Soft Breadsticks

I found a recipe to try for breadsticks from an old church cookbook that are both egg free as well as yeast free (for those of us too lazy to buy yeast or just too afraid of the little buggers and just lie with the first reason). They were tasty and a big hit alongside a bowl of baked potato soup so I must post them now!

Soft Breadsticks

1 - 1/2 cups flour (sometimes more if really gooey and hard to work with)
2 tsp sugar
1 - 1/2 tsp baking powder
1/2 tsp salt
2/3 milk
3 TBSP butter or margarine, melted

Combine flour, sugar, baking powder and salt in a bowl. Add milk slowly and stir to form a soft dough. On a floured surface (a cutting board or counter top) knead the dough gently 3-4 times.

Prepare a 9x13 baking dish by pouring in the 3 TBSP melted butter. Place the dough in the middle of the dish and press it into a rectangle shape (NOT to the edges of the dish, mind you) a little less than 1/2 inch thick or so. (This is where I wish I was a good photographer and took pictures of my work in the kitchen like PW does. Anyone want that job? I can only pay you in food though. And now back to the recipe!) Brush some of the excess butter that you'll see on the sides over the top of the dough. Cut into breadsticks however you like with a pizza cutter and sprinkle with cheese such as Parmesan (a little more, more, MORE! You can't go wrong with more cheese).

Bake at 400 degrees for 10-15 minutes or until golden brown (keep an eye on them). These are best served warm on the side of a creamy soup or spaghetti. (Warning: the amount made was easily scarfed up by two adults and one toddler-sized Goober who ate like an adult tonight. Double the recipe if necessary. You have been warned.