Venetto's has all kinds of Italian
recipes for you to try. .
1 package active dry yeast
1 t. sugar
1 1/4 C. warm water (110 to 115°F.), divided
1/4 C. olive oil
3 1/2 C. flour
1 t. salt
Dissolve the yeast with the sugar in 1/4 cup of the water and set aside until
In a large mixing bowl, combine the remaining 3/4 cup warm water, the olive oil
and yeast mixture. Stir in the flour, 1 cup at a time, and salt mixing until the
dough begins to come together in a ball.
Place the dough onto a floured board and knead it until it's smooth, elastic and
no longer sticky, about 5 minutes. Place the dough in an oiled bowl, cover it
with plastic wrap and set it aside in a warm place until it has doubled in size,
about 1 hour. It is then ready to use.
For hand-rolled bread sticks: Divide the dough into fourths and roll out each
piece on a floured board into a rectangle 1/3 inch thick. Cut each rectangle
into 2-inch squares; roll each square with your palms into pencil-thin sticks
about 10 to 12 inches long. Carefully transfer each stick to a greased 15 x 10
inch baking sheet or jellyroll pan, placing the strips 1/2 inch apart. Repeat
until all the dough is used. Brush with olive oil or melted butter and sprinkle
with kosher salt.
Bake the bread sticks at 350°F. until golden brown, 15 to 20 minutes.
Note: You can also add some minced garlic to the butter or olive oil before
brushing the breadsticks.