Breadsticks

Two years ago, my husband and my mom surprised me--for no specific reason--with a KitchenAid mixer.  It's probably sad how much I love it.  If my house was burning down, it would be one of the first items I'd want to save after the children, the pictures, my laptop and the treadmill.  Priorities, right?

Our fresh bread consumption increased noticeably with the mixer.  It does the kneading, which means no floury mess all over the counters.  I also know everything that goes into our food--no preservatives, dyes or anything unpronounceable.  Plus, it makes my family happy.

I make breadsticks with the same basic recipe I use to make French bread.  They're chewy and light, and go perfectly with pasta, soup and anything off the grill.  Aside from the rise time, they're quick to throw together and they taste like you slaved all day.  You'll like them.  Try them!  Try them, and you may I say!  (Green eggs and ham, anyone?)

Yeast is cool, isn't it?  Let the yeast do its thing with warm water and it will get creamy and foamy.  It will change your bread dough from this  

to this in an hour.

That's my mixer bowl on top of that glass dish.  I used to lay a damp cloth over it, but inevitably the dough would rise and stick to the cloth.  I'm not cool with that.  The mixer bowl gives it plenty of room to expand without making a messy.

Much of my life is driven by mess avoidance.

At this point you could just make French bread, but if you want breadsticks you should tear off hunks to roll like Play-Doh worms.  Bigger than a golf ball, smaller than a baseball.  About this much:

It will probably take a little flour when you roll these so they don't stick to your hands and the counter.  I line my baking pans with nonstick foil, and they come off perfectly.  Nonstick baking foil and paper towels.  My guilty kitchen addictions that are bad for the environment.

If you want the breadsticks to have a more crispy-chewy texture, brush them with olive oil.  I like to add garlic powder to the oil before brushing.  If you prefer your breadsticks to have a more soft-chewy texture, brush them with egg white.  The egg white will make the breadsticks shiny and more golden, if you care about that.  Then let them rise another half hour.  While they rise, take note of your environment.  Shoosh away any chickens who have wandered too close to the house.  Shame your farm cats for allowing a bird to eat their cat food.

After you've done your animal control, or laundry, or whatever, and a half hour has passed, bake the breadsticks for 15-16 minutes.  Magic happens.  Then brush them with butter (and more garlic powder if you want) and more magic happens.

Serve them in a pretty dish, or just let your family snatch them, piping hot, off the pan.  Either way, it's all good.

Breadsticks
Servings:  12-14 breadsticks
Adapted from this French bread recipe.

1 packet of yeast (or 2.25 tsps)
1/4 c very warm water
1 c water
3 c bread flour
1.5 tsp salt
1.5 tsp sugar
2.5 T olive oil

In a measuring cup or small bowl whisk the yeast with the very warm water then let it rest 5-10 minutes.  In your mixer bowl, combine the bread flour, salt and sugar.  Mix to combine.  Add the yeast mixture, water and olive oil.  Mix until dough is formed.  Either switch to a dough hook and have your mixer knead the dough for 8 minutes, or take it out of the bowl and knead it yourself.  Place the dough in a greased bowl, set the bowl in a warm and draft-free area, and allow the dough to rise about an hour.  The dough should double in size.

Preheat the oven to 400.  Line a baking pan (or two) with nonstick foil.  Flour your hands a bit, then tear off a piece of dough--bigger than a golf ball, smaller than a baseball--and roll it out until it's about six inches long.  Brush with either olive oil or egg white, then allow the breadsticks to rise a half hour.  Bake for 15-16 minutes, or until done.  Immediately brush with butter, or garlic butter if you'd prefer.  Enjoy!