Serving soup as a main dish is a very inexpensive way to stretch the grocery budget, although most times it doesn't get everyone in the family excited to dig in.
One way I like to make "Soup Night" a little more appealing is to serve Biscuits, Pumpkin Cornbread Muffins, Cornbread, or some sort of homemade baked good to draw them to the table. Plus, soup is usually easy to whip up and let simmer on the back of the stove while I turn my attention to bake up something.
This recipe called for bread flour, but I used all purpose flour and they seemed to turn out just fine. I mean by just fine, the family inhaled the WHOLE pan and fought over the last breadsticks.
I didn't have any parmesan cheese, but instead topped them with butter, garlic powder and kosher salt. We dipped them in marinara, and these reminded me of Olive Garden
Bread Machine Fluffy Breadsticks
recipe from Clover Lane
Makes 24 breadsticks
1 cup warm water
1/4 cup oil
3 cups of bread flour
1 tsp. salt
3 TBS brown sugar
2 1/2 tsp active dry yeast
4 tablespoons melted butter
1/2 teaspoon garlic salt
Parmesan cheese (to taste)
Pizza sauce for dipping
Combine the water, oil, flour, salt, brown sugar and yeast in the order recommended by your manufacturer and set it to the "Dough" cycle. Once the dough cycle is finished, (mine took 90 minutes) roll the dough onto a 10 x 12 lightly buttered cookie sheet. Using a pizza cutter, cut the bread sticks into 24 pieces.
Let rise for about an hour.
Bake at 375 for 10-15 minutes.
When breadsticks come out of oven, drizzle melted butter and garlic salt on top. Sprinkle with Parmesan cheese to taste and serve with pizza sauce for dipping. Most of the pieces will pull apart easily.