How about some breadsticks to go with your pizza? These are absolutely amazing! They're so soft that they practically melt in your mouth. I made them last night for the first time, and I'll definitely be making them again. Bake them while you top your pizza, and they'll still be warm when your pizza comes out of the oven.
1 C milk
1 stick margarine, melted and cooled slightly
1/4 C sugar
2 eggs, lightly beaten
3/4 tsp salt
4 C flour OR bread flour
2 1/4 tsp active dry yeast
additional butter or margarine and grated Parmesan cheese, optional
Put all ingredients in your bread machine in the order they are listed. Select the dough setting on your bread machine and press start. When dough cycle is complete, punch down the dough enough so that you can cut it into 24 approximately equal pieces. Roll each piece into a breadstick shape, twist, and place on an ungreased cookie sheet. (Nope, they don't have to be perfect!) Bake at 375 for 7-9 minutes or until very lightly browned. Remove from cookie sheet and serve warm.
Options and Tips:
- Brush melted butter (or just lightly rub a partial stick of margarine or butter) over each breadstick, and sprinkle immediately (before the butter hardens) with grated Parmesan cheese.
- I used bread flour, but the original recipe calls for regular flour, so I'm sure that works fine as well.
- According to my cookbook, leftover breadsticks keep well in the freezer. I haven't tried it yet, but I trust Dawn's wisdom on this :)
This recipe, in its original form, can be found on page 134 of Hope Christian School's "Our Favorites With a Twist" cookbook. It was submitted by Dawn Howerzyl, a faithful reader and (according to my sources) a fabulous cook. This recipe was recommended to me by Rachel Feenstra, and some of the instructions are hers.