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Soft, buttery and garlicky. Inhale.
For the bread sticks:
Pour yeast into a small bowl with 1/4 cup warm water and a pinch of sugar. Stir well. Allow yeast to proof until bubbly and active, about 5-10 minutes.
In the bowl of a stand mixer add the proofed yeast, warm milk, oil, egg, sugar, salt and 1 1/2 cups of the flour.
With the paddle attachment, on low speed mix ingredients for five minutes. The batter should be smooth.
Change to the dough hook and add 1 cup of flour. Mix on low speed until flour is incorporated. Add only enough remaining flour, a little at a time, until a medium soft dough forms. The dough should be tacky, but not sticky.
Continue to knead the dough in the mixer or by hand on a lightly floured countertop until smooth and elastic. There will be very small bubbles just under the surface of the dough when it has been kneaded enough.
Gather dough into a ball. Place into a greased bowl, turn dough over once so that the entire dough surface is lightly coated with oil. Cover bowl with a slightly damp kitchen towel and let rest for 30 minutes.
Punch dough down and work out the large yeasty bubbles. Divide into 16 equal sized pieces. The use of a kitchen scale will help to make the pieces equal in weight, if you care about that sort of thing.
Working each piece of dough against the countertop, form 16 ropes, each about 6-inches long.
Using two parchment lined or well greased baking sheets, place 8 ropes on each sheet. Cover with a damp kitchen towel and allow to rise in a warm place for 30 minute. Towards the end of the rising period, preheat oven to 375 F.
When done rising, put the pans into the oven and bake at 375 F for 15-20 minutes until golden brown.
For the garlic bread topping:
In a small mixing bowl, mix together all of the topping ingredients. The ingredients can also be placed in a jar and shaken.
Melt 6 tablespoons of butter in a small bowl in the microwave. Stir 1 tablespoon of the garlic bread topping into the melted butter, then brush each hot bread stick with the mixture. Serve.
The remaining mix can easily be stored in the jar in the refrigerator.
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!