For several months now I’ve heard family and friends talk about how much they just love using their Silpat baking mat. Personally, I wasn’t convinced I needed it until I got tired of buying rolls of parchment paper and covering my baking sheets in non-stick cooking spray that often fail at actually being “non-stick”.
Then the folks at Silpat reached out to me and offered me a few of their products to try out. Being the baking loving mama I am, I started with the Roul’Pat which is designed as a non-stick countertop workstation mat. It’s much like the Silpat except the backing allows it to stay put on the counter. I used it to knead and roll Italian bread stick dough. Surprisingly, the dough didn’t stick to the mat at all. The only downside to half size Roul’Pat is the size. It’s great for small recipes and small kitchens, but I tend to get a big messy and work with larger batches. Of course this just means I have a good excuse to buy the large size mat.
Now for baking the bread I used the SILPAIN baking mat specially designed for bread. Unlike the Silpat, this mat has a more mesh-like design allowing moisture to seep below the bat and giving you a crispy bottom on your bread. With the bread sticks I was making, I also used the SILPAIN as a place for them to rise so they could go from the counter to the oven.
The bottom on the breadsticks came out a beautiful golden brown that typically comes out more on the burnt side when I’m just using a cooking spray.
In addition to the Silpain and RoulPat mats, I also find myself using the Silpat with just about everything. It was even handy for the homemade fruit leather.
- 1 cup warm water (110 – 115 degrees F)
- 3 tablespoons butter, cubed (room temperature)
- 1-1/2 teaspoons salt
- 1 cup whole wheat white flour
- 2 cups self rising white flour
- 2 tablespoons granulated sugar
- 2 teaspoons Italian seasoning blend
- ½ teaspoon garlic powder
- 2 – ¼ teaspoons bread machine yeast
- Layer the ingredients in your bread machine according to the manufacturer’s directions.
- Run the dough cycle.
- Remove dough and cut into 12 equal pieces. (I found it helpful to cut the dough in half, then half again and then 3 parts per section)
- Roll each ball of dough into a 10 inch rope and place on a non-stick baking sheet.
- Cover and allow the breadsticks to rise for 30 minutes in a warm place.
- Preheat oven to 350 degrees F while the breadsticks are rising.
- Bake for 10 – 15 minutes until golden brown.
- Serve plain or brush with melted butter and sprinkle with garlic salt.
Want to try the Silpat product line for yourself? You can visit www.silpat.com online to learn more about the Silpat, Silpain and RoulPat products, as well as how to care for them. While Silpat does not have an online store to buy directly from you can visit their shop page to learn where the products are sold, including popular stores like Macy’s and Bed, Bath & Beyond.
I love these products so much that I’ve partnered with Silpat to offer one lucky reader a prize pack that includes (1) Silpat Half Size, (1) Silpain Half Size and (1) Roul’Pat Full Size. Just use the entry form below to win!
I was provided with the products featured. Opinions expressed are based on my own personal experiences.