Gingerbread Bread Sticks

I just love how versatile pizza dough is, there are so many uses for it other than pizza. These Gingerbread Bread sticks with Gingerbread Icing prove it!

I’m partnering with Fleischmann’s® Yeast to show you how easy it is to use yeast in baked goods.   

I just love gingerbread,

so bringing that great gingerbread flavor to bread sticks is a perfect match for me.

And everyone who enjoyed them.

The gingerbread icing made them even more irresistible!

Just think, in a moments notice you can whip up a batch of these and they will be reading within 30 minutes.

That makes this recipe a keeper for sure!

We always have friends stop by this time of year and knowing I have an easy go to recipe to make something delicious in no time.

Having all the ingredients ready is the best way to begin.

One of the beat parts about this recipe, is how quickly it comes together.

Having a thermometer to measure the water temp is my number one recommendation when working with yeast. If the water is too hot you will kill the yeast an your recipe won’t work.

This recipe uses Fleischmann’s® RapidRise® Yeast, which can be added directly added to the dry ingredients and this recipe only has one 10 minute rise.

Once you mix everything together the dough will pull away from the sides of the bowl.

Place the dough on a lightly floured work surface

knead the dough with your palm then rotate the dough a quarter turn and repeat.

Fleischmann’s has some great videos and helpful tips, be sure to check them out.

Once the dough is kneaded (about 4 minutes) place a clean towel over the dough and let it rise 10 minutes.

After the dough rises, flatten it out into a square/rectangle shape and cut it into strips with a knife.

Gently stretch the strips as you place them on a parchment lined baking sheet.

Bake the bread sticks for 10 minutes.

Gingerbread Bread Sticks

 

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Ingredients

• 1 packet Fleischmann's Rapid Rise Yeast
• 1 1/2 teaspoons sugar
• 2/3 cup water (120°-130°)
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 2 cups flour (separated one cup each)
• 1/2 teaspoon salt
• 3 tablespoon oil

Instructions

1. Preheat oven to 425°
2. Mix one cup of flour with dry yeast, sugar, and salt in mixer bowl.
3. Add water, molasses, vanilla extract, pumpkin pie spice along with oil and mix one minute.
4. Gradually add the remaining cup of flour,
5. when the dough pulls away from the sides of the bowl, stop the mixer
6. place the dough on a lightly floured work surface and knead dough until smooth and elastic, Knead the dough and give it a quarter turn and continue that motion until pressed the dough will bounce
7. back (the kneading takes about 4 minutes)
8. Cover the dough with a clean towel and let it rest 10 minutes (this is a great time to make the icing)
9. After the 10 minute rest
10. Pat the dough into a square/rectangle and cut it into 1"x6" strips
11. Gently stretch the dough strips as you place them on a parchment lined baking sheet
12. Bake for 10 minutes
13. Remove bread sticks and allow to cool a few minutes
14. then apply icing.

Notes

*recipe adapted from Fleischmann's Regular Pizza Crust Recipe

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Gingerbread Icing

 

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Ingredients

• 1 cup powdered sugar
• 1 tablespoon water
• 1 tablespoon molasses
• 1/8 teaspoon nutmeg
• 1 tablespoon corn syrup

Instructions

1. Mix sugar, water, molasses, nutmeg and corn syrup together until smooth
2. apply icing to gingerbread bread sticks with a silicone brush

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One the bread sticks have cooled, spread the icing over them with a silicone brush.

These have such a great flavor and are easy to make and don’t forget now you’ll know how easy it is to make PIZZA too! I just versatile recipes like that, don’t you?

There’s a sense of pride in sharing something you’ve baked from scratch. With Fleischmann’s Yeast, you won’t be afraid to find your creativity in the kitchen or even get your apron a little dirty. Baking with yeast this holiday season can be as easy as pre-heating the oven.

This is a sponsored conversation written by me on behalf of ACH. The opinions and text are all mine.