Beginning of this year, we successfully overcame our fear of working with yeast and have been experimenting with this magic ingredient ever since! We started by baking a classic white bread, followed by homemade dinner rolls and the journey went further to kulchas, focaccia and finally
we ticked off from our list - puff pastry from scratch and successfully baked buttery flaky croissants (coming soon! :D)
Anyway, the series of successful breads lead to the experiment we did the other day and baked these cheesy garlic breadsticks at home. This is recipe is tried and tested several times and has become a family favourite now!
Perfectly baked buttery bread flavoured with garlic and topped with a generous serving of cheese - we used a mixture of mozzarella and good quality cheddar and parmesan that we had been saving for a sinful recipe like this one here.
Like all other good things, this recipe requires patience..... Read our blog post about homemade dinner rolls to know all the lessons we learned while working with yeast and what tips we want to share with you.
- The secret behind a good bread lies in how well the yeast is activated (this implies only if you are using active dry yeast and not instant yeast) For yeast to be activated, make sure that you are using luke warm water - if the water is too cold, the yeast will not react and if its too warm - it will kill the yeast. You would want to check the temperature of the water with the finger test. The water should be warm but not VERY hot. You should be able to put your finger in the water and hold for about 2-3 seconds. This step is followed by adding sugar and yeast. Here are a few pictures we took every 3 to 4 minutes of the measuring cup in which the yeast was activated.
You start by adding the sugar and yeast to the lukewarm water. Stir it up for about 2 seconds and let this sit undisturbed for 10-12 minutes. It should start rising after three minutes..... (see pictures below that were taken every three minutes)
If you can already notice after two or three minutes that the yeast has not been activated, then please start over again and do not use this for the bread.
Use the activated yeast mixture for the preparing the dough which we stretched on the baking sheet using our hands
Spread it completely and let this rise for another two hours (explained below in the recipes). Spread the garlic butter mixture, sprinkle the generous one cup of cheese and bake for about 25 minutes.
This step is followed by cutting the bread into breadsticks and then baking it further for additional 10 minutes.
Bake this further for 10 more minutes, until it looks like this:
Here is the step by step recipe for you guys:Print
Cheesy Garlic Breadsticks
- Yield: 16 medium breadsticks 1x
- Category: Appetizer
Easy homemade garlic breadsticks topped with parmesan, mozzarella and cheddar.
- 40 mls luke warm water
- 160 mls luke warm milk
- 1 tsp active dry yeast
- 1 tbsp sugar (divided)
- 1 tsp salt
- 2 1/4 cups flour
- 3 tbsp butter (melted & divided)
- 1/2 tbsp garlic (minced)
- 1/3 cup parmesan cheese (grated)
- 1/3 cup mozzarella cheese (grated)
- 1/3 cup cheddar cheese (grated)
- In a small cup, pour the lukewarm water and add 1/2 tbsp sugar and 1 tsp yeast to it. Stir it and let it stay undisturbed for 10-12 minutes. Let the yeast get activated to be used for the next step.
- In a large mixing bowl, add 2/3rd quantity of flour, lukewarm milk, remaining sugar, one tbsp of butter, salt and the activated yeast mixture and mix using a spoon until a sticky paste is formed. Mix for about 1-2 minutes. Add the remaining flour and knead the dough with your hands stretching it thoroughly. Knead the for about 6-8 minutes until everything properly comes together.
- You may have to add some extra flour - 3 to 4 tablespoons. Do not add a lot of flour as the dough should be sticky and the extra flour should just be able to bring everything together. You can also rub some melted butter on your palms to bring the dough together. Transfer the dough to a clean bowl and cover it with kitchen cloth before placing it (covered) in a warm place for 1 hour.
- After one hour, the dough would have risen. Punch down the dough to remove the bubbles formed by the yeast.
- Line a cookie sheet/ baking tray with parchment paper and brush some butter on it. Spread the dough on the sheet by pressing and stretching the dough with your hands. Flatten the dough with your hands so that the entire sheet is covered including the corners. Cover the sheet and keep it covered in a warm place for 2 hours. The dough would have doubled by now.
- Preheat the oven. Mix together the remaining 1 tbsp melted butter with garlic in a separate bowl and spread this mixture evenly over the risen dough.
- Mix together the three different cheeses except for 1 tablespoon of parmesan cheese (to be used later for sprinkling) Spread the grated cheese over the dough.
- Place the sheet in the preheated oven for 25 minutes at 170 degree celsius.
- After 25 minutes, take the sheet out of the oven and let it stand undisturbed for about 5-7 minutes. Now cut the garlic breadsticks (as shown in the post above) and sprinkle the remaining parmesan cheese and bake for another 10 minutes.
Just a tip when baking bread. You should put more than a finger in as we tend to use the finger that is most tolerant of heat. I submerse half my hand (until my knuckles) and count to 10. 2-3 sometimes just isn't enough and yeast can easily be killed. Additionally, breads left to rise for more than a few minutes tend to develop a sour taste. A quick way to get it to rise without it turning sour, is to let it rest in the pans on the oven door, with the oven temperature set to 250 degrees farenheit. It will rise very quickly. More important than allowing it to rise, is actually to work the dough until it feels light and pops right back up when poking at it. Thank you, I look forward to trying out this recipe.
(long time weekly bread maker)
Thank you Rani for this tip 🙂 Do you have a blog as well? We would love to check out some bread recipes.