A no-fuss, parmesan encrusted bread-stick.
Yield: 1 jelly roll pan.
1 1/2 cup very warm water
1 Tablespoon yeast
2 Tablespoons sugar
1 teaspoon salt
Approx. 4 cups white flour, divided.
Mix together dry ingredients with 2 cups of the flour. Add very warm water and stir til mixture is smooth. Add more flour a little at a time, just until dough is soft but non-sticky. Knead 8 minutes by hand, or 3-4 minutes in bread mixer. Cover dough and let rest for 20 minutes.
Melt 1/2 cup butter.
Spread 1/4 cup butter in bottom of jelly-roll pan. Place dough into buttered pan and flatten with finger tips to make fit. Brush with remaining butter. Sprinkle lightly with garlic seasoning and moderately with parmesan cheese. Cut with pizza cutter into strips lengthwise, then in thirds - across. Let rise 20 minutes.
Bake at 350 degrees for 20 minutes or until lightly browned.
