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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
3 1/3 cups bread flour
1 cup, 2 tablespoons warm water (105-110 F)
2 tablespoons granulated sugar
1/2 stick unsalted butter, softened
1 1/2 teaspoons salt
1 1/4 teaspoon active dry yeast
Topping:
2 tablespoons unsalted butter, melted
2/3 teaspoon garlic salt
Italian seasoning, optional
Directions
[When ready to bake, preheat oven to 400 F.]
In a small bowl, combine your yeast and warm water. Set aside 5 minutes. Should be foamy on top.
In a mixing bowl, mix together the flour, sugar and salt, then add in the softened butter.
Once yeast is dissolved and foamy, pour that into flour mixer and beat with a dough hook for 7 minutes on medium speed. Dough should be elastic and smooth.
Transfer dough to a lightly oiled bowl and cover with plastic wrap. Place in a warm, draft-free place until doubled in size. 1-1 1/2 hours.
Divide dough into 12 equal pieces (roughly 2 oz. each) and roll each piece into a 6-7-inch log.
Place logs on parchment-lined baking sheets, cover and let rise until doubled again in size. 1 hour.
Place in oven and back for 12-13 minutes, or until golden brown.
Remove bread sticks from oven and immediately brush with butter and season with garlic salt (and Italian seasoning, if desired).
Serve warm and enjoy!
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Bread Sticks / kopy kat Olive Garden
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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
3 1/3 cups bread flour
1 cup, 2 tablespoons warm water (105-110 F)
2 tablespoons granulated sugar
1/2 stick unsalted butter, softened
1 1/2 teaspoons salt
1 1/4 teaspoon active dry yeast
Topping:
2 tablespoons unsalted butter, melted
2/3 teaspoon garlic salt
Italian seasoning, optional
Directions
[When ready to bake, preheat oven to 400 F.]
In a small bowl, combine your yeast and warm water. Set aside 5 minutes. Should be foamy on top.
In a mixing bowl, mix together the flour, sugar and salt, then add in the softened butter.
Once yeast is dissolved and foamy, pour that into flour mixer and beat with a dough hook for 7 minutes on medium speed. Dough should be elastic and smooth.
Transfer dough to a lightly oiled bowl and cover with plastic wrap. Place in a warm, draft-free place until doubled in size. 1-1 1/2 hours.
Divide dough into 12 equal pieces (roughly 2 oz. each) and roll each piece into a 6-7-inch log.
Place logs on parchment-lined baking sheets, cover and let rise until doubled again in size. 1 hour.
Place in oven and back for 12-13 minutes, or until golden brown.
Remove bread sticks from oven and immediately brush with butter and season with garlic salt (and Italian seasoning, if desired).
Serve warm and enjoy!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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