Ingredients

• 2 cups of flours (white wings all purpose flour)
• A pinch of salt (local brand)
• ½ tablespoon of baking soda (local brand)
• 1½ tablespoon of olive oil (Colavita extra virgin olive oil)
• ¾ cups of warm water

Instructions

1. Pour dry ingredients into the bowl.
2. Stir them evenly with a spoon for around 30 seconds
3. Use the same spoon add olive oil
4. Use the same cup for adding 3/4 cup of water.
5. Stir the mixture lightly with the spoon till it looks like breadcrumbs.
6. Knead the dough to a ball
7. Put in the remaining bit as you fold the dough.
8. Wet your hands and rub the surface gently.
9. Set it in the bowl for around 15 mins at room temperature.
10. Divide the dough to 6 equally sized balls.
11. Pour extra flour on the top left hand corner of the board.
12. Dust your board, roller and hands with flour.
13. Knead the dough slightly flat.
14. Put it on the board.
15. Roll it towards and away from you.
16. Dust a bit of flour then flip the dough.
17. Turn it 90 degrees so you always roll along the shorter side.
18. Keep doing that till you reach the desired thickness
19. Get your pan over the high heat, no oil required.
20. Put your palm on top, If you feel hot air over, turn it to mid strength.
21. Lay the rolled dough on the pan flat.
22. Flip when you see small bubbles (within a minute usually)
23. Take the tortilla out, put in a dish.

Facile et rapide à faire. Il faut que j'améliore ma méthode de mise en forme. Mes tortillas étaient un peu trop épaisses. Par contre, c'est nettement mieux que ce qu'on trouve à l'épicerie du point de vue des ingrédients.

Ingrédients

Pour l’éponge

• 310 ml d’eau tiède
• 5 gr de levure boulangère type saf
• 1 cuillère à soupe de sucre en poudre
• 1 cuillère à soupe de farine tout usage

Pour la pâte

• 400 gr de semoule fine
• 100 gr de farine
• 9 gr de sel
• 2 cuillères à soupe de sucre
• 50 ml d’huile d’olive
• 50 ml huile neutre
• 1 jaune d’œuf pour la dorure
• Mélange graines

Instructions

1. Dans le bol du pétrin, mélanger ensemble l’eau tiède, le sucre, la levure boulangère et la cuillère de farine.
2. Couvrir et laisser fermenter 30 minutes.
3. Ajouter ensuite la semoule fine (ou extra fine), la farine, le sucre le sel et lancer le pétrissage vitesse 2.
4. La pâte doit devenir souple et lisse. Si la pâte manque d’eau, rajouter une cuillère à soupe à la fois pour obtenir cette texture.
5. Incorporer alors l’huile en filet toujours en pétrissant.
6. La pâte devient parfaitement lisse avec des bulles d’air par endroit.
7. Couvrir et mettre à lever dans un endroit à l’abri des courants d’air (four fonction étuve) pour 2 heures de pousse.
8. Dégazer la pâte et façonner une ou deux galettes en fonction de votre moule.
9. Badigeonner de jaune d’œuf battu et parsemer de graines.
10. Laisser de nouveau lever pour 45 minutes et enfourner le pain au four préchauffé th. 185°C pour 25 minutes de cuisson.Le pain doit être bien doré.
11. Laisser reposer sur une grille avant de le découper.

Ingredients

• 4¾ cups (570g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon cloves, optional
• ¼ cup (50g) light brown sugar or dark brown sugar, packed
• 1½ teaspoons (9g) table salt
• 1 tablespoon (10g) instant yeast
• ¾ cup (170g) pumpkin purée or squash purée
• 2 large eggs
• ¾ cup (170g) water
• 4 tablespoons (57g) butter, softened
• ¾ cup (128g) dried cranberries or golden raisins
• ¼ cup (46g) crystallized ginger, diced

Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the dough ingredients except the fruit and crystallized ginger — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough. Pumpkin varies in water content, so add extra water or flour if needed. Right at the end, knead in the fruit and crystallized ginger.
2. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost double in bulk.
3. Turn the dough out onto a lightly greased surface, gently deflate it, and divide it into 16 pieces, roughly 2 3/4 ounces each.
4. Roll each piece into a ball. Place rolls in the lightly greased cups of a couple of standard muffin pans (which will help them maintain their round shape); or onto a greased or parchment-lined baking sheet.
5. Set aside, covered lightly, to rise for 1 hour, or until the rolls look puffy.
6. Preheat the oven to 350°F.
7. Bake the rolls for 25 to 30 minutes, until they're lightly browned and the center of one reads 190°F on an instant-read thermometer.
8. Remove the pans from the oven and turn the rolls out onto a rack to cool. Serve warm or at room temperature.

