Today is the promised Breadsticks recipe to go with the Slow Cooker Bolognese Sauce from Monday. I was trying to remember when I got this recipe and I realized it was 10 years ago! I had two kids and I was working with the children in our church congregation, which meant I got to help with the Cub Scout Blue and Gold Banquet for the first time. Since then I have done many a Blue and Gold (the hazard of being the mother of 5 boys). For this first Blue and Gold, many a moon ago, we had planned lasagna for dinner and had asked some of the parents to bring French bread. My friend Suzanne decided to go above and beyond the call of duty and bring homemade breadsticks. This breadsticks were inhaled so quickly, that I don’t think they lasted more than 5 minutes. I quickly grabbed a half of one, that’s all that was left, and it was as good as I had hoped it would be. I made sure that I got the recipe from Suzanne immediately and over the years, when ever I’ve made this recipe for family and friends, it always gets rave reviews. I didn’t think that they could be improved upon but then….I found this. I first made this Garlic Bread Seasoning from Our Best Bites a couple of years ago and I made it several times since and always have it on hand. Here’s why.
The Garlic Bread Seasoning is amazingly versatile. I use it on my garlic bread, breadsticks, in my pizza sauce and we sprinkle it on all of our Italian dishes.
Place it in a glass jar and it will keep in the refrigerator for months.
When something is this simple and this good, there really is no excuse to not make it. MAKE IT!!
The breadsticks are a pretty simple and straight forward dough.
I prefer to use instant yeast, not dry active yeast. Instant does not require any time in water to become active. You can measure it right into your flour and begin kneading immediately. It comes in a vacuum sealed package, like the one pictured. After opening it, you will want to keep it in a glass jar in the refrigerator to keep it fresh as long as possible.
Over the years I’ve done everything from rolling the breadsticks out like snakes to rolling the whole thing into a rectangle, cutting strips, and putting them in the pan.
Right now I either cut into strips, twist, and put them in the pan, or I cut into strips, drape the strip evenly over my index finger, and then twist the two sides around each other. (I hope that makes sense)
Other things that I have sprinkled on the breadsticks are Kosher salt and Parmesan cheese.
When there’s about 15 minutes to go, preheat your oven to 350. When done rising, bake for 20 minutes or until golden brown. Rub some butter on top of the breadsticks and sprinkle with garlic bread seasoning, kosher salt or Parmesan.
2 tsp. Kosher salt
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley
Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Well, don’t shake until you’ve put the lid on, but I assume most of you are smart enough to figure that out!
Have fun trying! Anne