Olive Garden Breadsticks
Clone recipe by Todd Wilbur
http://abcnews.go.com/GMA/recipe?id=11745412
Mr. Wilbur’s tips: Use bread flour to give these breadsticks the same chewy bite as the originals.
The two-stage rising process is also a crucial step to making the perfect soft breadsticks.
Time Over 2 hours (mostly for dough rises)
Makes 12-13 breadsticks
Dough:
2 tablespoons granulated sugar
3/4 teaspoon active dry yeast
1 cup plus 1 tablespoon warm water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened
Brush on top:
2 tablespoons butter, melted
1/2 teaspoon garlic salt
Cooking Directions
1. Dissolve sugar and yeast in warm water in a small bowl or measuring cup and let the mixture sit for 5 minutes, or until it becomes foamy on top.
2. Combine flour and salt in a large bowl. Use the paddle attachment on a stand mixer to mix the softened butter into the flour. If you don't have a stand mixer, use a mixing spoon to combine the butter with the flour.
3. When the yeast mixture is foamy, pour it into the flour mixture and use a dough hook on your mixture to combine the ingredients and knead the dough for approximately 10 minutes. If you don't have a stand mixer, combine the ingredients and then knead the dough by hand on a countertop for 10 minutes.
4. Place the dough in a covered container and let it sit for 1 to 1 1/2 hours, until it doubles in size. When the dough has doubled, measure out 2-ounce portions (should get 12) and roll the dough between your hands or on a countertop to form 7-inch sticks.
5. Place the dough on parchment paper-lined baking sheets, cover and set aside for 1 to 1 1/2 hours, or until the dough doubles in size once again.
6. Preheat the oven to 400 degrees F. Bake the breadsticks for 12 minutes, or until golden brown.
7. When the breadsticks come out of the oven, immediately brush each one with melted butter and sprinkle with a little garlic salt.
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