Ingredients

• 6 Cups Bread Flour
• 4 Teaspoons Baking Powder
• 3 Teaspoons Salt
• ⅔ Cup Oil, plus 2 tablespoons
• 2¼ Cups Boiling Water

Instructions

1. In a mixing bowl of a standing mixer, add the flour, salt, baking powder and oil.
2. Using a dough hook, turn the mixer onto low speed, never high and mix until the mixture comes together and looks like moon sand or barely wet sand. You can squeeze it in your hand and it holds together.
3. Add the boiling water, about 1/2 cup at a time with the mixer on low speed. Run, adding water as you go until the dough comes together. Allow the mixer to run for another 2-4 minutes until the dough is satiny.
4. Very lightly flour the work surface and pinch off balls of dough smaller than the palm of your hand.
5. Holding the ball in your palm, use your other hand to pinch the dough into the center over and over as you form a rounded side against your hand and flat side where you are pinching.
6. Place all of the dough in your bowl and cover with a warm, damp paper towel or place a lid on the bowl. Allow to rest for 10-15 minutes.
7. Heat a griddle to medium heat.
8. Lightly flour the work surface and roll out the dough balls one at a time with a rolling pin.
9. Cook the tortilla on the hot pan until bubbles grow large, flip over and cook again until light browning shows.
10. Remove from heat and serve

Ce pain est vraiment très bon. Il est un peu sucré à cause du miel mais ce n'est pas trop. Il se marie très bien avec du beurre salé.

Ingredients

Dough

• 1 ¼ Cup warm milk (should be just warmed to the touch)
• 1 Tbsp/packet Red Star Platinum Yeast
• ⅓ Cup honey
• 3 Tbsp. butter, softened
• 1 ¼ Cup white whole wheat flour
• 1 ¾ Cup unbleached, all-purpose flour
• 1 ½ tsp. kosher salt
• ¾ Cup old-fashioned oats

Topping

• Small amount of honey, warmed
• Small amount of old-fashioned rolled oats

Instructions

1. Place warm milk and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
2. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated (add small amounts of additional flour if dough is too sticky).
3. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
4. Cover and let rise until doubled.
5. Remove dough from bucket and deflate.
6. Roll dough into a small rectangle, then roll up from long side. Pinch seams. Gently fold ends under and place, seam-side down in a large greased loaf pan (or form two smaller loaves and place in two smaller pans).
7. Cover with a clean dishtowel and let rise until the loaf is nearly doubled.
8. Gently brush the melted honey onto the top of the loaf and sprinkle the old-fashioned oats over the honey.
9. Bake at 350°F for 35-45 minutes. You may want to tent the top of the bread after ½ hr. to prevent over-browning.

Ingredients

• 4 ounces (113 grams) bittersweet chocolate
• 1 cup (209 grams) virgin coconut oil, measured solid
• 1 cup (200 grams) granulated sugar
• 1 cup (125 grams) packed light brown sugar
• 3 large eggs plus 1 egg yolk
• 1 teaspoon vanilla extract
• ¾ cup (96 grams) all-purpose flour
• 1 cup (80 grams) unsweetened cocoa powder
• ½ teaspoon salt
• ½ teaspoon baking soda

Directions

1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.
2. In a large heat-safe bowl combine the chocolate and coconut oil and microwave in 30 second bursts until melted and smooth.
3. Let cool slightly before adding in the granulated sugar, brown sugar, eggs and yolk, and vanilla.
4. Add the flour, cocoa powder, salt, and baking soda and stir until just combined.
5. Pour the batter into the prepared baking pan and bake for about 35 minutes or until the brownies are set but moist crumbs are still attached when inserting a toothpick.
6. Let cool completely before cutting into squares and serving. These are very moist brownies, they may be easier to cut chilled.
7. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

C'est testé et c'est très bon. Le goût de coco rappelle les Bounty.

