Skip to main content

dill breadtwists(pizza factory)

By



i love bread.  i love all kinds of bread.  warm or cold, white or wheat.  i make breadsticks quite often, especially when i need to jazz up some leftovers.  you see, i'm not really a leftover kinda girl.  i think i got that from my dad.  my dad can eat something one night but then must have a few days of space in between partaking of that same meal for a second time.  i used to think it was strange, and for some things i still do think it's strange (i think i could eat some form of cafe rio/taco salad every day of my life and never get sick of it).  but for leftovers, i wholeheartedly agree with my dad.  i need some space. unfortunately, i think i'm passing that on to my kiddos.  so lately when we've had leftovers in the fridge i've been making something new to add with those leftovers and it makes the meal brand new again.  isn't that exciting?  these breadsticks are so delicious, though, you might want to make them every night for a few weeks and then eat the leftovers, too.  

breadstick recipe adapted from thesisterscafe.com and inspired by pizza factory.

breadsticks
1 1/2 cup warm water
1 1/2 T yeast (i always use saf yeast because it rises so quickly!)
1 T sugar
3 1/2 cups all purpose flour
1 t. salt 

using a stand mixer, mix together warm water, yeast and sugar.  then add about half of the flour.  using the paddle attachment, blend together mixture until lumps disappear, then add salt and remaining flour.  at this point you'll switch out your paddle attachment for the dough hook and mix dough until it comes together, adding more flour if necessary.  your dough should be soft, but able to be handled without too much stickiness.  
roll out dough and cut into strips using a pizza cutter.  twist strips and lay on any baking sheet.  brush with melted butter and allow to rise for about 20 minutes, or until they're slightly puffy.
bake in a preheated 375 degree oven for approx. 20-25 minutes or until golden brown.
meanwhile, melt together:
4 T butter
1/4 cup parmesan cheese
1/2 tsp. garlic powder
2 T dried dill

when breadsticks are done cooking, take them out of the oven and brush with butter and herb mixture.  serve and enjoy!



Labels

Labels:

Comments

  1. Stinsonian10/12/11 10:01 PM

    I've made these bad boys about 6 times since you posted this. They are a favorite!!! Thanks!

    ReplyDelete

Post a Comment

Popular posts from this blog

white chicken chili

By
this is the chili of winners.  my friend made this last year for a halloween chili cook off and won the "most-unique" prize.  to me that means, "better-than-your-average-beef-and-bean chili" award.  it really is.  the original recipe comes from cha cha .  "who's cha cha" you ask? who knows.  but she's come up with a mighty fine white chicken chili recipe.  be sure to bake up some cornbread and serve it with the chili.  (i finally found my favorite cornbread recipe the other day and must share on another post!) i have posted my version of the recipe, with only a few adjustments to the spiciness.  happy chili cookin'! 1 Tbsp vegetable oil 1 onion, chopped 2 cloves garlic, crushed 1 tsp fresh jalapeno, finely chopped 1 (4 oz) can chopped green chile peppers 2 tsp ground cumin ...
3 comments
Read more

Lime Sugar Cookies (from America's Test Kitchen)

By
Once again, no picture yet. I'll post one when I get a chance. This is a great alternative to just the ordinary sugar cookie with frosting. I made the whole batch and froze half of it for later. The cookies taste great just out of the freezer! (makes about 2 dozen cookies) 2 cups sugar 1 teaspoon grated lime zest 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 3/4 sticks unsalted butter, softened 2 teaspoons vanilla extract 2 large eggs 2 (additional) teaspoons grated lime zest Place oven rack in the middle and heat oven to 350 F. Process 1/2 cup of sugar with 1 teaspoon grated lime zest until fragrant, about 10 seconds. Put this on a shallow dish for coating and set aside. In a separate bowl, whisk flour, baking powder, and salt together. Set aside. Beat butter and remaining 1 1/2 cups sugar together in a large bowl using an electric mixer on medium until light and fluffy, 3-6 minutes. Beat in vanilla and, then, the eggs and lime zest. Add eggs on...
Post a Comment
Read more

sunday slow cooker: red beans and rice

By
in honor of mardi gras this year i made red beans and rice from scratch.  i am grateful to say that 6 years of my life took place in new orleans, la.  well, actually it was 5 years and 1 month + 11 months while we were displaced because of hurricane katrina, but we won't talk about that.  and during those 11 months in utah my heart was still in new orleans.  in case you're not familiar with new orleans, their claim to fame is FOOD.  and no ordinary food will do, no no no.  it must be GREAT FOOD.  and believe me, we had GREAT FOOD while we lived there.  and lots of it.   one of our favorite dishes was red beans and rice.  now that we don't live in new orleans, it's not as convenient to just run to the store and buy a can of already prepared Blue Runner beans.  so, i decided to come up with a recipe all on my own that used the slow cooker (it was sunday dinner and now with 1 o'clock church i'm using my slow cooke...
4 comments
Read more