Assemble the ingredients in your bread pan in the order recommended by the manufacturer. Set the machine to the dough cycle and turn it on. Check to make sure all the ingredients have been incorporated. Scrape them down into the pan if necessary. Allow the machine to do its work.
To make the dough by hand:
In a large mixing bowl, combine the water and yeast. Stir to combine and allow to proof for five minutes. Stir in the olive oil, flour, salt, garlic powder, and basil.. Turn the dough out onto a lightly floured surface and knead until a smooth dough forms, about 3 minutes. Place the dough in a greased bowl and allow to rise until doubled in bulk, about 1 hour.
To make the dough in a stand mixer:
Combine the warm water and yeast in the mixer bowl and allow to sit for five minutes. The mixture will get foamy. Add the olive oil, flour, salt, garlic powder, and basil. Using the dough hook, knead until a smooth dough ball forms. Place the dough in a greased bowl and allow to rise until doubled in bulk, about 1 hour.
To form the breadsticks:
Preheat the oven to 450 °. Line a baking sheet with parchment or a silpat baking mat.
Remove the dough from the bowl and place on a lightly floured surface. Divide the dough into 16 portions. Roll each portion into a long snake and place on the prepared baking sheet.
Bake for 10 - 15 minutes or until golden brown. Remove from the oven and cool on a rack.
In a small bowl, combine the butter and garlic. Brush this over the breadsticks and sprinkle with chopped parsley. Serve immediately.
Notes
To freeze: freeze unbuttered bread sticks, tightly wrapped, for up to a month in the freezer. Warm in a hot oven and brush with melted garlic butter.Promptly store leftovers in an airtight container in the refrigerator, for up to 2 days.Nutritional values are approximate and based on 1 breadstick.