Même si le résultat est décevant sur la forme, le goût est vraiment très bon. À refaire.

Ingredients

• 400g flour Type 550
• 275g cold Water
• 3g fresh yeast
• 8g Salt

Instructions

1. Mix flour with water and let it rest for 20min (autolysis).
2. Add yeast and salt and knead for 5 min by hand.
3. Let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times.
4. Ferment the dough for 12 hours (overnight) at room temperature.
5. The next morning heat baking stone in the oven to 250°C.
6. In the meantime divide the dough into two pieces and press each piece into a square of 15 cm x 15 cm.
7. Spread a thin layer of oil on top of one of the square.
8. Remove a part of the oil again with a paper towel, to ensure that it is a really thin layer!
9. Now place the other dough square on top and cut it into four squares.
10. Place two squares upright with a tip facing upright.
11. Proof on a couche for 35 min.
12. Bake the loaves on the hot stone for 22 min at 250°C with steam, until the crust is golden brown.

Ingrédients

• 200g de farine
• 140g de cassonade
• 80g de beurre
• 1 jaune d'œuf
• 80g d'amandes (non émondées)
• ½ càc de bicarbonate de soude

Instructions

1. Dans un saladier, mélangez la farine, la cassonade, le bicarbonate.
2. Faites un puits et placez-y le beurre tempéré.
3. Mélangez jusqu'a l'obtention d'un sable grossier.
4. Ajoutez le jaune d'œuf et pétrissez jusqu'à l'obtention d'une pâte homogène.
5. Ajoutez les amandes et pétrissez encore pour bien les répartir dans la pâte.
6. Façonner un boudin, placez-le dans un film alimentaire et donnez-lui une forme rectangulaire.
7. Placez la pâte au congélateur pour 4 heures.
8. Préchauffez le four à 180°C.
9. Coupez la pâte congelée en très fines tranches et placez-les sur une plaque de cuisson recouverte de papier sulfurisé en espaçant bien.
10. Mettez au four pour 10 minutes.
11. Laissez-les refroidir totalement avant de les décoller et de les ranger dans une boîte métallique.

Ingredients

• 463g de farine
• 14g de levure
• 31g de sucre
• 30g de formule pour bébé (j'ai utilisé du lait en poudre à la place)
• 9g de sel
• 41g de beurre fondu
• 220g d'eau tiède
• 1 gros œuf
• des graines de sésame

Instructions

1. Mélanger la farine, la levure, le sucre, le lait en poudre et le sel.
2. Ajouter le beurre fondu, l'eau et l'œuf.
3. Mélanger avec la feuille du mélangeur.
4. Pétrir 3 minutes à vitesse 3.
5. Mettre la pâte dans un bol huilé.
6. Laisser pousser pendant 2h.
7. Dégazer.
8. Faire 6 à 8 boules en fonction de la grosseur désirée.
9. Badigeonner avec de l'huile d'olive.
10. Laisser pousser pendant 1h.
11. Badigeonner avec un œuf battu ou du lait (j'ai utilisé du lait de coco).
12. Faire cuire 20 minutes à 218°C.

Ingredients

• ½ Cup boiling water
• 1 envelope (1oz. pkg) onion soup mix
• 1 Tbsp. butter
• 1 Cup warm water
• 1 Tbsp/packet Red Star Platinum Yeast
• 1 Tbsp. sugar
• 3½-4 Cup unbleached all-purpose flour

Instructions

1. Mix first three ingredients together in a bowl. Whisk to dissolve soup mix and melt butter. Let cool til warm.
2. Place the 1 cup of warm water and the yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
3. Add one cup of flour, then additional dough ingredients, including the cooled onion soup mixture. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated.
4. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.
5. Punch the dough down and divide into 12 equal pieces.
6. Place in a greased 7x12” rectangular pan. Cover and let rise until they have “filled” the pan (or close to it).
7. Bake at 375 for 20-25 minutes, or until golden. Brush tops lightly with butter. ENJOY!!

Le pain est bon mais il est très similaire à d'autres recettes que je préfère.

