The One Kitchen Tool That Elevates My Baking
It’s important for you to know the skill of the baker that wrote the recipe: I’m not an expert baker. It has never been my forte and baking causes me the most grief. But I like the challenge! One trick that truly does make baking easier for me: Use a kitchen scale to weigh the ingredients. Seasoned and professional bakers know this and don’t often mention it because it’s second nature for them. If a recipe calls for a cup of flour, it could weight 4 ounces for me and 5 ounces for you depending on how it’s measured. Big difference! So, if you want to be less frustrated with baking, weigh your ingredients.
How to Knead and Proof the Breadsticks
This dough is pretty forgiving. You can make it in a stand mixer with a dough hook attachment or by hand—the dough kneads easily. It’ll take about 10 minutes by hand. I convince myself that it’s a workout. After you knead it, do the windowpane test. Pinch the dough with your fingers and slowly stretch it to create “a windowpane.” If light can pass through it without tearing, it’s ready. It means enough gluten has formed and the dough is ready. Proof the dough in a greased bowl covered with plastic wrap until it doubles in size. For me that’s about 90 minutes, but it depends on the temperature in your kitchen.
The Trick to Soft Breadsticks
The trick to soft breadsticks is to bake them in a steamy moist environment. I do this by preheating my oven to 425˚F. A few minutes before I bake the breadsticks, I pour about 4 cups of boiling hot water into an oven-safe baking dish and place it on the bottom rack. This creates steam in the oven.
Garlic Butter Elevates the Breadsticks
To kick my breadsticks up a notch, I make a simple garlic butter to brush on the breadsticks right when they come out of the oven. The butter soaks right in, providing moisture and tons of flavor. It’s so delicious!
How to Plan Ahead
You can make the dough and freeze it. When you’re ready to bake the breadsticks, thaw it slowly in the fridge the day before. Shape the dough and proceed with the recipe. Another option? Bake the breadsticks, cool them, freeze them, and then store them in a freezer-safe container for up to 3 months. Reheat the frozen breadsticks in a 350˚F oven until they are warmed through.
Bread, Perfect for Sharing
Garlic Bread Cheesy Jalapeño Pull Bread Easy Brazilian Cheese Bread (Pão de Queijo) Pan con Tomate Garlic Parmesan Pull-Apart Rolls
1 cup warm water 2 tablespoons honey 2 1/4 teaspoons active dry yeast 1/4 cup unsalted butter, melted and cooled 1 1/2 teaspoons kosher salt 3 1/2 cups (425g) all-purpose flour 1 tablespoon olive oil, for the bowl Nonstick cooking spray, for greasing 4 cups boiling water, for baking
For the garlic butter
1/4 cup butter, melted 1 tablespoon minced fresh parsley 1 teaspoon garlic powder
Do the windowpane test: pinch the dough with your fingers and slowly stretch it to create “a windowpane.” If light can pass through it without tearing, it’s ready. It means enough gluten has formed and the dough is ready. If the dough tears, continue kneading for a minute longer, then check again. If at any point the dough sticks to the counter and your hands, add more flour, 1 tablespoon at a time. You can make the dough in a stand mixer with the dough hook attachment. Knead it for 5 to 6 minutes on medium-low speed until it passes the windowpane test. Meanwhile, lightly spray a baking sheet with nonstick cooking spray. Set it aside. Roll each breadstick against the counter until it is 6 to 7 inches long and smooth. Transfer them onto the prepared baking sheet. Cover it loosely with plastic wrap and let rise for 20 minutes while you preheat the oven. 3 minutes before you bake the breadsticks, pour the 4 cups of boiling water into an oven-safe 8- or 9-inch baking pan and place it on the bottom rack. This will create steam in the oven while the breadsticks bake. Bake the breadsticks for 14 minutes, turning the baking sheet once halfway through. Leftovers reheat well. Pop them in a 325˚F oven for just a few minutes until warmed through. In a pinch you can also microwave them for 15 to 20 seconds. Did you love the recipe? Leave us stars below!
