Well, with the help of Pete-zza and the net, here's my first attempt at Pizza Hut Breadsticks:
Flour (100%):
Water (55.555%):
IDY (.8882%):
Salt (.875%):
Vegetable (Soybean) Oil (4.27199%):
Sugar (1.875%):
Dry Non-Fat Milk (2.35155%):
Total (165.81674%):
| 200.88 g | 7.09 oz | 0.44 lbs
111.6 g | 3.94 oz | 0.25 lbs
1.78 g | 0.06 oz | 0 lbs | 0.59 tsp | 0.2 tbsp
1.76 g | 0.06 oz | 0 lbs | 0.31 tsp | 0.1 tbsp
8.58 g | 0.3 oz | 0.02 lbs | 1.89 tsp | 0.63 tbsp
3.77 g | 0.13 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
4.72 g | 0.17 oz | 0.01 lbs | 3.29 tsp | 1.1 tbsp
333.09 g | 11.75 oz | 0.73 lbs | TF = 0.1450537
|
The above formula is what we came up with for a "Pizza Hut" dough for a 9x9 pan.
I started by adding the water, dry milk(Great Value brand-could not find Carnation when I bought it)and salt into mixer. Then I added the dry ingredients and added the oil after a few minutes. Then I put 2 TBSP of vegtable oil in my 9x9 pan and placed the dough in. I covered it and set in my ovenfor about 1 1/2 hrs. Then it went into the fridge for another 1 1/2. Then I uncovered and put on counter for another 1 1/2 hrs, pre-heated the oven to 500 with my stone inside. After about an hour of pre-heating, I placed the pan on my stone for about 10 minutes.
After removing from the oven, I brushed regular olive oil on it, sprinkled the topping on and cut.
The topping was:
3 TBSP of Parmesean
1 tsp garlic powder
1 1/2 tsp oregano
They actually came out very similar to Pizza Huts breadsticks. I think I would only make minor changes in the future probably bumping up the TF up a bit. As everyone knows, I'm not a big PH fan so I don't know how many more attempts at these I will do but I thought others might like the recipe. Let me know what you think.
