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Garlic Parmesan Breadsticks

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Level: Easy

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Description

Soft and chewy breadsticks with garlic and Parmesan baked inside.

Ingredients

  • 1 cup Warm Water
  • 2 Tablespoons Honey
  • 2-¼ teaspoons Active Dry Yeast
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 cup Whole Wheat Flour
  • 1 Tablespoon Vital Wheat Gluten
  • 2 cloves Garlic
  • 2 ounces, weight Parmesan, Freshly Grated
  • 2-½ cups Unbleached Flour
  • 4 Tablespoons Butter
  • ½ teaspoons Kosher Salt

Preparation

Pour the warm water and honey into a large bowl. Sprinkle the yeast on top of the water and stir to dissolve. Let this mixture sit for about 5 minutes.

Stir the olive oil and salt into the yeast mixture. Then add the whole wheat flour and gluten and beat until mostly smooth. Put the garlic through a press or mince finely. Add the garlic and Parmesan cheese to the mixture.

Add a cup of the unbleached flour to the mixture and beat again. Gradually add the remaining unbleached flour until the dough is firm enough to kneed. Turn the dough out onto a lightly floured surface and knead it for about 5 minutes.

Place the dough in a lightly greased bowl. Cover the bowl with plastic wrap (or a lid). Allow the dough to rise for about an hour. It should be nearly doubled in bulk.

Punch down the risen dough and knead gently to remove any large air bubbles. Divide the dough into twelve portions. Roll each portion gently between your hands and then on a lightly floured surface to form a breadstick shape. Each stick should be about twelve inches long and an inch or so in diameter. Place the breadsticks onto a large cookie sheet that you’ve lined with parchment paper. Set aside and allow to rise for about 30 minutes.

After 30 minutes, preheat your oven to 375 F. While the oven is preheating melt the butter and then stir the kosher salt into it. Brush the risen breadsticks with about half of the melted butter. Bake for about 15 minutes or until they are a light golden brown. (You will notice some darker flecks because of the cheese in the dough.) Place the sheet on a cooling rack and brush the remaining butter onto the breadsticks.

Note: The gluten is just there to help the dough rise a bit faster since it contains garlic which can inhibit yeast growth. Feel free to omit it if you have a bit longer to let the dough rise.

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