Monday, April 5, 2010
I use this dough recipe quite often; we make pizza at our house several times a month, and this is the go to recipe. A while ago, I tried it out as breadsticks and was really pleased with the results! And it makes the perfect amount for dinner with our friends. There are never leftovers, and everyone gets as much as they need.
Adapted from Favorites cookbook
3-3 1/2 cups flour
1 tablespoon instant yeast
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons honey
1 cup warm water
cooking spray, or melted butter
herbes de Provence
grated Parmesan cheese
Add two cups of flour and the rest of the dough ingredients to a mixer bowl fitted with a dough hook. (Note: if you are using dry active yeast, you should proof the yeast in 1/4 cup of the water until it is bubbly.) Mix until it's smooth; gradually add the rest of the flour to form a soft dough. Form the dough into a ball and let it rise in a greased bowl until doubled, about 40 minutes. Divide into 10-12 equal pieces and form into balls. Let rise an additional 30 minutes and preheat oven (with pizza stone, if using) to 425.. Shape into breadsticks and spray with cooking spray (or brush with butter). Sprinkle herbs (I always use herbes de Provence) and parmesan cheese (fresh is best, but canned works too). You can use whatever toppings you want.
If you are using a pizza stone, sprinkle cornmeal on your peel and place several breadsticks on top. Slide them gently onto the stone and bake for 12-15 minutes, until the breadsticks are a nice golden brown. Remove to a cooling rack and bake the remaining breadsticks in the same way.If you are not using a pizza stone, bake the breadsticks on a baking pan for about the same time, 12-15 minutes. They will not get as golden brown, but should brown a little.