![]() The dough can stay in the fridge for 8-12 hours.Whether you are chilling the dough during the first or second proof time, it needs to be covered with plastic sprayed with cooking oil to keep the dough from sticking. ![]() ![]() Refrigerate the dough during the first or second rise, but not both.This is handy if you have to leave the house while making the breadsticks and do not want to risk over-proofing the dough. The dough needs to rise twice, which can take about 2 hours of proof time. Having a bit of patience will ensure you get the best texture. To skip the time it takes to do this, simply use an equal amount of instant yeast. This recipe calls for active dry yeast, which needs to be activated in warm water with sugar before the yeast will work. Serve them hot with your favorite pasta or your favorite soup. brush with butter and sprinkle cinnamon and sugar on top before baking, sprinkle your favorite cheese on top.coat the outside with butter and powdered parmesan cheese.We love the garlic salt taste like the Olive Garden original, but you easily change up the toppings for a new flavor. Remove your homemade breadsticks from the oven and brush with melted butter then sprinkle with garlic salt. Bake 12-14 minutes, or until golden brown. During the last ten minutes of the rise time, preheat the oven to 425☏. Repeat with remaining dough, using two baking sheets. Roll each ball out into a nine-inch rope, and place it on a baking sheet lined with parchment or a silicone liner.ĢND RISE. After the dough has risen, punch it down gently and divide it into 12 equal-sized balls. Use medium speed if you are using a dough hook with an electric mixer.ĭIVIDE. I have found this takes anywhere from 7-10 minutes. The dough should be smooth and elastic after kneading. Place the dough in a lightly greased bowl and let rise for one hour, or until doubled. Knead the dough until smooth, sprinkling with flour as needed to make the dough manageable. Add the salt, oil, and two cups of flour to the yeast mixture, and mix until combined.Īdd additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is soft and only slightly sticky to the touch. Let sit for 5-10 minutes, or until foamy.ĭRY INGREDIENTS. In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water.
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