This recipe appears in:Bread Baking: Crunchy Garlic and Herb Breadsticks
I used parsley here but oregano, rosemary, or thyme would also be great. If you substitute one of those for parsley, I suggest using less since they all pack so much flavor; you don't want the herbs overpowering the garlic. I suggest no more than a teaspoon of the rosemary, and 1-2 teaspoons if you use one of the others.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.
- 1 cup lukewarm water
- 2 1/4 teaspoons instant yeast
- 11 1/4 ounces (about 2 cups) bread flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1 tablespoon olive oil
Combine the water and yeast in the bowl of your stand mixer and let it soften for a minute before adding the bread flour. Knead with the dough hook until the dough is smooth and elastic. Add the salt, garlic powder, parsley, and olive oil and continue kneading until everything is incorporated, about 2 minutes. Cover the bowl with plastic wrap and set aside for 45 minutes.
Preheat the oven to 300 degrees. Flour your work surface, turn out the dough, and form it into a rough rectangle. Roll the dough to a rectangle about 10x20 inches, trying to keep it an even thickness.
Cut the dough into 1/2 wide strips, 10 inches long. Pick up the strips one at a time, twist each into a spiral, and lay them on baking sheets, leaving room between them. They'll stretch a little as you twist them - that's fine.
When all the bread sticks are on the sheets, bake at 300 degrees until they are nicely browned and crisp, about 40 minutes. Let them cool completely on a rack.