15 minutes. If you are just letting it rise on the counter let it sit for 25 minutes.
Once you dough has had a nice rest divide it into pieces just a bit bigger than a golf ball. Roll the small dough balls into skinny ropes. I just roll them between my hands. Place those on a greased baking sheet. Once they are all rolled, let the sticks rise again {covered with a clean towel.}
You can place the pan over steaming water for 15 minutes…or let them rest on the counter for 25 minutes.
While your bread is resting for a second time melt 1/2 stick of butter. And preheat your oven to 400 degrees. When time is up, gently brush the raw dough with butter. Sprinkle lightly with garlic powder. Put directly into the oven.
Bake for 6 minutes.
Remove them from the oven. Brush more butter over them and return to the oven for 5 more minutes.
When they are done baking…coat them again with butter and sprinkle some Parmesan cheese over them if you like. {I like…} And you’re done.
Megan…I know this is your favorite. I miss our days at Olive Garden together, so just know that this post is dedicated to you!
Amy
