Crunchy Breadsticks Recipe Recipes Recipe For Chicken

BREADSTICKS

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.

CRUNCHY BREADSTICKS

Steps:

• In a food processor, combine the flour, baking powder, salt and shortening; cover and process until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Transfer to a floured surface. Roll dough into a 10x8-in. rectangle. Cut into sixteen 10x1/2-in. strips. Twist each strip 4 times and place on baking sheets. Brush with oil. Combine coarse salt and thyme; sprinkle over breadsticks. , Bake at 350° until golden brown and crisp, 18-20 minutes. Cool on a wire rack.

GRISSINI BREADSTICKS- CRUNCHY ITALIAN BREADSTICKS

Steps:

• In a large bowl, sprinkle yeast over warm water whisking until dissolved. Let stand 5-10 minutes until foam appears in the center. Now stir in the olive oil -- it won't incorporate but that's okay. Add the honey.
• Whisk together the flours, salt ( instant yeast if you're using it instead of the active dry.)
• Add the dry ingredients to the wet. You can use the stand mixer with the dough hook or you can knead by hand. If kneading by hand you may need to use an additional 2 Tablespoons of flour.
• Continue kneading for 10 minutes - the dough should be smooth. Let the dough rest for 5 minutes.
• Shape and stretch the dough into a 14" x 4" rectangle by pressing dough down with one hand and pulling the end with the other hand. Press and stretch from the other end. Make sure the dough stays at a width of 4". Repeat the process until the dough is 14" in length.
• Brush the dough with olive oil and let it rest on your work surface. Cover the top and sides with plastic wrap. Let the dough proof for 1 hour at room temperature. The dough will be puffy and a finger will leave an imprint when you press into it.
• Preheat oven to 450 F.
• Remove plastic wrap from dough; brush with olive oil again.
• Cut dough into 4 equal parts. Work with one quarter dough at a time, covering remaining dough with plastic wrap.
• Sprinkle with topping of choice -- we chose Italian Seasoning. Make sure the topping covers completely to the edges. Lightly press the topping into the dough.
• Cut the quarter piece into 6 strips.
• Stretch and roll out the dough into 14-16" strips. The dough is very pliable and easy to work with.
• When you reach the proper length twist the strips. You twist the dough by simultaneously rolling one hand forward and one had back.
• Place the strips on a large baking sheet lined with parchment paper.
• Bake 10-12 minutes until light brown. For even browning turn the sticks at 6 minutes.
• Cut and roll the next quarter of dough while these bake.

BREADSTICKS (GRISSINI) RECIPE

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

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.

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.

CRUNCHY PARMESAN-HERB BREADSTICKS

Steps:

• In a medium mixing bow stir together 3/4 cup of the flour, the 1/3 cup Parmesan cheese, the yeast, and Italian seasoning. Add the 3/4 cup warm water and the oil to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, sir in as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until double in size (45 to 60 minutes).
• Punch dough down. Turn out onto a lightly floured surface. Divide into 4 portions. Divide each portion into 6 pieces. Cover; let rest for 10 minutes. Grease baking sheets. To shape breadsticks, roll each piece into an 8-inch-long rope. Place ropes 2 inches apart on prepared baking sheets. Cover; let rise in a warm place until nearly double in size (about 30 minutes).
• Stir together egg white and the 1 tablespoon water; brush on breadsticks. Sprinkle with additional Parmesan cheese. Bake in a 375 F oven for 10 minutes. Reduce oven temperature to 300°F Bake for 20 to 25 minutes more or until golden and crisp. Transfer to wire racks; cool completely.