Bread Sticks

This is a good recipe for a beginner "bread baker" to try. Simple and easy and pretty hard to mess up. I have made them twice this week. The first time I thought the dough seemed too sticky so I added additional flour and the second time I followed the recipe as written. Here is what I learned...there is a reason you follow a recipe, duh! They are still edible if you add more flour (at least I hope so since I t00k them to two families in the ward for dinner on Tuesday), but the texture is better if you just stick to the amounts given in the recipe.

These are definitely best if they are eaten when hot out of the oven. They mix up in about 15 minutes and then they are left to raise 45 minutes to an hour before you roll them out and cut them. They don't have to raise again before you bake them so you can have them ready to eat whenever you like. Give them a try and soon you will be dazzling your friends and family with fresh from the oven bread sticks! The great thing about hot bread items is that nobody cares what you serve them with! A can of soup becomes a gourmet meal when served with hot bread, just don't let anyone know how easy they really are to make! Now go get your dough hooks ready and let's get baking!!

Ingredients:
1/2 cup very warm water (about 110 degrees, the hot tub is 103 so it's hotter than you think)
1 T. yeast
1 T. sugar
Combine in a small bowl to dissolve the yeast and allow it to start working. It should start to bubble and grow. If after 10 minutes you do not see this happening you have either killed your yeast by having the water too hot, your water was too cold, or your yeast was too old! Do not despair. You can toss the mixture out and try again and you've only wasted a few cents worth of ingredients.

In the meantime, scald 3/4 cup milk in the microwave for 2 minutes on high. Set aside and allow to cool.

Pour the milk into your mixer bowl and add:
1 cup flour
1 egg, beaten
2 tsp. salt
2 tsp. sugar
Dump the yeast mixture in and beat all ingredients until very smooth. Now switch out your beaters and use your dough hooks adding 1 1/2 cups more flour. Knead in machine for 5 minutes until nice and smooth and stretchy looking. (Very scientific description.) It will seem very sticky but resist the urge to add more flour, you will be glad you did! Now just cover the bowl with plastic wrap or a dish towel and leave it alone for 45 minutes to an hour while it doubles in size in the bowl. (Make sure your bowl is big enough to allow for the rising or you will have dough all over your counter and you might be tempted to swear! If you think it's too small, just spray a large bowl with cooking spray and dump the dough in, cover and let it raise. You will have an extra bowl to wash, but you won't have to repent for your bad language!)

When you and the dough are ready, spray a sheet pan with spray and just plop the dough onto the pan. Spray the top of the dough and roll or pat the dough into a rectangle shape that is about 1/2" thick. At first the dough will resist and keep shrinking back on you, but as it deflates it will become more cooperative. Brush with melted butter, about 2 T., and sprinkle with parmesan cheese, garlic powder, whatever you like. Now grab your pizza cutter and cut the dough in half lengthwise and into 2" strips widthwise and you will have about 16 bread sticks. Bake at 350 degrees for 12-15 minutes, until lightly browned. Now do a happy dance and serve to your family piping hot from the oven, they will love you for it!!!