4 cups of All-Purpose Flour (Maida)
1 ¾ tsp. of Yeast (quick-rising or active dry)
1 tbsp. of Sugar
1 ½ tsp. Salt
1 ½ cup Water
¼ cup Olive Oil
For Topping
2 cups of Mozzarella Cheese or Cheddar Cheese (shredded)
1 cup of Parmesan Cheese (freshly grated)
2 tbsp. of Dried Parsley (finely minced or crumbled)
2 tsp. of Garlic Salt
¼ cup Olive Oil
Method
- In a medium bowl, dissolve the yeast in the warm water. In a large bowl, place all of the dry ingredients. Add the water, yeast and oil to the dry ingredients. Mix with a wooden spoon.
- Flour a flat surface. Turn the bread dough onto the floured surface and knead for about 10 minutes. Place the dough in a large bowl and cover with a light dish towel. Let it rise in a warm place (the top of the refrigerator works quite well).
- When the bread dough has risen to double of its size, punch it down.
- Spray two large cookie sheets with a non-stick spray. Place half of the dough on each cookie sheet. Use your hands to flatten and shape each ball of dough into a rectangle measuring about 10" by 14", as much as you would to a pizza crust.
For Topping
- Combine the cheeses in a small bowl. In another small bowl, combine the garlic salt and olive oil and mix well. Brush each rectangle of bread dough with the olive oil mixture. Sprinkle the cheese mixture on top and then sprinkle the dried parsley over the cheese. Let the bread rise until double in thickness, if you have the time.
- Bake at 375 degrees F. for 10-15 minutes, or until slightly brown on top. They should still be somewhat soft in the center.
- Remove the rectangles from the oven and use a pizza cutter to slice them into breadsticks approximately 10" long. These bread sticks make a wonderful accompaniment for many of our crockpot soups.
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