Ingredients
1 cup + 2 Tablespoons warm water (110-115 degrees F.)
1 1/4 teaspoons active dry yeast
2 Tablespoons granulated sugar, divided
3 to 3 1/4 cups all-purpose flour
1 3/4 teaspoons salt
3 Tablespoons butter, softened
TOPPING:
2 Tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
Directions
1. In the bowl of a stand mixer, whisk together warm water, yeast and 1/2 teaspoon granulated sugar until yeast has dissolved. Allow to rest for 10 minutes.
2. Add in remaining 1 Tablespoon + 2 1/2 teaspoons granulated sugar, 1 1/2 cups flour, 1 3/4 teaspoons salt and butter. Then, fit mixer with paddle attachment and blend mixture until well combined. Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead dough until smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours.
3. Punch risen dough down, divide into 14 equal portions (2 ounces by weight), keep them covered with plastic wrap as you work. Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to two parchment lined or buttered cookie sheets. Cover and let rise 1 hour. Preheat oven to 425 during the last 10 minutes of rising.
4. Bake in preheated oven on middle rack for 10-13 minutes until golden.
5. In a small bowl whisk together kosher salt and garlic powder. Remove bread sticks from oven and run a stick of butter over hot bread sticks and immediately sprinkle with the salt mixture. Serve warm or allow to cool and store in an airtight container.
Slightly adapted from Cooking Classy
printed from mybiscuitsareburning.blogspot.com