BREADSTICKS
These taste soooo close to Olive Garden® breadsticks! So delicious! Goes well with pizza, pasta, and soup!
Provided by Kandilynn
Categories Bread Yeast Bread Recipes
Time 1h35m
Yield 18
Number Of Ingredients 10
Steps:
- Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
- Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
- Grease a baking sheet.
- Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
- Bake in the preheated oven until golden brown, 10 to 12 minutes.
- Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.9 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 173 mg, Sugar 2.9 g
BREADSTICKS (GRISSINI) RECIPE
Classic crispy Italian bread sticks, great as a snack or for dipping. These are simple to make and taste just like they came from a restaurant!
Provided by Shiran
Number Of Ingredients 8
Steps:
- Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes. Cover bowl with plastic wrap and let sit for one hour at room temperature.
- Preheat oven to 375F/190C. Line two baking sheets with parchment paper.
- Divide dough into 24 pieces, each weighing about 25g. Roll each piece into a log that is roughly 25cm long (or 30cm if you like them extra thin) and ½-1 cm wide, depending on how thick you want them. Keep in mind that they will expand during baking. Place on prepared baking sheets, allowing sufficient space between each stick. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds.
- Bake for 20-25 minutes or until light golden and crisp. While the first batch is baking, cover the other baking sheet with plastic wrap until it's ready to go into the oven.
- Allow breadsticks to completely cool on a wire rack. They will keep in an airtight container for up to 5 days.
CRISPY THIN BREADSTICKS
Long and thin, these breadsticks can be dipped or eaten as is for a fun food addition to your table. Full Recipe: http://rhodesbread.com/recipes/view/1607
Provided by Rhodes Bake-N-Serv
Categories Quick Breads
Time 30m
Yield 16
Number Of Ingredients 3
Steps:
- Cut loaf lengthwise into 8 pieces. Cut each piece in half making 16 breadsticks. (Can be cut into 32 pieces for very thin breadsticks.).
- Roll and stretch each piece of dough to 15 inches in length. Place large sprayed baking sheets.
- Brush breadsticks with butter. Sprinkle with Garlic Bread Sprinkle.
- Cover with plastic wrap. Let rise for 30 minutes.
- Remove wrap and bake at 375°F 12-15 minutes or until brown and crispy.
Nutrition Facts : Calories 25.4, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 25.3
CRISP ROSEMARY BREADSTICKS
These are long, thin, hard breadsticks that we love. I usually like to put them on the table standing up in a crock just to make things interesting.
Provided by Keolani
Categories Breads
Time 1h35m
Yield 32 Breadsticks
Number Of Ingredients 9
Steps:
- In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
- Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
- Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
- Mix in about 1 cup more flour, or enough to make a soft dough.
- To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
- To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
- Turn dough out onto a generously floured board.
- Pat into a 6-inch square.
- Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
- Grease 3 large baking sheets.
- Gently rub with 2 T flour.
- With a sharp knife, cut dough lengthwise into quarters.
- Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
- Stretch one piece to about 15 inches long; place on a baking sheet.
- Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
- Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
- Cool on rack.
- If you can't cook them all at once, dough can be refrigerated.
Nutrition Facts : Calories 45.8, Fat 1.1, SaturatedFat 0.2, Sodium 73.3, Carbohydrate 7.7, Fiber 0.4, Sugar 0.2, Protein 1.1
SESAME SEED BREADSTICKS
These crispy breadsticks will keep for weeks if refrigerated. Make them with all purpose or bread flour or a mix of whole wheat and white. A KitchenAid stand mixer does all the work, or you can knead the dough by hand. The dough needs to be a little sticky to hold the seeds. If not, rub a bit of olive oil on your hands when rolling. - Jenny Jones
Time 2h
Yield one dozen
Number Of Ingredients 7
Steps:
- Line a large baking sheet with parchment paper.
- Spread sesame seeds on wax paper.
- In a mixing bowl combine flour(s), yeast, salt & sugar.
- Add oil & enough water to make a soft dough. Knead for one minute with a KitchenAid mixer or about 50 times by hand on a barely floured surface. DO NOT ADD TOO MUCH FLOUR WHEN KNEADING.
- On an unfloured surface, roll into 12 8-inch sticks & coat each stick with sesame seeds. If seeds don't stick, rub a little oil on your hands when rolling.
- Place on baking sheet & let rise in a warm place until double (45 min - 1 hour)
- Preheat oven to 325° F and bake for 25 minutes.
- Turn the breadsticks over and bake another 20-25 minutes.
- Test the fattest breadstick and if it's still soft in the middle, turn oven off and prop open the door. Let the oven cool down for about 20 minutes. Return baking sheet to the oven with the door open a few inches for up to an hour until breadsticks are totally dry throughout.
- Cool completely. Store in a sealed container.
CRISPY BREADSTICKS
Steps:
- Preheat oven to 400℉ (200℃) (205C). Lightly grease baking sheet. In a medium bowl, combine Quick Mix, cornmeal or flour, and salt. Add milk or water to form dough. Knead about 12 times, until dough is smooth. Shape into pencil-like strands ½ inch thick. Cut into 8- to 10-inch lengths. Roll in sesame or poppy seeds, if desired. Bake about 20 minutes, until brown and crisp. For extra crispness, turn off oven and leave breadsticks in oven 5 to 10 more minutes.
Nutrition Facts :
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- Remove the frozen puff pastry sheet from the package and take off the paper wrapping. Thaw the sheet of puff pastry on a piece of parchment paper, at room temperature, until it unfolds easily but is still cold. Do not leave it out at room temperature for longer than 40 minutes.
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4.8/5 Estimated Reading Time 4 mins
- I started off by proofing the yeast, so in a big bowl add the lukewarm water, sugar and yeast. Whisk well. Add 1/2 cup of the flour to the yeast mixture and whisk well. Let the yeast activate for about 10 minutes. It should bubble up and rise. Add the oil to it and mix.
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- Increase the speed to 8 and knead the dough for about 3 minutes, or until the shaggy ball has turned into a smooth ball.
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