Pesto Twist Breadsticks

You can always tell it is fall at

Purple Chocolat Home

because we start baking again,

especially bread.

These are a variation of our

favorite breadsticks that my

daughter brought home from her

junior high cooking class.

You know they are EASY

when they are teaching them 

at the junior high.

The biggest mistake that people make when making 

bread is making the dough too stiff.  This is a moist

dough so you might be tempted to add more flour,

but don't!  Wait until it has risen and it will be much

less sticky. 

 Look at those beautiful air bubbles in this

wonderful dough.

Roll the dough out into a rectangle and then spread

your homemade or ready made pesto on the top

and cut into strips with a pizza cutter.

We have so much fresh basil this time of

year it is fun to make homemade pesto.

The strips are then dipped in melted butter that you have

poured into the bottom of your baking pan.  

Fold the breadstick in half with the pesto coated side together.

Twist a few times and place on the buttered pan.

Or as I found after a few and after I took this picture,

it was easier to fold in half and then dip.  When I

am dipping both sides in butter I have to do it

as pictured above but since the one side is already

full of goodness, it was easier to fold first and then

dip.

These rise so quickly and are getting ready to pop in the oven.

Top with parmesan cheese and bake.

Ooh Wee - I like fresh bread almost as much as 

chocolate!

Pesto Twist Breadsticks

1 T. yeast

2 T. sugar

1 1/2 C. warm water

1 tsp. salt

3 1/2 C. flour

1/2 C. pesto

1/2 C. butter, melted

1/2 C. parmesan cheese

In your large mixing bowl mix the yeast, sugar and water and let

sit for a few minutes to foam.  Add salt and flour and using your

dough hook knead for 5 minutes.  The dough might not pull

completely away from the bowl, but don't worry, you want this soft.

Remove the dough hook and spray the dough with Pam.  Cover

the bowl with plastic wrap and let rise about one hour.

Flour your counter and turn dough out onto the floured surface.

Knead a few times incorporating a little flour if needed.

Roll the dough out into about an 15 x 10 inch rectangle.

Spread the pesto on the dough.

Cut the dough into about 12 strips.

Place the butter in the bottom of a 9x13 inch pan.

Fold the breadstick in half with the pesto sides facing and

then dip both sides in butter.  Twist several times and

place in bottom of pan.  Move completed breadsticks aside

so that you can continue dipping the remaining breadsticks.

Cover lightly and let raise for about 20-30 minutes.

Sprinkle with grated parmesan.

Bake at 400 for about 20 minutes or until golden.

(I needed a large batch this day so I made 1 1/2

the recipe and did it in a 13x18 inch bun pan.)

These were wonderful!

Click here for printable recipe.

There is always something good coming from the

oven this time of year.

Thanks for stopping by and visiting.

(I splurged and bought myself the 

MacKenzie Child's Courtly Check Cannister Set

 so I had to feature it somehow!  - Definitely a splurge - see what a bad

influence some of you bloggers are on me?!!)