GARLIC BREAD STICKS

SERVES 16 STICKS

FOR THE DOUGH

1/4 cup warm water (about 38°C/110°F)

1 package active dry yeast (2 1/4 tsp.)

2 tbsp. sugar

1 cup soy, almond, or rice milk

3 tbsp. vegan margarine

1 tsp. sea salt

4 cups all-purpose flour

Coarse salt for sprinkling

FOR THE TOPPING

3 tbsp. vegan margarine

1/2 tsp. garlic powder

1/2 tsp. dried oregano Sea salt

NUTRITIONAL VALUES

Calories: 753kcal
Fat: 10g (1.6g S.Fat)
Carbs: 144.9g
Protein: 18.4g
Sugar: 8.6g
Sodium: 594mg

METHOD

FOR THE BREADSTICKS
Line 2 large baking sheets with parchment paper.

In a 1-cup glass measuring cup, combine warm water, yeast, and 1 tablespoon sugar. Set aside for about 10 minutes after a quick stir. The yeast will foam up, double in size, and reach the half-cup mark. Meanwhile, in a medium saucepan over medium heat, warm the non-dairy milk, margarine, salt, and remaining 1 tablespoon sugar.

Combine the yeast mixture and the butter mixture in the bowl of a stand mixer fitted with a paddle or whisk attachment. 1 minute of beating Add 2 cups of the flour and continue to beat for 1 minute. Beat in the remaining 2 cups flour for 1 minute. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes, or until soft and pliable. Cut the dough into 2 to 3 inch pieces. Roll each piece between your hands until it forms 7-inch ropes, then place it on the pan. Repeat with the remaining dough.

Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to sit for 45 minutes or until it has doubled in volume.

FOR THE TOPPING
In a small saucepan, combine all the ingredients and heat over medium heat until melted and spreadable.

Preheat the oven to 200°C/400°F. Cover and bake for 8 to 10 minutes after the bread sticks have risen. Brush the hot bread sticks with the topping, then repeat until all of the topping has been used. Serve immediately after sprinkling with coarse salt.