Monday, January 6, 2014
easy peasy bread sticks/pizza dough
Yesterday, I made bread sticks to go along with the white chili simmering in the Crockpot. Both were a mistake. Not because they weren't delicious (which they most definitely were), but because they both had their side affects. The bread sticks I couldn't stay away from and ate half a pan of them. I have a carb problem. There, I said it. As for the white chili.....let's just say Mr. G and I should probably invest in the Better Marriage Blanket.
What's so great about the bread stick recipe is that it is pretty quick and very versatile. I like to put a generous amount of garlic salt, parsley, and Parmesan cheese on top most of the time, but you can really put whatever you want. Like turning them into cheesy bread, or making them more of a treat with cinnamon and sugar. The Carrabba's mix might also be delicious!
The recipe comes from my BYU cooking class which I highly recommend to those that are attending BYU. By far one of my favorite classes. And if you can, take it from Dana Adcock. She is the best!
1 1/4 C warm water
1 Tablespoon yeast
2 Tablespoons sugar
1/2 teaspoon salt
3-3 1/2 C flour
1/4 C butter, melted
whatever topping you want
Dissolve yeast in warm water in bowl of mixer.
Add sugar, salt and 2 1/2 cups flour. Mix to form dough. (You'll want to use your dough hook)
If more flour is needed, add up to 1 cup more a little at a time.
Mix about 3 minutes.
Let dough rest for 10 minutes.
Put half of the melted butter in a jelly roll pan.
Using a rolling pin or hands (I think hands is easier), flatten dough into buttered jelly roll pan.
Spread remaining butter over the top of the dough.
Use a pizza cutter to cut dough in strips. I usually cut it once lengthwise and then however many times I feel like it the other way just depending on how thick I want them.
Sprinkle with desired topping.
Let rest another 10 minutes.
Bake at 375 degrees for 20 minutes.
Cut with pizza cutter again and serve.....or eat all of them yourself like me!
For pizza, just add pizza toppings and bake in jelly roll pan or split the dough in two and to make two round pizzas to bake on a pizza stone. It's the same timing and same oven temp for pizza. I like to put a little bit of corn meal on the bottom of the pizza stone to make it seem more like restaurant pizza.