Wednesday, August 31, 2011

Crazy Bread for Two

Pasta and bread are like peas and carrots. Except more delicious. And carb-ier.

We always (yes, always) have to have bread with our pasta. I usually have the frozen, light garlic Texas toast in the freezer in case a pasta mood should come about. But, the store I went to last did not have it, so I had to improvise.

This recipe makes the perfect amount for two adults (3 breadsticks for my husband and 2 for me). If you have a family of four, you can easily double it.

The texture is similar to Little Caesar's crazy bread, but better, I think. Sometimes when you get their crazy bread it is underdone and pale. These are golden and perfectly bread-y.

Crazy Bread for Two

1 cup all purpose flour
1 Tbsp yeast
1/2 cup warm water
1/2 Tbsp sugar
1/4 Tbsp salt
1 Tbsp olive oil
Garlic salt
Sea salt
Parmesan cheese (grated or shredded)
Italian herbs (optional)

Mix flour, yeast, water, sugar and salt in a medium sized bowl. Kind of knead it around for a minute until it is a good looking dough ball. Pick up the ball and spray oil or oil the bowl (so that when you take it out of the bowl it doesn't stick) and put the ball back in there. Cover loosely with plastic wrap or a towel and let rise for 30 minutes or so (I left mine for like an hour and a half because I went to exercise class and it was fine).
Preheat oven to 375 degrees and either oil your pan or use parchment paper (that's what I did) & either roll or stretch the dough out to about 1/4-1/2 inch thickness on the pan and brush with olive oil & sprinkle on your garlic salt, salt & parmesan (and herbs if using). Use pizza cutter or knife to mark the width of your breadsticks and bake for 16 minutes.

Recipe adapted from See Jane in the Kitchen

Oh, they were so lovely.

We enjoyed our crazy breadsticks with whole wheat pasta with lemon chicken and veggies. Yum.

These would be really stellar as dessert breadsticks, too, just replace the garlic salt, salt & parmesan (and herbs) with cinnamon sugar and make a quick glaze while they are in the oven. I kind of want to go home and make these now!

1 comment:

Anonymous said...

Nice recipe! I love how it makes a small yield - no waste! :) -Kyra