Prep time: 15 minutes
Cook time: 20-25 minutes
Rise time: about 45 minutes, though I fell asleep during the rise, so mine rose longer.
(flour: .28, butter: .40, cheese: .40, other stuff: .07 (just to keep it even))
2 C water
1 1/2 Tbsp yeast
2 Tbsp sugar
2 tsp salt
4 C flour
2 Tbsp olive oil
6-8 Tbsp butter
1/4 C shredded Parmesan cheese (you can even get away with the powdery kind here)
1 clove garlic, minced
2-4 Tbsp shredded cheddar cheese
In a bowl place water, yeast and sugar. Mix and let stand for about 3 minutes. Add salt and just enough flour (about 3 C) that the dough starts to leave the sides of the bowl.
Take the dough out and knead in another 1/2-1 C flour. This will take 4-5 minutes. If it gets too sticky too keep kneading add a dusting more of flour. But. The dough will remain loose and sticky--looser and stickier than it does for regular bread.
When it gets to looking like the picture above, dust it with a bit of flour and put it back in the blow to rise. Let rise in bowl till doubled in size (30-45 minutes).
Grease a jelly roll pan with 1-2 Tbsp olive oil--be generous--you want it not just to act as a de-sticker, but to add flavor to the breadsticks.
Roll dough out on pan. Try to get it to the edges.
Mix 6 Tbsp melted or very soft butter with the 1/4 C Parmesan cheese and the minced garlic.
With a pizza cutter, score the bread with 3 lines along the short way and about nine lines the long way.
Bake at 375 for 20-25 minutes or until golden. About 15 minutes into the baking time, add the shredded cheddar.
Posted by The Tasty Cheapskate