Breadsticks and Sauce

The smell of warm garlic bread is one of life’s beautiful treasures. Our family simply can’t get enough of these!–Mellyn

Yield: 16 or 32 breadsticks, depending on the size you like

  • 1/3 cup honey
  • 1 Tablespoon salt
  • 1/3 cup oil
  • 2 1/2 cups water — very warm
  • 2 cups wheat flour — ground from about 1 1/2 cups hard white wheat
  • 3 Tablespoons yeast
  • 2 cups rolled oats — ground into flour (I do mine in the blender)
  • 4 cups flour
  • 2 tablespoons oil
  • 1/4 cup parmesan cheese
  • 1 teaspoon garlic salt — or as needed
  • 1 jar your favorite spaghetti sauce
  1. Combine honey, salt, oil and water in bread mixer (you can also do this by hand!)
  2. Add wheat flour and yeast. Mix well.
  3. While mixer is running, add oat flour.
  4. Add 3 cups of white flour and check consistency of dough. You want it to gather in a ball and begin to scrape the sides of the bowl . If the dough is still sticking to the bottom or sides of the bowl, add more flour a little at a time.
  5. Let dough rise for a minimum of 20 minutes or as long as an hour.
  6. Divide into pieces. For larger breadsticks, make 16 equal pieces. For smaller, more traditional-sized breadsticks, do 32 pieces. (I like the 16-piece size because the leftovers can be sliced and used for buns!)
  7. Form into breadsticks by rolling them with your palm on a surface sprayed with canola oil — the way you used to make playdough snakes when you were little!
  8. Place them on 2 cookie sheets, sprayed with oil.
  9. Brush with oil and sprinkle with parmesan and garlic salt.**
  10. Cover and let rise for 25 minutes (or you can do a quick rise for 15 minutes by putting your pans in the oven, setting the oven to preheat to 200 degrees and setting your timer for 3 minutes. After 3 minutes turn the oven OFF and leave the door shut. This makes a nice warm environment and will shave some time off your rise!)
  11. Bake at 350 degrees for about 20 minutes. (I turn mine around after 10 minutes so they brown evenly.) I also bake just one tray at a time so I don’t have to worry about trading racks halfway through, burning the bottom, etc. If you’re more skilled at multi-tasking, you can probably handle baking both pans at once!
  12. Serve with warm spaghetti sauce for dipping and a green salad.

**You can also reserve some to make dessert sticks…just sprinkle with sugar and cinnamon instead of cheese and garlic — although I wouldn’t recommend dipping this in spaghetti sauce!

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