Thursday, May 23, 2013

Whole Wheat Breadsticks

Squashed Spaghetti is one of my favorite stand-byes.  I can make it in no time if I microwave the squash (like this), and even faster if I make it a meatless meal... but sometimes it seems a little naked all by itself.  My husband and kids get a lot more excited if I add something like these yummy breadsticks. :)
I was attracted to the "quick and easy" in this recipe.  Sometimes I see that claim, and I feel impelled to try the recipe, just to see if it's as easy as they claim.  I felt like this was pretty quick and pretty easy.  Making yeast dough just takes a little works, and adding snazzy toppings isn't exactly "quick" but the labor was pretty minimal, and worth it in the end.  I couldn't get mine to rise much and I think I over-baked them a bit, but I kind of liked the "crunchiness" I accidentally created. :)  Maybe, I'm just looking on the bright-side, which isn't hard to do with this on your plate.

Quick and Easy Whole Wheat Breadsticks (From Clean Eating in Texas)
3 cups whole wheat pastry flour
1 Tbs dry yeast
1 1/4 cups warm water
1 Tbs honey
1 tsp salt
1.5 Tbs olive oil
1 tsp oregano
1 tsp dried basil
Topping ingredients:
4 Tbs Butter, melted
2 tsp garlic salt
1 tsp parsley flakes
1/4 cup Parmesan Reggiano, grated

Preheat oven to 375.
Dissolve yeast in warm water.
Add remaining ingredients and make soft dough.
Place dough in lightly oiled bowl, and allow to rise until doubled (30 mins)
Punch down dough after 30 minutes.
Melt 2 Tbs of butter, and pour in 9×13 baking dish. Evenly coat the bottom of the dish.
Roll out the dough to fit pan.
Place dough in pan.
Pour remaining 2 Tbs of melted butter on the top of the dough, evenly coating.
Cut the dough into strips lengthwise and then one cut vertically down the middle so as to halve the long strips.
Top with garlic salt, Parmesan Cheese, and parsley.
Allow dough to rest for 10 minutes, to give it time to puff slightly.
Bake at 375 approximately 20 minutes, or until golden brown.

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