One of Mom’s dearest lifelong friends is Martha Benedict. I remember going to her house countless times. Us kids would go exploring the woods while Mom and Martha and the older girls slaved away in the kitchen. (I am pretty sure that what they actually did was work long enough for the coffee to finish brewing, then sit and drink coffee and visit for an hour before returning to the task of fixing the most delicious meals ever. )
Martha frequently made these breadsticks and willingly passed the recipe on to Mom. These breadsticks have been one of my family’s favorite breads. I also use the recipe to make monkey bread and home made “hot pockets”.
Thank you Martha, for being my Mom’s lifelong friend and also for sharing your wonderful recipes with her.
Although this is called a Bread Stick, you will get to let your inner play dough princess come out, because these are actually bread twists. (like long pretzel rods)
Martha’s Bread Sticks
Section 1: Ingredients
This recipe is pretty simple, but makes the most amazing, soft bread “sticks”. For this recipe you will need:
2/3 c warm water
1 pkg yeast (roughly 2 ¼ tsp if using bulk yeast)
1 tsp salt
1 Tbsp sugar
¼ c oil
2 c flour
Section 2: Directions
1. Dissolve yeast and sugar in warm water and let this sit for about 10 minutes until the yeast activates and “blooms”.
2. Add all other ingredients and knead well. Knead for 5-10 minutes if kneading by hand. If using a stand mixer with a dough hook, knead 2-3 minutes.
3. Let rise till double.
4. Preheat oven to 350 degrees
5. Release your inner Play Dough Princess. Divide the dough into equal portions: 10-12, depending on what size you want
6. On lightly floured surface, roll each portion into a rope roughly a foot in length, hold one end of the rope on the counter and roll the other end to twist the rope. The lift both ends off the counter and put them together. This should make the dough twist together.
7. Once all bread sticks are made and on the cookie sheet, brush with melted butter and sprinkle with garlic salt.
8. Let rise 15 minutes and bake for 12-15 minutes until just beginning to brown. inning to brown.
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