Dana's Bread Sticks
I adapted this recipe from my good friend, Cindy. I've been making these for many years.
1 C hard whole wheat flour
2 C AP flour
2 tsp instant yeast
1 1/2 Tbs butter
1 1/4 tsp salt
3/4 C water
3/4 C milk
1/4 C butter, melted
2 garlic clove, minced
Parmesan cheese, fresh grated
Put 1 1/2 C flour, yeast, 1 1/2 Tbs butter, salt, water and milk in bowl. Stir with dough hook, cover and let rest 20 minutes. Add 1 C AP flour On low, gradually adding more flour if needed until you have a slightly sticky dough. Knead 5-10 minutes total. Turn into oiled bowl, cover and let rest 20 minutes. Turn out on oiled counter, lightly pat, stretch and fold in all four sides. Return to bowl. Repeat rest & stretch one or two more times. Divide into approximately sixteen 50 gram portions or as desired and shape, let them rise 30 minutes and bake at 475°F until deep brown. While hot, generously brush tops with butter, then sprinkle with garlic and cheese.
Recipe:
1 C hard whole wheat flour
2 C AP flour
2 tsp instant yeast
1 1/2 Tbs butter
1 1/4 tsp salt
3/4 C water
3/4 C milk
1/4 C butter, melted
2 garlic clove, minced
Parmesan cheese, fresh grated
Put 1 1/2 C flour, yeast, 1 1/2 Tbs butter, salt, water and milk in bowl. Stir with dough hook, cover and let rest 20 minutes. Add 1 C AP flour On low, gradually adding more flour if needed until you have a slightly sticky dough. Knead 5-10 minutes total. Turn into oiled bowl, cover and let rest 20 minutes. Turn out on oiled counter, lightly pat, stretch and fold in all four sides. Return to bowl. Repeat rest & stretch one or two more times. Divide into approximately sixteen 50 gram portions or as desired and shape, let them rise 30 minutes and bake at 475°F until deep brown. While hot, generously brush tops with butter, then sprinkle with garlic and cheese.
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