The sugar, salt, and yeast and flour was measured.
The flour and water was added.
Next the Little Chefs added the yeast, sugar, and salt. Then the mixer was turned on to do it’s job.
I was a little smarter and put the camera down and actually showed her what to do, and instructed her to use the palm of her hand and not her fingers! After a few minutes of folding over and pressing she said, “My hands are gooey and dirty. Can I please go wash my hands?”
Little Chefs C and D wanted to help roll the dough out. They each took a turn holding the cutting board and rolling the rolling pin.
Now it was time for the next fun part! Cutting the dough into strips using a pizza cutter. I instructed them to cut straight and even lines. They obviously did a great job following my instructions!
Little Chef C started, then Little Chef D wanted a turn. I started putting my finger on the other side of the dough to help get even straighter lines…or at least that was the hope.
*Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.
*Makes about 20-25 breadsticks, depending on how thick or thin you cut them
1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)
Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.
Recipe Source: adapted from Erin