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Writer's pictureNikki Pettineo

Bread Sticks with Garlic Pecorino Romano Butter






Makes 15, 2oz bread sticks




For the Bread:


Lukewarm water

 1 1/2 cup

Instant yeast or 1 packet Fleischmann’s quick rise instant yeast

 2 teaspoons

Sugar 

 1 Tablespoon

Bread Flour

3 ½ cups

Pro Seasoning All Purpose

2 teaspoon

Unsalted Butter, soft  

4 Tablespoons

For the Butter:


Unsalted Butter

1 Stick

Garlic, minced

2 cloves

Pecorino Romano, Grated

 3 Tablespoons or more...I say MORE

Pro Seasoning All Purpose

 1 teaspoon

Parsley, Chopped

1 Tablespoon



                                                                               

 Method of Prep:


Place water in a nonreactive bowl and sprinkling with all of the yeast. Stir and set aside. In a separate bowl, combine flour, Pro Seasoning, and sugar. Add yeast mixture and butter. Mix well and knead until the dough is elastic (about 5 minutes). Return dough to lightly flower dusted bowl, cover and proof for 1 hour in a warm location. 

 

Once the dough has doubled in size, punch down and divide in half.  Next, divide the dough into 2 oz balls. Round the dough balls.  Next, roll the dough with a rolling pin into a 4 inch long oval.  Roll the oval away from you like a jelly roll.  Seal the seam and place the breadstick dough seam side down onto a baking sheet.  Loosely cover the loaves and allow to proof a second time in a warm location for about 30 minutes or until at least double in size. 

 

Preheat the oven to 400 degrees.  Score the loaves.  Bake for 15-20 minutes or until the internal temperature of the loaved reach 200 degrees F.

 

While the bread is baking, heat butter in a small saucepan over medium heat until the butter is foamy.  Remove the pan from the heat.  Add garlic and stir.  It should sizzle.  Next, add the remaining ingredients and stir.  Brush butter over the baked bread.  Serve.

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