Bakesquick Bread Sticks & Fruit Tarts
This is a great multi-purpose low carb dough. Easy to make and the dough keeps in the fridge for up to 4 days. May be made and frozen for up to 2 months. Simply bring to room temperature and roll or press it out for pizzas crusts, bread sticks, turnovers, Danish and the fruit tart type recipe shown. See notation for a softer version of the same dough. Enjoy.
- 1 Package single packet fast-rising yeast (1/4 oz size 2-1/4 tsp*)
- 2 cups Carb Counters™ Bakesquick™ - 1LB
- 1/2 cup Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
- 1/2 cup whey protein powder
- 2 Large or extra large eggs
- 3 tablespoons melted butter
- 1 cup very warm water
|In medium sized bowl, combine all the dry ingredients including the yeast. Stir to blend well. Add the butter, eggs and water and stir until well mixed. With your hands, form dough into a ball and knead for 2 or 3 minutes until dough is smooth. If Dough is too sticky to handle easily, add a small about of Bakesquick to it. Cover with kitchen towel and let sit for 10 minutes.|
|Roll or press dough into desired shapes. For pizza crust, roll or press dough into pan using plastic wrap. If making Danish or fruit tarts, form 1-1/2" balls, press down to 3" wide, with spoon make indentation in center and fill with 2 teaspoons low carb jam. Bake at 350° for 15 minutes for bread sticks and tarts. For pizza, top with desired toppings and bake a standard 12"size pizza at 350° for 18-20 minutes.|
Notation: For softer version of bread dough, add 1/4 cup sour cream and reduce butter to 1-1/2 Tablespoons.
For cinnamon-sweet bread sticks, mix 1 teaspoon cinnamon with 2 Tablespoons Sugar Not Spoonful™ Sugar Replacement and coat bread sticks with the mixture right after baking, while sticks are still warm.
For sesame seed bread sticks, brush sticks with beaten egg and roll in sesame seeds before baking.
Use bread sticks for "dips" in place of chips, also.
Experiment with your favorite sizes and shapes of dough, adding seeds or nuts as desired.