- 1 1/2 cups Warm Water, 105 to 110°F
- 2 teaspoons Active Dry Yeast
- 4 cups All-Purpose Flour
- 1 teaspoon Salt
- 2 tablespoons Olive Oil
- 16 thin slices Bacon
- Sprinkle the yeast over the warm water. Let stand for 5 minutes. In the bowl of a stand mixer fitted with a dough hook, add the flour and salt. Add the yeast mixture to the flour mixture.
- Mix on low speed to combine then increase speed and knead for 10 minutes. If the dough is too dry, add a tablespoon of water at a time until the dough is smooth and not very sticky. If the dough is too moist, add more flour 1 tablespoon at a time.
- Coat a large mixing bowl lightly with oil. Place the dough in the bowl and turn to coat the dough. Cover the bowl tightly with plastic wrap and let rise in a warm, draft free place for 1 1/2 hours or until the dough has doubled in size. Unwrap the bowl, and punch down the dough. Then cover it once again and allow to rise for 1 hour longer.
- Preheat oven to 400°F. Place a metal cooling rack on a baking sheet. Repeat with another rack and baking sheet. Set aside.
- Punch down the dough. On a lightly floured work surface form your dough into a rectangle. Cut the dough into 16 lengthwise strips.
- Working with one piece of dough, wrap a slice of bacon around the dough in a spiral. Place breadstick on the wire rack. Repeat with remaining dough and bacon.
- Bake in preheated oven for 30 minutes, or until bacon is crispy and dough is golden.
Source: Food Babbles
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