Easy Bread Sticks

Easy breadsticks recipe marissabaker.wordpress.com
bread sticks fresh from the oven

Summer weather has returned with the promise of a week’s worth of 90 degree temperatures, so I’m not baking much of anything this week. Thankfully, I took pictures last week when I made these wonderful garlic-covered bread sticks. The original recipe is from Readable Eatables’ Olive Garden Breadsticks. Her’s are so good that the only thing I’ve changed is melting more butter to brush over the top — three tablespoons just never seems like enough.

The best thing about this recipe is it consistently turns out well and there is no kneading — you don’t even take the dough out of the mixing bowl until it’s time to form the bread sticks. They taste great with pasta and salads, and I’m looking forward to serving them with soups this winter.

Easy Bread Sticks

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Easy breadsticks recipe marissabaker.wordpress.com
This is what it will look like when there’s enough flour in the dough


1 ½ cups warm water

2 Tablespoon sugar

1 Tablespoon yeast

1 Tablespoon salt

2 Tablespoon butter, softened

4-5 Cups flour (I usually use 1 cup whole wheat, then about 2½-3 cups white)


5 Tablespoon butter melted

sea salt

1 teaspoon garlic powder

For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.

Easy breadsticks recipe marissabaker.wordpress.com
They’ll cook just fine if you crowd them a little to fit all the bread sticks on one pan

Let the dough rest in the bowl until doubled in size, about 1 hour, and then roll it out. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 1-2 large cookie sheets with cooking spray, and lay the bread sticks out leaving an inch or two between each one.

Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size. Alternately, they can rest on the counter until doubled in size. Once risen, brush them with the 2 Tablespoons of melted butter and sprinkle them with salt.

Preheat the oven to 400 degrees and bake bread sticks for 12-14 minutes or until golden brown. While they are baking, combine the rest of the melted butter with 1 tsp garlic powder. When the bread sticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture. Serve warm.

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Zucchini Bread

zucchini bread This recipe comes from an old cookbook of my mother’s. It’s been used so much that the front and back covers are missing and the page for zucchini bread is so stained it’s getting hard to read. I’m not sure if it’s because of the original recipe or just the slight adjustment’s we’ve made, but I’ve never seen or tasted zucchini bread quite like this. It’s dark and moist and has a really nice texture.

I made these loaves to take for after-church snacks, but we accidentally left the plate at home. It’s not going to be too much of a hardship to eat them all by ourselves though, and it does freeze pretty well if we need to pop some of it in the freezer.

Zucchini Bread

3 eggs

2 cups brown sugar

1 cup oil

2 tsp. vanilla

2 ½ cups flour (I use 1 cup whole wheat, 1 ½  cup all-purpose)

2 tsp. baking soda

½ tsp. baking powder

¼ tsp salt

3 tsp. cinnamon

2 cups grated, raw zucchini, no seeds (frozen or fresh works equally well)

1 cup chopped walnuts

Zucchini Bread

Beat or whisk the first four ingredients in a medium bowl. Add dry ingredients and mix with a silicon spatula or wooden spoon. Mix in nuts and zucchini.

Pour batter into 2 greased loaf pans. Bake at 350°F for 50-60 minutes or until toothpick inserted near the center comes out clean.

Potato Soup and Bread

Chunky Potato Soup
Chunky Potato Soup with my unimpressive bread

I tried something new for dinner last night. I’d been feeling like potato soup and a nice crusty bread for days, and finally decided to make it. I couldn’t find a potato soup recipe I really liked, so I combined elements from this recipe and this recipe. I must be getting better at doing this, because it was such a hit I’m not going to have to do any more tweaking.

For the bread, I started with this Rosemary Olive Oil Bread recipe. But since I had no rosemary (and the texture reminds me of pine needles) I altered the recipe a little. Unfortunately, it didn’t turn out quite like I hoped. I thought it was a complete failure, but the rest of my family said they liked it. Or, more specifically, my brother told me “Maybe I like it ’cause it tastes like flour and I like eating flour.” Needless to say, I’ll be doing more work on that recipe.

Speaking of working on bread recipes, I’m going to start experimenting with gluten-free, egg-free breads leavened with baking soda. I like a cooking challenge, so this is going to be interesting.

Chunky Potato Soup

chunky potato soup
The finished soup is nice and creamy without being too thick

3 cups/ 4 potatoes, peeled and cubed

1 small carrot, chopped

2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon onion powder

3 tablespoons all-purpose flour

2 cups milk

½ cup sour cream

1 tablespoon minced fresh parsley

1 tablespoon chopped chives

½ cup shredded cheese

In a large saucepan, combine the potatoes, carrot, broth, and dried seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.

Add 1-3/4 cups milk. Combine flour with remaining milk; stir to form a smooth paste. Add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes or until thickened and bubbly. Add a small amount of hot liquid to sour cream; stir to mix. Gradually add to soup, stirring constantly; heat through but do not boil. Add fresh herbs. Remove from the heat; stir in cheese until melted.

Unleavened Banana Bread

snow covered yard
View out the back door this morning

Following a meaningful Passover service last night, I’m devoting the daylight (and snow covered!) portion of this day to writing, and baking for Night to Be Much Remembered. My family will be getting together with friends to share a meal and remember the deliverance God accomplished in Exodus 12:40-42.

One part of Passover and the accompanying seven-week festival of unleavened bread that I look forward to each year is baking. For tonight, I’m making a New York cheesecake with unleavened crust, and my unleavened banana bread. This banana bread has become my family’s favorite recipe for this time of year. Some even prefer it to the light and fluffy version.

We received this recipe in an e-mail several years ago and I bake many loaves over the course of the seven days of unleavened bread. Since my brother has gotten older, we’ve discovered a ratio of 1 loaf to 1 teenage boy every 1-2 days must be maintained throughout the entire week.


Unleavened Banana Bread


  • ingredients for unleavened banana bread1 cup brown sugar
  • 1/2 cup oil
  • 2 eggs, well beaten
  • 1 teaspoon vanilla
  • 3 large bananas, mashed
  • 2 cups white whole wheat flour (or 1-1/2 cups whole wheat flour and 1/2 cup all-purpose flour)
  • 1/4 teaspoon salt
  • 1/4 cup chopped nuts


Cream sugar and oil. Add vanilla, bananas, and eggs. Beat with electric mixer until smooth.

Sift flour(s) and salt together. Add to creamed mixture, with nuts. Stir.

Pour into a well greased loaf pan.* Bake for 45-60 minutes at 350 degrees, or until the top is slightly rounded and a nice golden brown.Unleavened Banana Bread by marissabaker.wordpress.com

*The original recipe calls for using a single loaf pan, and that does work pretty well. It can be a challenge, though, to get the bread to cook all the way through without burning the edges. I now cook it in 3 mini loaf pans for 30-40 minutes, which eliminates the soggy middle while keeping the edges from burning.