beer breadsticks

Since we had that beer in the house we kept finding recipes that we could use it all up. Yeah finally! THIS was really fun and yummy. I love bread but have never made bread sticks, or at least it’s been awhile if I have. It’s so easy and perfect for the party plate. You can’t mess this one up. Well of course you can see mine are a little wonky, but so am I so they are perfect!

Thank you to Tessa of ‘Handle The Heat’ (http://www.handletheheat.com/cheesy-garlic-beer-breadsticks/) for this recipe. Please see hers, they are really yummy and professional looking.

Here’s all you do:

Cheesy Garlic Beer Breadsticks

Ingredients:

2 cups all-purpose flour
1 teaspoon instant or rapid rise yeast
1/2 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup room-temperature beer
2 tablespoons unsalted butter, at room temperature
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
1 cup grated mozzarella cheese
Marinara sauce, for serving or your favorite

Directions:

In the bowl of an electric mixer fitted with a dough hook mix the flour, yeast, baking powder, salt, olive oil, and beer until well combined. Knead with dough hook until the dough is soft and smooth. Cover and let rise for 1 hour.

Place a pizza stone in the bottom rack of the oven and preheat to 450°F.

In a small bowl combine the butter and garlic with a fork. On a large sheet of parchment paper, stretch and roll the dough into a 12-inch circle, taking 5-minute breaks between stretching if the dough is springing back. Spread the butter mixture evenly over the dough. Sprinkle with the cheeses.

Use the parchment paper to slide the dough onto the pizza stone.  Bake for 9 to 10 minutes, or until bubbling and golden brown. Let cool for 1 to 2 minutes before slicing into bread sticks. Serve hot with marinara sauce or hummus or your favorite toppings.

** (I personally cut the bread sticks before placing on the stone as I wanted the edges to crunch up a bit. If you do this step, be careful as the bread sticks will become very long and stretched out and wonky so use a spatula to keep them from becoming jump ropes. (Hmmm see how I know this??) ;-)  And I didn’t want all that much cheese so I just sprinkled the Parmesan when they came out of the oven. I will do them properly next time. Dip and enjoy and check out Tessa’s site.

Bon Appétit.

Advertisements