Wednesday, June 26, 2013

What's On Your Table?

My husband and I had a long conversation the other day about dinner meals. We realized how few different recipes we eat during the month, and we remembered some of our old favorites. So tonight I busted out one of those favorites. Drumroll, please...

Breadsticks with Sauce and Salad

1 C warm (not hot) water
1 TBS yeast
3 TBS sugar
3 TBS olive oil
1 tsp salt
2-3 C High Gluten Flour (you can use All Purpose, but they won't be as chewy)
More olive oil for brushing
Granulated garlic and onion powder for sprinkling on top, as well as Italian seasoning (all optional)
Cornmeal for dusting cookie sheet

Combine first three ingredients in a large bowl (I use my Compact Bosch), let sit 5 minutes until a little bubbly.

Add 3 TBS olive oil, 2 C flour, and salt. Combine, and add more flour as needed until the dough can be handled without dough sticking to hands in globs. If using a mixer, add flour until the dough no longer sticks to the sides of the bowl. Kneed 6-8 minutes until smooth and elastic.

Cover and allow to rise 25 minutes.

Preheat oven to 350 degrees. Shape dough into long tubes and place on a cookie sheet sprinkled with cornmeal. Not only will the cornmeal impress your family and friends with the professional quality, it helps the dough to not stick to the cookie sheet.

Let shaped dough rise 20 minutes.

Gently brush breadsticks with olive oil, then sprinkle away with your favorite seasonings.

Bake 15-20 minutes, or until a little darker than golden brown. Pull out and let cool on cookie a sheet.


1 15 oz can tomato sauce
1 TBS Italian Seasoning
1/2 tsp garlic powder (granulated)
1/2 tsp onion powder (granulated)
1/2 tsp minced onion
3/4 tsp salt

These are rough estimates. Don't be afraid to season it the way you like it!

Heat in a pan on low while your breadsticks bake. I leave it uncovered to let it thicken a bit.

Make salad and enjoy!!

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