Nice job Keltin! Glad you liked them! Let me know how they freeze. Did you parbake them or just freeze them?
The original recipe called for 3 teaspoons of garlic but I'm a big fan of garlic too so I upped it to the 3 Tablespoons!
Really nice job Keltin!
Not that I'm an expert bread baker or anything but it's been my understanding that you should freeze the dough before the first rise or after. Freezing after the first rise you then refrigerate the dough to thaw it and then let it come to room temp for the second rise and then bake.
I'm anxious to see how the bread sticks will turn out.
NOW you tell me!!!!
Well, let's hope for the best!! We shall see! But I'll keep this info for future reference, thanks!
My guess...and I'm no baker so this is a guess....maybe use a little more flour...your dough looks pretty sticky...I really need to do a weight measure on the flour. You have to be careful not to over proof them too....that's what I did the second time I made them and they came out kinda flat.
Ok, I've got a question. My breadsticks came out a little flat. Not that there is anything wrong with that, but they weren't round like a stick, more of a flat bottom with a domed top. Not as pretty as Barb's, but certainly tasty.
I'm thinking it may be because of the towel I covered them with for the rise? Maybe the towel pushed down on them and didn't let them poof up right? Or maybe they were too crowded on the cookie sheet?
Or……was I supposed to re-form them after the second rise before baking????
I never thought to do that, I just put them in the oven after the rise as-is.
Thoughts?
Ok Mama. I want to make lasagna soon so maybe these will also be on the menu.Okay Peepers, I added it. If you decide to make these, don't forget to add your pic!
Thanks mama.You can use dried basil if you have it. Fresh grated garlic should work also. I don't know if herb paste would work...it might turn your bread green. You can use other herbs.
Be sure to check the dough after about 10 minutes to make sure it's not too wet or dry. It shouldn't be sticking to the sides of the pan and it shouldn't be too dry. It should be forming a nice smooth ball.
I thought I had a picture of what it should look like after the first 10 minutes but apparently I was wrong. Here's what it should look like when it's done with the dough cycle. If yours looks wetter than the pic below, knead in a little more flour. The dough should be just slightly sticky.
Thank you Mama. I was making the sauce at the same time the dough was in the machine and didn't check it after 10 minutes. It was really loose so I had to knead a little flour in by hand because I didn't know if I could start the machine up to give it a quick knead. Next time I will do it in the KA and adjust as I go or if I use the BM - set a timer for 10 minutes or add a couple extra TBSP of flour or a little less water? LOLThey look wonderful Peepers! How did you like them?
Karen, I did use my KA mixer. I probably added 1/4 cup more flour. I just sprinkled it in until the dough left the sides of the bowl. I let it knead for about 5 minutes. I then kneaded it by hand for a couple minutes more until smooth. Like Mama said, it is a soft dough and really easy to work with. The first rise took about 1 hour and the second rise was close to an hour also. Good luck and have fun!!
Thanks for the tips Barb.Peeps, if you're going to use the KA next time, this is how I did it because I don't have a bread machine. They came out perfect!
LOL I can't believe you didn't have at least ONE right out of the oven. They are soooooo good!