Monday, May 17, 2010
1 (1/4 ounce) package active dry yeast
4 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons unsalted butter, softened
2 tablespoons sugar
1 tablespoon fine salt
3 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/8-1/4 teaspoon garlic powder
1 pinch dried oregano
Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch pieces. Knead each piece slightly and shape into a 7-inch long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
Preheat the oven to 400 degrees F.
Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt.
Bake until slightly golden, about 15 minutes.
Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano.
Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
Alfredo Sauce Recipe
1 pint of heavy cream
1/4 pound of butter (one stick)
2 tablespoons cream cheese
1/2 – 3/4 cup Parmesan cheese
1 teaspoon garlic powder
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 – 20 minutes on low. You may wish to season with a little salt and pepper
Cook up some fettuccini and some chicken breast and mix together with the Alfredo Sauce.