- 16
Ingredients
- 3/4 cup warm water (about 110 degrees Fahrenheit)
- 1 package active dry yeast
- 4 cups all purpose flour, plus extra for the counter
- 1/3 cup wheat bran
- 2 tablespoons vital wheat gluten
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- 2 teaspoons salt
- 4 teaspoons of margarine, melted
- 1/2 teaspoon garlic salt salt
- Pinch of dried oregano[2]
Preparation
Step 1
This copycat recipe combines flour with wheat bran and vital wheat gluten to duplicate the light, but chewy, texture of the breadsticks found at the restaurant. If you don't have these on hand, you can use an additional 1/3 cup of regular flour, but the texture will not be the same as the restaurant version.
Combine the water, sugar, and yeast in a big mixing bowl and let the mixture rest for 10 minutes. When the yeast begins bubbling, add the salt.
Place the bran in a food processor, and process until it has reached the consistency of flour.
Combine the bran with the flour and gluten; mix well.
Gradually add the flour to the liquid mixture in batches, mixing well with your fingers to maintain a good consistency. Alternately, you can use a stand mixer with a paddle attachment to combine the ingredients until the dough becomes sticky.
Place the sheet in a warm spot and cover it with a towel. Let the breadsticks rest for about 45 minutes until they double in size.
Preheat the oven to 400 degrees.
As prepared, this recipe makes about 16 breadsticks. You can halve or double this recipe as needed to make enough servings.
For additional flavor, add two tablespoons of grated Parmesan to the garlic, salt, and butter mixture before brushing it over the breadsticks.