Kitchen cheat chit

My quick guide to measures:

1 tomato = 1/2 cup diced tomato
4.2 oz puree = 1 tomato
8 oz =  1cup
1 medium onion = 1 cup diced onion


Baking guidelines:
12 cupcakes: bake at 350 F for 25 min
3 icing bags: ice up to 12 cupcakes

Bread sticks

Preparation time: 30 min
Dough raising time: about 40 min

Baking time: 20 min at 350 F
Difficulty level: easy
Source: tasteofhome.com with slight modification
Servings: makes about 20 bread sticks

Ingredients:

Bread flour: 3 cups
Dry yeast: 2 tsp
Garlic powder: 3 tsp
Sugar: 2 tblsp
Parmesan cheese (grated): 3 -4 tblsp
Dried basil: 1/2 tsp
Salt: 1.5 tsp
Evoo: 2 tblsp
Water: 4
Butter (melted): 1 tblsp (to glaze bread sticks)

Procedure:

In a mixing bowl, add bread flour, yeast, garlic powder, sugar, Parmesan cheese, basil, salt, Evoo and water. Using the dough hook attachment of a stand mixer, kneed into a dough. If you don't have stand mixer, you can kneed by hand. Add a little water if the dough is too hard. It must be of a soft consistency. Place the dough on a lightly floured surface. Divide the dough into 9 or 10 portions. Shape them each into a ball and roll each into a 9" rope. Place them on a greased baking sheet with about 1" spacing between each. Cover and let raise in a warm place for at least 40 minutes or until doubled.

Pre-heat oven to 350 F and bake for about 20 min or until the bread sticks turn golden brown. Remove to wire racks to cool. Brush warm bread sticks with butter and serve hot. Sit back and enjoy break sticks with marinara sauce or dip of your choice!