Ingredients for the bread

• 1 cup warm water
• 2 tsp yeast
• 2½ cups flour, plus more for dusting work surface
• 1 Tbsp olive oil
• 1 tsp salt

Ingredients for the filling

• ~½ cup pesto, purchased or homemade
• 2 Tbsp grated parmesan

Instructions

1. Place warm water in the bowl of your stand mixer fitted with the dough hook and sprinkle yeast over top.
2. Let sit 10 minutes - if the yeast doesn't get frothy or swell, toss it and go buy new yeast.
3. Add the flour, oil, and salt and turn the mixer to low.
4. Knead the dough for 5 minutes until smooth and elastic - after about 2 minutes, the dough should completely clean the bottom and sides of the bowl. If it does not, add additional flour, one spoonful at a time until it does.
5. Form the dough into a smooth ball and transfer to a lightly greased bowl (I just use the mixer bowl) and let rise until doubled (~1 hour on the countertop, quicker in a slightly warmed oven).
6. Preheat oven to 425.
7. Lightly flour your work surface.
8. Gently stretch and elongate your dough round.
9. Braided Pesto Bread Wreath
10. Roll into a rectangle ~18x12 inches.
11. Spoon pesto over top, spreading evenly, leaving a clean ½-inch border around the edges.
12. Braided Pesto Bread Wreath
13. Roll the long side of the dough to you and pinch the seam closed.
14. Braided Pesto Bread Wreath
15. Transfer to your parchment-lined or cornmeal-dusted baking sheet.
16. Cut the dough in half down the length of the dough and pinch the top ends together.
17. Working quickly, braid the two pieces, trying to keep the pieces twisted so the cut ends remain on top (this is what makes the bread pretty).
18. Braided Pesto Bread Wreath
19. When you get to the bottom, pinch the ends together and wrap into a wreath.
20. Braided Pesto Bread Wreath
21. Transfer to your baking sheet and let rest for 30 minutes.
22. Top with shredded parmesan and bake for ~25 minutes, until golden brown.
23. Let cool slightly and slice to serve.

Très bonne recette de glace sans crème.

Ingrédients

• 500 g de lait frais entier
• 6 jaunes d'œufs (150 g environ)
• 70 g de gingembre confit
• 30 g de sucre
• 2 cuillère à café de miel

Instructions

1. Coupez le gingembre en petits dés.
2. Fouettez les jaunes avec le sucre puis chauffez le lait dans une casserole.
3. Dès qu'il arrive à ébullition, verserz la moitié du lait sur les jaunes tout en remuant afin de faire fondre le sucre (et éviter que les oeufs ne coagulent).
4. Remettez le tout dans la casserole avec le reste de lait et le miel.
5. Chauffez à nouveau en mélangeant avec la cuillère jusqu'à ce que la crème devienne plus dense et nappe votre cuiller (en passant un doigt dessus la trace doit rester nette, 83°C).
6. Ajoutez alors le gingembre et versez la crème anglaise au gingembre dans un bol.
7. Gardez au frais au moins 12 heures (même 24 ou 36) puis mixez le tout avant de passer en sorbetière.

C'est sympa à faire et à manger. À refaire.

Ingredients for the dough

• ¾ Cup warm water
• 2 Tbsp. olive oil
• ½ tsp. salt
• ½ Tbsp. sugar
• 1 Tbsp or 1 Packet Red Star Platinum yeast
• 2¾+ Cups unbleached flour

Ingredients for the baste

• 1 Tbsp. olive oil
• 1 Tbsp. melted butter
• 2 cloves garlic, finely crushed
• 2 Tbsp. finely chopped fresh parsley

Instructions

1. Mix bread ingredients according to the instructions on the EZ DOH bucket.
2. Add one or two tablespoons more water as needed if dough is very stiff.
3. After 1st rise, divide the dough into 15-20 even-sized pieces.
4. On a lightly-oiled board with lightly oiled hands, roll each piece into 5” rope.
5. Tie into a knot and place on a greased or parchment-lined baking sheet.
6. Cover and let rise briefly.
7. Bake in preheated 400 oven for 12-15 minutes, until golden.
8. While the knots are baking, combine the baste ingredients and warm until garlic is softened.
9. Add chopped parsley.
10. While rolls are warm, baste.

À refaire !

