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Olive Garden's Breadsticks
From the Kitchen of Todd Wilbur
Servings: Over 8
Difficulty: Easy
Cook Time: Over 120 min
bottomless basket of warm, garlicky breadsticks served before
each meal at the huge Italian casual chain. My guess is that the
breadsticks are proofed, and then sent to each restaurant, where
they are baked until golden brown, brushed with butter and
sprinkled with garlic salt. Getting the bread just right for a
good clone was tricky -- I tried several different amounts of
yeast in all-purpose flour, but then finally settled on bread
flour to give these breadsticks the same chewy bite as the
originals. I discovered that the two-stage rising process is also
a crucial step to making the perfect Top Secret Recipe for these
very popular soft breadsticks.
Ingredients
2 tablespoons granulated sugar
3/4 teaspoon active dry yeast
1 cup plus 1 tablespoon warm
water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened
On top:
2 tablespoons butter, melted
1/2 teaspoon garlic salt
Directions
Dissolve the sugar and yeast in the warm water in a small bowl or measuring cup and let the mixture sit for 5 minutes, or until it
becomes foamy on top.
Combine the flour and salt in a large bowl. Use the paddle
attachment on a stand mixer to mix the softened butter into the
flour. If you don't have a stand mixer, use a mixing spoon to
combine the butter with the flour. When the yeast mixture is
foamy, pour it into the flour mixture and use a dough hook on
your mixture to combine the ingredients and knead the dough for
approximately 10 minutes. If you don't have a stand mixer,
combine the ingredients and then knead the dough by hand on a
countertop for 10 minutes.
Place the dough in a covered container and let it sit for 1 to 1
1/2 hours, until it doubles in size. When the dough has doubled,
measure out 2-ounce portions and roll the dough between your
hands or on a countertop to form sticks that are 7 inches long.
Place the dough on parchment paper-lined baking sheets, cover and
set aside for 1 to 1 1/2 hours, or until the dough doubles in
size once again.
Preheat the oven to 400 degrees F.
Bake the breadsticks for 12 minutes, or until golden brown. When
the breadsticks come out of the oven, immediatelybrush each one
with melted butter and sprinkle with a little garlic salt.
Makes 12-13 breadsticks
foamy, pour it into the flour mixture and use a dough hook on
your mixture to combine the ingredients and knead the dough for
approximately 10 minutes. If you don't have a stand mixer,
combine the ingredients and then knead the dough by hand on a
countertop for 10 minutes.
Place the dough in a covered container and let it sit for 1 to 1
1/2 hours, until it doubles in size. When the dough has doubled,
measure out 2-ounce portions and roll the dough between your
hands or on a countertop to form sticks that are 7 inches long.
Place the dough on parchment paper-lined baking sheets, cover and
set aside for 1 to 1 1/2 hours, or until the dough doubles in
size once again.
Preheat the oven to 400 degrees F.
Bake the breadsticks for 12 minutes, or until golden brown. When
the breadsticks come out of the oven, immediatelybrush each one
with melted butter and sprinkle with a little garlic salt.
Makes 12-13 breadsticks
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