| | |

Classic Breadsticks

You know that slight leap in your heart when you finally succeed at something, after trying over and over again?

Exactly. The feeling when your heart expands and you go slightly light-headed because your efforts have finally borne fruits.

That was probably how I would describe my moment of triumph and joy in the kitchen two nights ago, when I finally made my breadsticks right.

It’s the fifth time that I’ve experimented with this dough, once or twice to make tart shells, and thrice to make breadsticks. But it was only this time that I was finally satisfied with how the bread sticks turned out.

Classic Breadsticks

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

cornbread in a cast iron skillet
Subscribe

Get delicious GLUTEN-FREE recipes each week!

I’ll let you in on the secret trick – add warm water in small increments to the dough.

If the dough seems to crack apart at the smallest pull and knead, keep adding water (in small amounts – you don’t want to get a mushy dough). Once the dough can be flattened with a rolling pin without breaking apart, and can be as easily molded into whatever shape you like, just like you would with plasticine or play-dough, then you’re on the right track. You might not need to use all the water stated on the recipe, and depending on the characteristic of the dough you use, you may have to use a little more or a little less.

Phew…! I feel like I’ve finally moved up the culinary ladder that little bit. But what an amazing feeling to have before you something that you’ve made, not just by following the recipe to the letter, but because you’ve managed to get the right consistency, by instinct and pure trial and error. It’s sooo liberating!

Breadsticks1

I’m still trying to conquer homemade bread, but whilst on my way there, at least I can say I’ve conquered breadsticks.

The plain kind of course. There are probably hundreds of ways for breadsticks to differ, you could add cheese, or garlic or parsley or all other herbs imaginable. But I like starting from the classic ones up.

You know, the kind that they serve you in fine-dining restaurants, fresh and warm from the oven, and which taste so beautifully homemade.

Nothing like those store-bought packaged breadsticks that have been mass-produced. Not like those at all.

Breadsticks3

The sort of breadsticks made of dough which has been kneaded by sheer force and an eagerness and love to cook.

IMG_5762

Breadsticks which have been rolled painstakingly by hand, one after the other, and then baked in the heat of an oven.

IMG_5775

These are the kind that look imperfect, with roughly-rounded edges and uneven thicknesses.

Breadsticks5

But scream “Made with Love” in every sense of the word.

Classic Breadsticks1


CLASSIC BREADSTICKS (Makes about 20)

Ingredients:

1) 250g of flour
2) 100ml of olive oil
3) 150ml of warm water
4) 1 teaspoon of of salt
5) 1 teaspoon of herbs (oregano, tomillo, dried garlic, whatever you like – this is optional)

Steps:

1) Sift the flour into a mixing bowl
2) Add the salt to the flour, mixing together
3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil
4) Add warm water bit by bit until dough reaches the right consistency
5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface
6) Flatten the dough with a wooden rolling pin
7) Cut into 10cm pieces and roll them long enough and evenly
8) Place the pin-shaped dough on a well-greased baking tray
9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked)
10) Allow to cool for 5 minutes before serving

Sift the flour into a mixing bowl & add salt to the flour, mixing together:
IMG_5755

Add the olive oil, mixing as you add to ensure the flour envelopes the oil:
IMG_5758

Add warm water bit by bit until dough reaches the right consistency:
IMG_5759

Once the dough is ready, knead well on a cool, flat surface:
IMG_5762

Flatten the dough with a wooden rolling pin:
IMG_5764

Cut into 10cm pieces and roll them long enough and evenly, and arrange them on a greased baking tray:
IMG_5775 IMG_5774

Bake in pre-heated oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked):
Breadsticks5

Allow to cool for 5 minutes before serving:
Breadsticks4

5 Comments

  1. Felicia, I’m with Ana! This is just another recipe I shall “bite” off you! Remember how much my family enjoyed the pesto pasta with ham! And these breadsticks look divine! I love their golden brown color and more than anything, how they’re made with love! My nana would say you are a true cook–after all, if your heart’s not in your cooking, the meal doesn’t taste the same. How I love visiting your blog, chica! Besos! 🙂

    1. Hola Bella!!

      Your comments always make my day! How’s your knee healing? hope you’re already off crutches and running around again!

      I hope your family will love these breadsticks as much as they did the pesto pasta! Make sure you knead the dough well and add enough water (very little at a time) until the dough doesn’t “crack”!! All the best dear!

      Hope you are well! Kiss roxy for me!!

  2. Perfect teaching , really!
    I’m learning so much through your recipes…
    Thank you so much!

    1. Hola Anna!!

      You’re most welcome! I’m glad you find my recipes useful..that’s the whole point of this blog – to help others just like myself!!

      Hope you’re having a good week!! 🙂 Good night!

Leave a Reply

Your email address will not be published. Required fields are marked *