French Bread/Bread Sticks/Pizza Crust

I really couldn’t tell you where I found this recipe. I only know I use it all the time. I use it for French Bread, shaped in long skinny loaves or round cottage loaves. I use it at times for pizza crust and also for bread sticks. I have shaped individual bread sticks the size of fingers, and the long skinny ones. It also makes awesome soft bread sticks. That process I will describe after the list of ingredients. A single recipe makes two long skinny loaves of bread or two medium pizza crusts.

1 pkg dry yeast or 1 T yeast

1 1/2 c lukewarm water

1 T sugar

1 1/2 tsp salt

1 T butter or olive oil

Mix well and add slowly

4 1/4 c flour (about)

Knead well and grease dough and place in
greased bowl to rise until double in bulk.
Punch down and shape as desired and let rise. Brush
with egg wash ( add oil to one beaten egg)  or thin beaten egg white
with water, brush on and sprinkle with sesame seed.
Bake at 375 for 25-30 min.

If making soft bread sticks spread olive oil generously in the bottom of a pan with sides. Roll out dough to fit pan. Let rise for an hour. Brush with more olive oil and sprinkle with seasonings, garlic, Italian, or grated Parmesan cheese.  Cut the dough in strips and bake at
375 until for about 20 min until golden. Cut apart and serve hot. If there is excess oil on the bottom brush over sticks.

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