Perhaps I was mistaken, but I wasn't quite prepared for the mess that canning would create in my kitchen. After that I figured, what the heck, let's just go nuts. So, here's the latest mess, breadsticks.
After seeing the gooey mess on my hands, my daughter had to join in.
Here's the recipe, adapted from an old college ward cookbook:
2.5 c. warm water
3 T. yeast
4 T. sugar
3 t. salt
3 c. white flour
3 c. wheat flour
1 cube butter
plus additional flour for kneading
Preheat oven to 350 degrees. Melt cube of butter in a 9x13 pan. Soften yeast in water with sugar. Let stand 2-3 minutes. Stir in salt and flour. Stir in all the flour, then turn out onto floured counter and knead for about 5 minutes. *WARNING* Dough will be sticky. You may want to grease your hands up a bit. If you add too much flour, the breadsticks will be too tough. Sticky is good. Divide bread into about 12 sections. Roll into a "snake", twist, and place in buttered pan. Repeat until all dough used up. If desired, sprinkle bread with garlic powder and parmesean cheese. Bake 25-30 minutes until tops are lightly browned.
Sorry, I forgot to take finished product photos, we tore into them too quickly! Make a batch with your kids, they will love it.