Scared of yeast bread recipes? Try this foolproof recipe and you’ll be impressed how easy it is to make delicious homemade breads.
Have you encountered a recipe that gave you the biggest shock of your baker life?
I did. It’s a yeast bread recipe.
My first yeast bread was a total disaster. After using 5 cups of flour, half stick of butter, spoonfuls of sugar and a cup of my favorite milk, no glorious bread was ever formed. Everything was a sloppy mess. The proofed mixture (I don’t even wanna call it a dough) morphed into a slimy and smelly blob. You know the ones you see on alien cartoons or this Pokémon. And no matter how much flour I add and how many times I knead, it’s still very sticky.
And another worst thing I realized was that the yeast that I bought from my favorite baking supply store was a rip-off!
Just recently at the local supermarket, I was surprised when I saw a very cheap yeast while looking for a pack of sprinkles. I never thought yeast are that inexpensive. It’s almost quarter the price of the one I bought!
Maybe it’s telling me that it’s time to face my fears (or overcome my trauma).
So last week I tried four different recipes to test the cheap yeast and guess what? It worked! *Tumbling*
Apologies if my breadsticks looked like snakes racing against each other
I’m gonna share with you my happiness, erm, I mean the recipe that stood out. The recipe is Taste and Tell’s Divine Breadsticks which was also adapted from Mel’s Kitchen Cafe. It was very easy to make and the breadsticks are soft and delicious! We love to pair it with this pasta.
They are also versatile. You can use any spices you like and play with the flavor. In this recipe I used garlic and Parmesan cheese. Gosh they’re so good! You can smell the aroma of garlic and cheese across the kitchen. I’ve never been so excited about homemade breads before. I made this thrice already!
Because of this, I can say I am now confident to try more yeast bread recipes. Maybe I should try to make a pizza dough soon and revamp my pizza cupcakes!
If you have a yeast bread trauma or a first timer in bread making, this recipe is perfect! Be sure to read the Notes in the recipe box below.
- Please visit the links below the recipe box for full list of ingredients
- garlic, finely chopped
- parsley, finely chopped
- Parmesan cheese, grated
- Combine water, yeast, sugar, flour (set aside 1/4 to 1/3 cup) and salt in a bowl. Using a stand or handheld mixer fitted with a bread hook attachment, mix and knead for 2 to 3 minutes or until it starts to pull away from the sides of the bowl. You can do this by using a wooden spoon or a handle of sturdy spatula and it will take about 5 to 6 minutes. Do not over-knead. The dough should be less sticky/tacky and should be pulling on the hook. If not, add more flour 1 tablespoon at a time. Test it by pulling the hook, if the dough stretches out, it's good. Let the dough rest for 10 minutes.
- Preheat oven to 375F degrees. Line baking sheet with foil or parchment paper. Brush generously with melted butter.
- Use the remaining 1/4 to 1/3 cup of flour in this step. Dust your working surface with flour. Turn the dough onto the floured surface and dust the top with more flour. Knead and form into a ball. It should very less sticky but soft and already workable this time.
- Roll the dough about ¼-inch thick then cut into strips with a pizza cutter, pastry cutter or knife. Twist slighty if desired. Place them ½-inch apart on the prepared baking sheet. Brush with butter (I just rolled mine on the buttered baking sheet) then sprinkle with chopped garlic, Parmesan cheese and chopped parsley. Cover with plastic wrap and let rise for 30 minutes (I left mine on the counter uncovered since the kitchen is very warm that time).
- Remove the plastic wrap and bake for 15-20 minutes, or until golden brown. Mine took 12 minutes. I prefer the ones with pale or less brown in color, they are way softer (and doesn't become chewy) than the browned ones. Transfer on a serving plate. Serve while warm.
- I suggest not to use all flour in step 1. The first time I made this bread, I dumped all the amount of flour called in for in the recipe. When I had to roll out the dough, it was still sticky and unmanageable so I was forced to add more flour and probably over-knead it. I think the flour I used totalled to 4 to 4 1/4 cups. The bread ended up tough and chewy.
- Temperature and humidity are some factors that can affect on how much flour you need to add. Use your best judgment on when to stop kneading and adding flour by checking the dough's look, feel and texture.
Here’s a very good read from Mel’s Kitchen Cafe about working with yeast.
These breadsticks go well with my favorite pasta dish: