Cheesy Breadsticks with Nacho Sauce

Everyone in my house is a cheese lover.  I can get them to eat just about anything just by adding cheese.  So, it is no surprise that my cheesy breadsticks with nacho cheese dipping sauce are a bit hit.  I mean really, who can resist homemade cheesy breadsticks that are golden on the outside and soft inside dipped in warm, gooey nacho cheese sauce?  Certainly not my crew!  While it does take a little time, they are both very easy to make and well worth the effort.

Cheesy Breadsticks

1 C lukewarm water
1 egg
1/3 C sugar
3/4 teaspoon salt
3 1/3 C flour (I use bread flour.  Wheat breadsticks can be made by using 2 C bread flour and 1 1/3 C wheat flour.)
3 teaspoons dry yeast (I use quick rise.)
2 Tablespoons butter (Use baking butter, not a spread.)

Add ins:
garlic powder
shredded cheddar cheese (or whatever you prefer)

Combine all ingredients, except add ins, in a large mixing bowl in the order listed.  Stir with a wooden spoon until a dough starts to form.  

Knead the dough for approximately 6 minutes.  (Skip the gym today, this is a great arm workout.)  

Warm your oven slightly...really...just leave the oven on for a couple of minutes.  Your not baking the bread yet, just letting it rise.  If the walls of the oven are too hot to touch, it's too hot.  Put the bowl of dough in the oven and let it rise for 1 hour.  

After that, punch down the down and sprinkle a little flour on your clean and dry counter top.  Flatten the dough out to about 6" X 8" or so.  It doesn't have to be exact or even pretty; you're just creating a larger surface area on which to add your garlic and cheese.  Sprinkle the garlic powder all over the dough to taste.  I like a lot of garlic flavor, but I've never measured how much I add.  Next, sprinkle your shredded cheese over the dough.  Again, I've never measured how much I add, but it's approximately 2 good handfuls.  Roll the dough up jelly roll style and kneading the dough until the cheese and garlic are distributed evenly through out the dough.  

Now you are ready to divide the dough into 16 equal(ish) pieces.  Roll each piece out like a rope until it about 8"-10" long.  Kids love to help with the rolling.  Place each rope on a greased cookie sheet; just touching.  

Slightly warm your oven again for the second rise.  This time they will rise for 30 minutes.  (Now is a good time to start your cheese sauce.)  

After the 30 minutes, take the dough out of the oven while you preheat the oven to 375º.  Bake your breaksticks for 12-14 minutes, until golden brown.








Nacho Sauce

3 Tablespoons butter (Use baking butter, not a spread.)
3 Tablespoons flour (Either bread flour or all purpose flour are fine.)
2 C milk (I use 2%, but you can use whatever you have.)
1 C shredded cheddar cheese

Add ins:
garlic powder
onion powder
chili powder
ground cumin
Rotel juice

Combine the butter and flour in a small sauce pan over low heat to form a simple roux.  (A roux is a mixture of a fat, such as butter, and flour used in cooking to thicken soups, sauces, and the like.)

Slowly, as in a dribble at time, add in the milk, stirring continuously.  After all the milk is stirred in, raise the heat slightly and continue to stir until the sauce starts to thicken.  This will take about 5-10 minutes.  You now have a white sauce which can be used as a base for any number of sauces.  

Reduce the heat back to low and stir in your add ins.  I don't measure them, just add what you think you might like, stir, taste, and revise.  Just remember, a little cumin goes a long way.  Oh, and by the way, Rotel is a brand of canned diced tomatoes that have diced green chilies in it.  We use this regularly, and the juice adds a nice little kick to the sauce.  Stir the sauce until your spices are distributed evenly through out the sauce.  Finally, add in your shredded cheese.  

Stir until melted.  Serve warm.

Pair them with a dinner salad and make it a meal!  What are your favorite cheesy indulgences?








Karissa