However, I must have gotten too much milk in my recipe because they were quite gooey when I put them in the pan. None-the-less, they baked up nicely and had great flavor. We'll try them again, hopefully they'll be less sticky to work with.
Soft Bread Sticks - Modified from Jill
1 C flour (white)
1/4 C whole wheat flour
2 tsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 - 2/3 C milk (as needed)
1-3 T butter, as desired
Heat oven to 450. Melt butter in a 9x13 pan in the warming oven.
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Meanwhile, in a bowl, combine flours, sugar, baking powder and salt. Measure milk in a measuring cup, and slowly pour in a bit and stir to combine.
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Make sure to add only milk a little bit at a time so the dough does not become too moist. I'm sure I added too much... so add slowly and keep dough a bit dry (you'll want the dough dry enough to roll out!).
See... mine is way too moist. I added extra flour to help... but it was still really moist.
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Roll out dough (or in my case, pat out dough with lots of flour) to a rectangle that's 1/2 inch thick.
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Then, slice the dough into breadsticks. (about 12 breadsticks -- I cut mine in half again)
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Pop the breadsticks into the melted butter and flip to coat (okay, mine were so flimsy that I couldn't actually flip... so I cooked them for about 10 minutes and then flipped them over in the butter).
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Bake at 450 for about 15 minutes, or until breadsticks are lightly browned.
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Mine didn't look very pretty, but they sure tasted great!
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They would likely be really good with some herbs mixed into the dough, or some garlic salt sprinkled on the top!!