C'est vraiment très bon. Tellement bon en fait, que j'en ai mangé la moitié sans m'en rendre compte :)
J'ai enlevé l'œuf de la recette car je n'ai pas compris s'il fallait le mettre dans la pâte ou sur la pâte.

Edit : après relecture de la recette, il faut appliquer l'œuf sur le pâton avant d'enfourner.

Très bon.
J'ai remplacé une partie de la farine blanche par de la farine complète à patisserie et la vanille par de l'extrait de vanille.

Excellent. Ça se mange tout seul.
En plus, c'est un pain rapide à faire car il n'y a qu'une seule levée.

Très bonne recette de pains à hamburger. La texture est moelleuse, ce qui permet de garder le contenu du sandwich à l'intérieur.
À refaire!

Ingrédients

• 100 ml + 20 ml d’eau tiède
• 180 ml de lait
• 1 œuf battu
• 30 g de beurre mou ou d’huile d’olive
• 2 cc de sel
• 500 g de farine (si vous voulez aller à fond dans le trip burger sain, vous pouvez utiliser de la farine bio T80 « bise » en ajoutant alors 10 cl d’eau)
• 1 cs de sucre
• 1 sachet de levure déshydratée de type Briochin
• 1 cs de vinaigre de vin blanc
• 3 cs de graines de sésame

Instructions

1. Délayez la levure dans 20 ml d’eau tiède et laissez-la reposer pendant 15 minutes environ. Attention : l’eau doit être tiède mais pas chaude afin de ne pas tuer la levure.
2. Mettez la farine dans un saladier puis versez-y la levure, le lait, l’œuf, le beurre, le sucre, le sel le vinaigre.
3. Malaxez en ajoutant les 100 ml d’eau, puis pétrissez la pâte pendant environ 5 minutes. Laissez-la lever pendant une heure dans un endroit tempéré.
4. Si vous possédez une machine à pain, versez tous les ingrédients dans la cuve dans l’ordre préconisé par le fabricant et lancez le programme « pâte ».
5. Farinez-vous les mains et dégazez la pâte en appuyant dessus avec le poing afin de faire sortir l’air.
6. Façonnez 10 boules, aplatissez-les en disques d’1 cm de hauteur, humectez-les et parsemez-les de graines de sésame ou de lin.
7. Laissez-les lever pendant 1 heure supplémentaire dans un endroit tiède (par exemple dans le four chauffé à 30°C).
8. Préchauffez le four à 210° C (th. 7) et enfournez-les pendant 20 minutes environ. Les pains doivent être bien dorés.
9. Coupez chaque pain en 2 après refroidissement et garnissez-les avec les ingrédients de votre choix.

Un pain très moelleux. Parfait pour le petit déjeuner ou pour faire des sandwiches.

Ingredients

• 1 tablespoon active dry yeast
• 2 teaspoons sugar
• 1¼ cups warm water
• 2 cups bread flour (see instructions)
• 2 cups all-purpose flour (see instructions)
• 2 teaspoons salt
• ¼ cup lard (melted in microwave)
• 2 tablespoons warm water (to brush on loaves before baking)

