4 cups of All-Purpose Flour (Maida)
1 ¾ tsp. of Yeast (quick-rising or active dry)
1 tbsp. of Sugar
1 ½ tsp. Salt
1 ½ cup Water
¼ cup Olive Oil
2 cups of
1 cup of
2 tbsp. of Dried Parsley (finely minced or crumbled)
2 tsp. of Garlic Salt
¼ cup Olive Oil
- In a medium bowl, dissolve the yeast in the warm water. In a large bowl, place all of the dry ingredients. Add the water, yeast and oil to the dry ingredients. Mix with a wooden spoon.
- Flour a flat surface. Turn the bread dough onto the floured surface and knead for about 10 minutes. Place the dough in a large bowl and cover with a light dish towel. Let it rise in a warm place (the top of the refrigerator works quite well).
- When the bread dough has risen to double of its size, punch it down.
- Spray two large cookie sheets with a non-stick spray. Place half of the dough on each cookie sheet. Use your hands to flatten and shape each ball of dough into a rectangle measuring about 10" by 14", as much as you would to a pizza crust. Add topping. Skip down to the 'Directions for topping'.
- Place the liquid and dry ingredients in the bread machine, following your manufacturer's directions as to the order. Use the dough cycle. After five minutes or so of kneading, check the dough and add water or flour one tablespoon at a time, until you see a nice ball of dough that does not stick to your finger, yet holds together.
- After the dough cycle has finished, continue as above for dividing and shaping the dough on cookie sheets. Add topping and bake as below.
Note: This is for a 2-pound bread machine. If you have one with a smaller capacity, please adjust the proportions.
- Combine the cheeses in a small bowl. In another small bowl, combine the garlic salt and olive oil and mix well. Brush each rectangle of bread dough with the olive oil mixture. Sprinkle the cheese mixture on top and then sprinkle the dried parsley over the cheese. Let the bread rise until double in thickness, if you have the time.
- Bake at 375 degrees F. for 10-15 minutes, or until slightly brown on top. They should still be somewhat soft in the center.
- Remove the rectangles from the oven and use a pizza cutter to slice them into breadsticks approximately 10" long. These bread sticks make a wonderful accompaniment for many of our crockpot soups.