Comments on: Breaking (virtual) bread together

By: Joni M

Joni M — Tue, 26 May 2009 13:33:26 +0000

I made these the other day and couldn’t decide if I wanted them crispy or soft, so after I cut them, I put half on another sheet and baked them for 5 minutes longer and the other half for 10 more minutes. So after they all cooled of course I had to have one of each…yummy–and at this point I liked them both equally! But then because I was taking them on our weekend adventure, I put the soft ones in one zipped bag and the crunchy ones in another and away we went. I was so surprised when we got to our destination the next day to find that they ALL were soft again even though they were completely cooled before I bagged them. We ended up putting them all back in the toaster oven and got them the way we wanted them. So all this being said–they do change overnight if you seal them up in a plastic bag, so if you want the crunchy version, be prepared to freshen them up again. These were really good as I used both the pizza seasoning and the pizza dough flavor, and I’ll be making them again soon to share!

Joni - try storing the crisp ones in a paper bag rather than plastic - or re-crisp, as you discovered. Re-crisping is always best, as they get right back to their original state… PJH

By: Bina

Bina — Mon, 25 May 2009 10:00:52 +0000

I always thought you were not supposed to cut bread till it was completely cooled as it would make it gummy. Is that a problem with this recipe? I’m dying to try it with some dips.

This one you can cut, Bina, as it’s going back into the oven, rather like a biscotti. And yes, it makes great dipping bread - PJH

By: Angelina

Angelina — Sun, 24 May 2009 21:48:35 +0000

HI PJ,
I made these today and they were great!!! I love them even better without the second rise (saves time, :)). I left some on the counter and they were crunchy like breadsticks. Yum Yum. Thanks for the recipe!!!

By: Jennifer

Jennifer — Thu, 21 May 2009 15:17:49 +0000

Could you make these with the white whole wheat flour? I have a hard time eating white flour now! White whole wheat should work well here. Just increase the liquid slightly -by 1 or 2 tablespoons, probably. That’s my favorite flour now, too. Mary @ KAF

By: Teresa

Teresa — Thu, 21 May 2009 00:13:32 +0000

I couldn’t wait until today and made these last night. I have a metal pizza cutter and thought I’d give it a try. Turns out it made the baked bread easier to cut. They came apart quite easily with a little help with scissors.

They smell so good while baking and taste terrific. I used the combination of herbs and Parmesan cheese in the dough and on top. We had to make an effort not to eat the whole thing! Yum!

By: Kathleen Y

Kathleen Y — Wed, 20 May 2009 20:03:37 +0000

I made these this afternoon. I was concerned because the sticky dough didn’t seem to rise a great deal but once in the oven, they puffed up nicely. Next time I’ll drizzle a little more olive oil over the top and sprinkle kosher salt over the top. They go great with that afternoon drink!

Ah, here’s to trusting the process. I’m glad you shared your concern over the sticky dough and the eventual victory, as well as the upcoming changes you will make. Enjoy! Irene at KAF

By: Joseph

Joseph — Wed, 20 May 2009 12:08:56 +0000

Wow, I am thinking about having these for breakfast!
Though in all actuality I will definitely bake these Friday night for company!

By: Bridget

Bridget — Wed, 20 May 2009 11:28:37 +0000

Yes, my mouth IS watering!!!! I could live on those!

By: SimplePleasure

SimplePleasure — Wed, 20 May 2009 05:40:34 +0000

these looks so heavenly. can’t wait to try these

By: Sue

Sue — Wed, 20 May 2009 03:37:14 +0000

My mouth was watering as I read this! I love breadsticks!! My husband thinks he has a corner on making them. Mostly, I let him think that, but I just might whip these up some day.