3 1/3 C bread flour
1 C, 2 Tbsp warm water (105-115º F)
2 Tbsp granulated sugar
1/2 stick unsalted butter, softened
1 1/2 tsp salt
1 1/4 tsp active dry yeast
2 Tbsp unsalted butter, melted
2/3 tsp garlic salt
Italian seasoning, optional
(When ready to bake, preheat oven to 400 F degrees. Read recipe for reason for delay)
In a small bowl, combine yeast and warm water. Set aside 5 minutes. Should be foamy on
In a mixing bowl, mix together flour, sugar, and salt. Add softened butter.
Once yeast is dissolved and foamy, pour into flour mixer and beat with a dough hook for
7 minutes on medium speed. Dough should be elastic and smooth.
Transfer dough to a lightly oiled bowl and cover with plastic wrap. Place in a warm, draft-free
place until doubled in size. 1-1 1/2 hours (delay #1).
Divide dough into 12 equal pieces. Roll each piece into a 6-7-inch log. Place logs on
parchment-lined baking sheets. Cover and let rise until doubled again in size. 1 hour (delay #2).
Bake for 12-13 minutes, or until golden brown.
Remove bread sticks from oven and immediately brush with butter and season with garlic salt
(and Italian seasoning, if desired).