Guest Chef Abigail: Quick and Easy Bread Sticks

Mmmmm...feeling hungry yet? I made these Quick and Easy Breadsticks for lunch today and they turned out so pretty that I couldn't resist taking a few pictures to share. A couple months ago I discovered this recipe and it's quickly become one of my most favorites.

It's very quick and easy, takes only a few staple ingredients, is very versatile, and is super tasty. My younger brother Daniel dubbed them as "probably one of the best things you've ever made" -- and that's really high praise coming from a little brother. ;-)

Okay, okay, you've talked me into it... go here for the recipe: Quick and Easy Breadsticks! In the additional notes of the recipe, you will find instructions for making garlic breadsticks (shown above), as well as cinnamon sticks (shown below)!

Quick and Easy Bread Sticks (cinnamon variation)

I usually make one batch of garlic breadsticks and one of cinnamon - saves time to make two at once. The garlic ones are pretty much gone by the end of the meal, and we save the leftover cinnamon sticks for snacks or breakfast. Very tasty. :-D

These are perfect served with corn chowder...that was my menu for today and it sure was yummy. :-D

Note from Tammy: Abigail lives on a family-owned and operated 160-acre organic farm. For high-quality organic grains, be sure to visit PaulsGrains.com! Abigail, thanks so much for "guest blogging" for me! Those garlic sticks look so yummy! I can't wait to make them! :)

Bio:

Abigail Paul, 26, enjoys serving her Savior and praising Him for His blessings to her. She also likes graphic design, desktop publishing, editing, HTML, writing, music, reading, scrapbooking, tatting, history, photography, and taveling. Since 1995, Abigail has published a magazine called Hidden Wisdom, which is full of encouragement to Christian families. She is also known as "Ed." (short for "editress") and is "Auntie Abby" to a number of little ones. :D

printer friendly version

Yum

Submitted by Anonymous on Wed, 2007-02-21 20:47.

These are SO yummy. Even my crew can polish off a whole pan in one sitting (hubby and boys under ages 3 and 1). We like both the garlic and the cinnamon varieties. We tried to up the level of butter for an experiment and found it to be too greasy. The excess actually had to be poured off. Stick with Abigail's recipe :-)

Katie Miller

Thanks for that tip about

Submitted by asourceofjoy on Tue, 2007-02-27 17:36.

Thanks for that tip about the butter, Katie! I cut it in half from the original recipe because I like to be frugal about using butter and substitute oil when possible. And it worked so well with just half a stick that I never tried using the whole amount. :-)

Oh YUM, the words "garlic"

Submitted by ruthieroo on Thu, 2007-02-22 01:59.

Oh YUM, the words "garlic" "breadsticks" and "buttery" are pretty much guaranteed to make me want to try a recipe. Sounds good, Abigail!!

Ruth

Fantastic!

Submitted by mama2fourofem on Thu, 2007-02-22 08:03.

I'm sold! I made the cinnamon sticks for breakfast this morning. My kids are in there as I type pigging out! They love 'em! Thanks for sharing these. This recipe is a keeper...easy and just a little something different for breakfast. I'll try the garlic ones soon!

Looks good!

Submitted by Lilyofthevalley on Thu, 2007-02-22 21:34.

Just printed the recipe and hope to try tomorrow. :) ~Tanya

One question...

Submitted by Anonymous on Fri, 2007-02-23 16:41.

I noticed in the pictures that you used a metal pan, does it make a differnce if you use glass? I know when I make "white" bread I always use metal and when I have used glass it does not brown as well. Has anyone made these in a glass pan?
Thanks!
Sue

Glass Pan

Submitted by simplbrandy on Sat, 2007-02-24 17:58.

I have a glass pan that came from my Grandma Lois. It's a glass pan from Pyrex. I don't have a problem with my bread not browning. I do grease mine with some kind of fat before I put my bread in. Oh, I just love homemade bread!

Sure, a glass pan works

Submitted by asourceofjoy on Tue, 2007-02-27 17:34.

Sure, a glass pan works fine, too -- I haven't noticed any difference between it and the metal pan. Usually when I make two batches at once, I use one metal pan and one glass. Whatever is handiest for you should be fine. :-)

~Abigail

The Cinnamon Variety are GREAT

Submitted by Joshua on Wed, 2007-02-28 00:57.

I really, really liked the cinnamon stick version. They were quite a treat and my coworkers enjoyed them as well. Thanks for the recipe Abigail!

I agree!

Submitted by Tammy on Fri, 2007-03-02 16:28.

I loved the garlic version (because I love garlic!!) but the cinnamon ones were yummy, too! I actually tossed them in some cinnamon sugar when they came out of the oven. :D

The first time I made these, I used a metal pan, which was fairly thin, and I burned the butter. :| So I had to start over. The second time, I used a glass dish and I thought it was a lot easier (less risk of burning the butter with a thicker dish) and they still turned out GREAT!! :)

One thing I did differently,

Submitted by CarolB on Mon, 2007-04-16 13:55.

One thing I did differently, I cut the dough into slices before putting it in the hot butter. Much easier and safer.

Carol, that sounds like a

Submitted by Tammy on Wed, 2007-04-18 16:30.

Carol, that sounds like a very good suggestion! Actually, if you go to the actual recipe page (while you're logged in), you can leave a review and mention that in your review, if you'd like! :)

I've done this before!

Submitted by Kathleen B. on Thu, 2007-05-10 19:04.

When I worked at Panago (a popular pizza place where I live), the staff would often make breadsticks the same way. We'd take a ball of pizza dough and toss it, then spread on a little olive oil and salt, and bake it like the regular pizzas. We cut it the same way as in the recipe, but we dipped it in jalapeno ranch dip afterwards. Very tasty. I'm going to try this sometime!
Kathleen