Whole Wheat Breadsticks


First of all, I’d like to thank people that have been pinning my posts on Pinterest.  It’s a great way to spread the recipes around, and I want you to know that I appreciate it.  I will be pinning all of my recipes on my board here so if you want to re-pin those pins, that’s fine.  If you don’t know what Pinterest is, you should click here.  It’s a useful tool for finding new ideas and sharing yours.  Now on to the story and recipe!

This week, my boyfriend’s mom had us over for a soup night.  I was in charge of bringing bread.  I, of course, brought made the favorite crumbly bread (recipe to come!).  As it was baking, I thought, “How are we going to dip a crumbly bread into soup?  This makes no sense.  It will fall apart into the soup!”  So I decided to make some breadsticks to go along with the other bread.  One to dip and one to eat on the side.  It turns out that these are PERFECT for a delicious hot soup.  They are strong enough to scoop chunky soups and soft enough to soak up creamy soups.

 

I actually didn’t use my bread machine to make these breadsticks.  I know you all are very surprised since I have a mild bread machine addiction.  I wanted to make sure I was doing it right so I found a useful video to help me with my kneading.  My dough was stiffer than in the video, but it was still a good reference tool.  I ended up adding a little more water to my dough so that I could knead it more easily.  I added about a ¼ cup more than what I have listed below.

 

Recipe:

Printable Version

Ingredients:

1 cup water (plus extra if needed)

1/2 cup milk

2 tbsp honey

1 tsp salt

2 cups all-purpose flour

2 cups wheat flour

2 tbsp butter

¼ cup shredded Parmesan cheese

1 tsp garlic powder (optional)

Prep Time: 20 minutes

Bake Time: 20-25 minutes

Makes: 16 breadsticks

Cooking Instructions:

Stir the yeast in the milk and water until mostly dissolved in a large mixing bowl.  Add the honey and salt and continue to mix until the yeast and honey are completely dissolved.  Stir in both types of flour and mix until a ball of dough forms.  Add more water if the dough is extremely stiff (again, I added about ¼ cup).

Remove from the bowl and onto a lightly floured surface.  Knead the dough for about 10 minutes or until you can gently press on the dough with two fingers and have the indentations stay.

Divide the dough into 16 equal pieces.  Roll the pieces out until they are about an inch around.  Grease a cookie sheet lightly and place the breadsticks on the sheet.

Melt the butter and add the parmesan cheese and garlic powder to the butter.  Brush the butter mixture over the breadsticks.  Preheat the oven to 400ºF and let the breadsticks rest while the oven preheats.

Once the oven preheats, bake for 20-25 minutes.  Check after 15 minutes. Remove from the cookie sheet and let cook on a wire rack for a few minutes.  Enjoy immediately or reheat in the microwave and serve with soup. Don’t forget to go for second helpings!

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About Holly

I just graduated from the University of Puget Sound in Tacoma, WA. Being the indecisive person I am, I decided to take a year off before going to graduate school (there are too many things I want to study). Now I'm in Phoenix taking school pictures and trying my hand at cooking. So far, it's pretty tasty.

Posted on December 17, 2011, in Appetizer/Side, Bread/Baking, Recipe and tagged , , , , , , , . Bookmark the permalink. 3 Comments.

  1. I just made these and they are delicious. I didn’t need any extra water.

  1. Pingback: Focaccia « Holly's Helpings

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