Woot for the long Labor Day weekend!! (Though I should be Frank with you and say that every weekend for me is 4 days long.) But this weekend was 5 days long!!! I took Tuesday off so I could do fun things on Monday instead of spending it traveling.
I spent the holiday with the bf’s parents in their lovely home with the pup and sister. We went wine tasting, grilled some salmon, ate Three Twins Ice Cream, and made some delicious beer bread sticks! They were amazing and I was so sad that we ate them all…would have made a great mid-night snack.
And here it is…. lightly adapted from this recipe (and picture stolen because, of course, I forgot to take any before we ate them all.)
2 ½ cups flour
1 envelope yeast
1/2 tsp garlic salt
½ tsp fresh rosemary, minced
1 tbs sugar
3/4 cup beer (wheat beer or pale ale)
¼ cup butter, softened
1 tsp salt
3 tbs melted butter
½ tsp garlic salt
course salt (for sprinkling)
Measure flour, yeast, garlic salt, and rosemary into a bowl. Mix until combined.
Measure the beer into a glass measuring cup. Microwave on high for 20 seconds, or until warm (120-125°F).
Add the beer to the bowl and mix. Once most of the dough has been moistened, sprinkle with the salt and add softened butter. Beat until dough is smooth and elastic.
Cover and allow to sit in a warm place until doubled in size, about 45 to 60 minutes.
Preheat oven to 400°F.
Remove dough and add to a lightly floured surface. Cut into 8 equal sized pieces.
Roll each piece of dough into a 7-inch breadstick. Transfer to a parchment-lined baking sheet.
In a small bowl mix together the melted butter and garlic salt. Brush breadsticks with the butter mixture, reserving any leftover. Sprinkle with coarse salt.
Bake at 400°F for 12-15 minutes or until a light golden brown. Brush with remaining butter prior to serving.