Crazy Bread: Formatted and Commented

Ingredients:

• 5ml sugar [ 1 tsp]
  
• 10ml instant-rise yeast [2 tsp]
  
• 200ml warm water (quite warm but not hot) [almost a cup]
  
• 500ml all-purpose flour [ 2 cups]
• 5ml salt [1 tsp]
• Butter
• Grated parmesan
  

Procedure:

1. Sugar, water & ½ of the flour into a bowl; add yeast; stir (do not add the salt yet; this is a new step to help it rise more)
   
• Wait 5 minutes
  
2. Add the salt, the rest of the flour & mix with a big spoon, until it won't mix any more
• Wait 5 minutes
  
3. Knead it (by hand) until it makes a ball of dough. (somewhat strechy in texture, no flour gobs, a tad bit sticky) (I recommend very very little stickyness; it should no leave peaks from your hand prints)
   
• let it sit for five more minutes (or more)
  
4. Roll it out into somewhat of a square, approx 0.75cm [½ inch] thick.
   
1. cut it in half, and
   
2. then into strips about 2-2.5 cm wide [1 inch].
   
5. Place the strips on a baking sheet (one with edges so they didn't fall off)
   
6. Bake at 350F (175C) for 10 minutes (until lightly colored)
   
7. Take them out, and
   
• butter them
• lightly sprinkle with grated parmesean cheese
8. Put them back in for 5 minutes until the cheese melts (and for more color)

Notes:

1. Don't put in the salt when first mixing with yeast; it slows the yeast action
   
2. For lighter sticks (more rise) give them a lot more time rising when you do the yeast/flour/water mixture; maybe 30 minutes. (added this note after some more thought)
3. For lighter sticks (more rise) give them a little more time rising after the kneading (up to an hour should be fine)
4. Regular shapes are industrial; go for creativity. But they should be similar in size & thinness to help them to bake evenly
5. This is very similar to pizza-dough.
6. Use real butter; not margarine - for flavour
   
7. Instead of butter and cheese try butter and sugar (delish). Here in Spain we would use virgin olive oil and garlic.
   

¡ Done !