1 cup warm milk
2 3/4 cup flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon active dry yeast
1/4 cup butter
1/3 cup grated sharp cheese
garlic salt
Bread Machine Instructions:
Heat milk to lukewarm (90-100 degrees). Place milk, flour, 3 tablespoons sugar,
salt, yeast, and 2 tablespoons butter in bread machine according manufactures
directions or in the order listed. Set machine to dough setting and knead. Machine
will knead approximately 10-15 minutes. Allow bread to rise in machine until double
in bulk.
Hand Instructions:
Heat milk to lukewarm. Add yeast, 3 tablespoons sugar and stir. Soften 2
tablespoons butter and add. Gradually stir in flour and salt until all flour is added.
Turn dough out on a slightly floured surface and knead until smooth and satiny and
tiny air bubbles form just under the surface of the dough. Place in a clean buttered
bowl, cover, place in warm location and allow to rise until double in bulk.
Both Methods:
Remove dough from pan or bowl and knead to remove excess air. Roll dough out
on a slightly buttered surface into approximately a 10 x 15 inch rectangle. Soften
remaining butter and spread over top of dough. Sprinkle with cheese and garlic salt
to taste. Using a sharp knife or a pizza cutter, cut rectangle into 12 strips. Hold each
strip of dough by the ends and twist into 2-4 times. Place dough twists on a greased
cookie sheet. Brush with additional butter and sprinkle with additional garlic salt, if
desired. Allow dough to rise 5 minutes. Bake at 350 degrees for 15-20 minutes or
until lightly browned. Serve breadsticks with soup, salad, breadstick dip (below),
and a tall cold glass of chocolate milk.
Bread Stick Dip:
1 can (8 oz.) tomato sauce
1/16 teaspoon dried oregano leaves
1/8 teaspoon ground thyme
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1/2 teaspoon sugar
Combine all ingredients and heat.
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