Instructions

1. Grease a large bowl, and set aside.
2. Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F) water. Place the bowl in a warm place and let it stand until it starts to foam and double in volume, about 10 minutes. If it doesn't foam and bubble, you have some bad yeast!
3. Meanwhile, measure out 1/4 cup of lard and place the lard in a Pyrex measuring cup or other suitable container. Heat in the microwave on high for about 90 seconds until melted.
4. Place the water/yeast/sugar mixture in the mixing bowl of a stand mixer. Add the rest of the warm water and the salt. Using the dough hook, mix on low speed until blended.
5. Take your measuring cup and dig in to the flour bag, scooping out two whole cups of each flour. Now the important part: in a separate bowl, sift together the two flours. Sifted flour has more volume than un-sifted flour, so you will use approximately 3 1/4 cups of sifted flour in the following steps.
6. Gradually add the flour mixture, a little at a time, to the wet ingredients in your mixer -- mixing constantly. At the same time you are adding flour, gradually pour in the melted lard. Keep adding a little flour and a little lard until all of the lard is added.
7. Continue adding more flour -- A LITTLE AT A TIME -- until you make a smooth and pliable dough. Try to add just enough flour to make the dough elastic -- just as much as necessary so that the dough hook barely cleans the sides of the bowl. Too much flour and your bread will be too dense! You will use approximately 3 1/4 cups of sifted flour to bring the dough to this point. (More or less, this is where the art of baking comes in!) Save any leftover flour mixture for rolling out the dough.
8. Now let the machine and the dough hook go to work kneading the dough. Set the mixer on a low speed and knead for about 3 to 4 minutes, no more! Your dough will be fairly sticky at this point.
9. Shape the dough into a ball and place it into that bowl you originally greased in the first step of this recipe, what was that, something like a week ago now? We know, we know -- bread making is a long and involved process!
10. Flip the dough ball a few times to grease it up on all sides. Cover the bowl with a damp cloth and place in a warm place. (We like to pre-heat our oven to 160 degrees F and then turn it off, thus creating a perfectly warm environment for our rising bread.) Let the dough rise until it doubles in size -- about 45 minutes to 1 hour.
11. It's at this point in the process that you can usually find three guys, covered in flour, sitting by the pool with their feet up and enjoying a cold beverage. It's also about now when Raúl always asks, "Why didn't we just pick up a loaf of bread at the bakery?"
12. When you return from the pool, turn the dough out onto a lightly floured board, using the leftover flour you have in the bowl. Sprinkle some flour on the dough and use a rolling pin to roll it out. We like to make a large loaf, shaped to fit our longest baking sheet diagonally -- about 20 inches long. So we try to roll out a 12 x 20-inch rectangle. Sprinkle more flour on the dough and turn it over a few times as you roll it out, to keep it from sticking to the rolling pin. The added flour at this rolling stage should take care of most of the stickiness of the dough.
13. Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. Wet your fingers and pinch the loose flap of the rolled dough into the loaf, making a tight seam.
14. Grease a baking sheet and sprinkle lightly with cornmeal.
15. Place the loaf diagonally onto the baking sheet, seam side down. Dust the top with a little extra flour and cover very loosely with plastic wrap. (You don't want the rising dough to dry out or stick to the plastic wrap.)
16. Place in a warm spot and allow the loaf to stand and rise once again until it is about 2 1/2 times it's original size, about 45 minutes to 1 hour. Cuban bread is wider than French bread, so expect your loaf to spread out quite a bit as it rises.
17. Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven.
18. Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top on each end of the loaf.
19. Brush the top of the loaf with water and place in your preheated oven on the middle shelf. After about 5 minutes of baking, brush some more water on top of the bread.
20. Bake the loaf until it is light brown and crusty -- about 12 to 18 minutes total baking time.

Facile à faire, très bon et très moelleux.
Cependant, je trouve que le gout d'ail n'est pas assez prononcé malgré la dose que j'ai augmentée par rapport à la recette originale.

Ingredients for the breadsticks

• 1 cup + 2 tablespoons warm water
• 1¼ teaspoons dry yeast
• 2 tablespoons granulated sugar
• 3 – 3¼ cups all-purpose flour
• 1¾ teaspoons salt
• 3 tablespoons vegetable oil

Ingredients for the topping

• 2 tablespoons margarine or butter
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• Optional: ¼ teaspoon chopped rosemary or thyme (with or instead of garlic powder)

Instructions

1. In the bowl of an electric stand mixer, whisk together warm water, yeast and ½ teaspoon granulated sugar, until yeast has dissolved; rest 10 minutes. Add 1½ cups flour, remaining sugar, salt, and vegetable oil, then fit mixer with paddle attachment and blend until combined. Switch to dough hook attachment, add in remaining 1½ cups flour and knead mixture on low speed, adding up to ¼ cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft, or in oven on ‘proof’, for about 1½ hours.
2. Punch down risen dough and divide into 12 equal portions, keeping them covered with plastic wrap as you work. On a lightly floured surface, roll each piece into a 9-inch rope then transfer to one to two parchment paper lined baking sheets. Cover and let rise for 1 more hour.
3. Preheat oven to 425°F during the last 10 minutes of rising, then bake for 11-13 minutes, until golden. Meanwhile, in a small bowl/cup whisk together topping ingridents. Remove breadsticks from oven and run a stick of margarine or butter over hot breadsticks and immediately sprinkle with topping mixture. Serve warm or allow to cool and store in an airtight container. Enjoy!