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I really enjoy fresh-baked bread-right from the oven warm, and so soft.  Mmmm….It really is a weakness for me.  I can guarantee that I will eat way too much of it.  Luckily though, I am not alone in this.  It is my entire family.  Everyone eats too much of it.  But it is so good.  And I love that when I have baked it I know exactly what is in it.  There are no preservatives or extra additions that may or may not be good for your body.

These breadsticks are definitely a weakness.  They are so good.  {Just ask my kids.}  But seriously, they are!  They are pretty simple as far as bread goes.  There isn’t a whole lot to them.  And if brushed with a little melted butter and sprinkled with garlic salt they are perfect for any Italian dinner {Or just for eating ;)}

Breadsticks

Ingredients:

2 packages dry yeast (or 4 ½ tsp)
½ cup sugar, divided
2 cups warm water, divided
3 Tbls vegetable oil
1 egg
1 tsp salt
4 ½ to 5 cups flour
melted butter and garlic salt (optional)

Directions:

In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water.  (Let it sit about 5 minutes and get good and foamy.  This is how you know your yeast is active.)  Add the oil, egg, salt, remaining sugar, water and 2 cups of flour.
Beat until smooth.  Stir in remaining flour ½ cup at a time, until a soft dough forms.  (I usually use about 4 3/4 cups of flour.  Once you have added 4 1/2 cups, add just a couple of Tablespoons at a time if more is needed.)

Knead dough until smooth and elastic about 6-8 minutes. (I knead in the mixer with the dough hook attachment.  Of course, you could also turn the dough out onto a floured surface and knead by hand.) Place in a greased bowl, turning once to grease top.  Cover and let rise in warm place until doubled, about 40-60 minutes.  The time it takes to rise will vary based to the temperature of your kitchen.

Punch the dough down.  Turn onto a floured surface; divide into 36 pieces.  Shape each piece into a 6 inch rope.  Place 2 inches apart on greased baking sheets.  Cover and let rise until doubled, about 25 minutes.  I brush a little of melted butter on the tops of each breadstick and then sprinkle just a little garlic salt across the top just before baking (Parmesan cheese is good also).

Bake at 400 for 10-12 minutes or until golden brown.

I highly recommend you eat these with Chicken Spaghetti, Ravioli with Toasted Walnuts and Sprinach, or Pasta Carbonara – YUM!

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