The Handmade Farm

Best Ever Breadsticks

I love to bake.  Fresh baked bread tops the list and is so comforting and soothing to one's soul. I try to bake something everyday---whether it is bread, cookies, biscuits or pretzels, there is always something rising and always something warm and filling to eat.  I love to bake in all forms and enjoy gluten-free, Paleo, vegan and plain ol' traditional baking, I am not partial.  There is something delicious in all things adventurous--- and of course I believe everyone of special dietary concerns should be able to partake in something so yummy and primal. 

I make these breadsticks a lot.  They taste amazing dipped in soups, stews and go expertly with hummus or dip---the perfect amount of crunch and size lend itself perfectly with little hands and chunky dips. Even a teething babe finds relief in these special tasty sticks. 

They have a crunchy and golden brown outer layer and a soft and chewy inner layer, they combine the perfect amount of bite and fill you up quite quickly with addition of olive oil and garlic salt atop. They bake beautifully in your oven and fill your home with a sweet yeasty bread smell and they look wonderful and inviting when you stack them all on a rustic wooden tray.  Add a small ceramic bowl filled with dipping oil made of oil, tuscan herbs and sea salt--- you have the perfect afternoon snack when you add a strong cup of espresso. 

(Makes 3 dozen breadsticks) 

You will need:

6 cups of all purpose flour

1 Tablespoon salt

2 Tablespoons olive oil

2 Tablespoons of yeast

3 cups of warm water 

1 Tablespoon of sugar

1 Tablespoon garlic salt

1 Tablespoon cornmeal

Mix your yeast, sugar and warm water in a large bowl.  Let dissolve. 

Next add salt, oil and flour one cup at a time and mix until well combined. Do not knead.  After everything is a sticky mess, transfer to oiled bowl and let rise for two hours. After dough has risen and is happy looking, preheat your oven to 450 degrees and tear off small golf ball sized chunks or dough, roll out in cornmeal and garlic salt and roll until stick is about 12 inches long and 1 inch thick. Let rise for a bit and then transfer to an oiled cookie sheet sprinkled with cornmeal.  Bake for 20-25 minutes or until the breadsticks are plump, golden brown and crunchy looking. Serve warm with dipping oil or grass-fed butter.