PIZZA HUT STYLE BREADSTICKS
Makes 20 pieces
Ingredients:
For the breadsticks
1/4 cup non fat dry milk
1 tablespoon sugar
2 1/4 teaspoons rapid rise yeast
1/2 teaspoon salt
1 1/3 cup warm water
2 tablespoons olive oil
4 cups bread flour
For the seasoning:
2 tablespoons grated Parmesan cheese
1 tablespoon onion powder
1 tablespoon dried oregano
1 3/4 teaspoon garlic powder
1 1/2 teaspoon dried basil
1/2 teaspoon salt
12 tablespoons butter, melted
Method:
Breadsticks: Place the dry milk powder, sugar, salt and yeast in the bowl of your standmixer attached with a dough hook.Add the warm water and mix well. Let it sit aside for 10 minutes until foamy. Add the oil and mix well. Add the flour 1 cup at a time,kneading on low speed. Once all of the flour is added, increase the speed to a medium high and knead for 5 minutes.
Meanwhile, take two 9X13 inch pans and pour 4 tablespoons of melted butter into each of them. Divide the kneaded dough into two equal parts and roll them out into two 9X13 inch rectangles and place them in the tins. Cover and let it proof until doubled in size, approximately 90 minutes.
Seasoning: Mix all the ingredients together in a small bowl and set aside until needed.
Preheat the oven to 475 F.Once the dough has risen, score each pan of dough into 10 breadsticks. Brush the tops with 1 tablespoon each of melted butter and bake for 12-15 minutes or until the are brown at the edges. Take them out and sprinkle generously with the seasoning. Let it cool in the pan for 15 minutes, then slide it out onto a cutting board. Slice the breadsticks with a pizza cutter or knife and serve them warm with your favourite marinara sauce.
These were really good! The seasoning is spot on and will make you crave for more! Try it sometime and be surprised as to how easy it is to recreate restaurant food at home!
Makes 20 piecesIngredients:
For the breadsticks
1/4 cup non fat dry milk
1 tablespoon sugar
2 1/4 teaspoons rapid rise yeast
1/2 teaspoon salt
1 1/3 cup warm water
2 tablespoons olive oil
4 cups bread flour
For the seasoning:
2 tablespoons grated Parmesan cheese
1 tablespoon onion powder
1 tablespoon dried oregano
1 3/4 teaspoon garlic powder
1 1/2 teaspoon dried basil
1/2 teaspoon salt
12 tablespoons butter, melted
Method:
Breadsticks: Place the dry milk powder, sugar, salt and yeast in the bowl of your standmixer attached with a dough hook.Add the warm water and mix well. Let it sit aside for 10 minutes until foamy. Add the oil and mix well. Add the flour 1 cup at a time,kneading on low speed. Once all of the flour is added, increase the speed to a medium high and knead for 5 minutes.
Meanwhile, take two 9X13 inch pans and pour 4 tablespoons of melted butter into each of them. Divide the kneaded dough into two equal parts and roll them out into two 9X13 inch rectangles and place them in the tins. Cover and let it proof until doubled in size, approximately 90 minutes.
Seasoning: Mix all the ingredients together in a small bowl and set aside until needed.
Preheat the oven to 475 F.Once the dough has risen, score each pan of dough into 10 breadsticks. Brush the tops with 1 tablespoon each of melted butter and bake for 12-15 minutes or until the are brown at the edges. Take them out and sprinkle generously with the seasoning. Let it cool in the pan for 15 minutes, then slide it out onto a cutting board. Slice the breadsticks with a pizza cutter or knife and serve them warm with your favourite marinara sauce.
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I am also very excited about our upcoming trip to the Valleyfair for the Green Giant Corn Feast!
