I love bread sticks with soups. I mean, what is better on a cold winter day then a bowl of soup and a soft, garlicky bread stick? Am I right?
I had made a big pot of soup, and sent my kids out to play in the snow. I knew at best I had an hour before they came in cold and hungry. I wanted to make some bread to go with the soup, but I did not want it to take forever. These bread sticks were the fastest, easiest bread ever, and tasted amazing to boot! I loved every bite, and so did the kids.
Let’s call these garlic bread twists, because that is what they are, and let me tell you, they go well with soup, pasta, or just on their own.
This recipe makes 20-30 garlic bread twists
40 minPrep Time
20 minCook Time
1 hrTotal Time
- 3 cups warm water
- 4 Tbs white sugar
- 2 Tbs yeast
- 1 tsp butter flavoring (optional)
- 6.5 cups flour
- 1 tsp salt
- Garlic salt
- 1/2 cup butter (melted)
- Start with warm water, and add yeast and sugar to it. Be sure the water is not too hot or it will kill your yeast.
- Let it sit about 5 minutes. (Watch for yeast to foam)
- Add in butter flavoring if you are using it, don't worry, it is good without it too.
- Then using a mixer, or by hand, stir in the flour and salt. I used a kitchen aid, and a bread hook, and it worked well.
- Once well mixed, let it sit, covered for about 10 minutes.
- While waiting for dough to rise a little (during the 10 minutes), melt your butter in the microwave.
- Roll out dough into a rectangle
- Brush with butter, and sprinkle on garlic salt.
- Fold dough in half so that the butter mixture is in the center.
- Use a pizza cutter to cut 1 inch strips into the dough.
- Twist the strips to form garlic bread twists.
- Put bread sticks or twists on an ungreased baking sheet (should fill 2 sheets)
- Cover breadsticks and let rise for 20 minutes.
- Turn on oven and preheat to 400 while bread is rising.
- Bake at 400 for 18-20 minutes.
- Remove from oven, brush on melted butter, and sprinkle on more garlic salt
I had to include a couple more pictures because they are just that good.
Not only were these a beautiful golden brown, but they were light, fluffy, and so good. I could have filled up on these alone. Next time I might mix some parmesan cheese into the center garlic mixture.