Better-than Breadsticks

Better-than Breadsticks

½ packet ( ounce or 1 teaspoon)rapid-rise yeast
¼ teaspoon sugar
½ plus 1 tablespoon warm water
1½ cups fl our
½ teaspoon powdered garlic
2 teaspoons olive oil
1 tablespoon margarine, melted sea salt, for sprinkling

In a large bowl, combine yeast, sugar and 1 tablespoon warm water. Let sit for about 5 minutes, or until foamy. In a separate bowl, combine fl our and powdered garlic. Add remaining ½ cup water and oil to yeast mixture and begin to incorporate fl our mixture ½ cup at a time until a sticky dough forms. Turn dough out onto a fl oured surface and knead for about 5 minutes, until it becomes smooth and elastic, adding fl our as needed. Dough should be moist and tacky, but not sticky. Place dough in an oiled bowl, turning once to coat. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 45 minutes.

Line a baking sheet with parchment paper. Punch down dough to defl ate and turn out onto a fl oured surface. Divide dough in half, then divide each half into 3 evenly sized balls. Roll out each ball into a stick about 7 inches long. Place sticks on the baking sheet about 1½ inches apar t. Cover and let rise for 20 minutes.

Preheat the oven to 400 degrees. Bake for 12 to 15 minutes or until breadsticks are lightly browned. Remove from the oven and let cool for 5 minutes before brushing on melted margarine. Sprinkle with sea salt and serve warm. Store leftover breadsticks covered in the fridge.

Yield: 6 BREADSTICKS
Prep time: 25 MINUTES ACTIVE