PARMESAN-HERB BREADSTICKS
Wonderfully fluffy breadsticks that go great with any Italian dish!
Provided by christina fightmaster
Categories Bread Yeast Bread Recipes
Time 50m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line baking pans with parchment paper.
- Dissolve yeast and honey in warm water in the bowl of a stand mixer. Let sit until creamy, about 10 minutes.
- Stir flour, Parmesan cheese, olive oil, 1 teaspoon Italian seasoning, and salt into the yeast mixture. Beat until smooth and the dough pulls away from the sides of the bowl. Let rest, about 5 minutes.
- Turn dough onto a lightly floured surface and pinch off about 3 tablespoons. Roll into a log shape. Place on the prepared baking sheet. Repeat with remaining dough.
- Bake in the preheated oven until just golden brown, 13 to 15 minutes.
- While breadsticks are baking, mix butter, garlic salt, and remaining Italian seasoning together.
- Brush butter mixture onto the breadsticks and continue to bake until golden brown, about 3 minutes more.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 15.3 g, Cholesterol 9.3 mg, Fat 5.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 2.5 g, Sodium 319.2 mg, Sugar 0.5 g
HONEY WHEAT BREADSTICKS
Not only are these breadsticks delicious, but they come together very easily. Whole wheat flour and a little honey help give them a wholesome taste and keep them on the healthy side. -Ted Van Schoick, Jersey Shore, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 16 breadsticks.
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Divide into 16 portions; shape each into a ball. Roll each into an 8-in. rope. Place 2 in. apart on greased baking sheets., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 131 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 25g carbohydrate, Fiber 2g fiber), Protein 4g protein.
WHOLE WHEAT BREADSTICKS
I didn't test a gluten-free breadstick. If you need one, try substituting the gluten-free flour mix by my colleague Melissa Clark for the wheat flour in this week's recipes. These grainy breadsticks can be irresistible, but that's all right -- they're much healthier than the restaurant variety.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h30m
Yield Two dozen breadsticks
Number Of Ingredients 7
Steps:
- Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
- Combine the whole-wheat flour, 1 cup of the unbleached all-purpose flour and the salt. Add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktop. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
- Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by4-inch rectangle. Make sure there is enough flour or oil underneath the dough that it doesn't stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1 1/2 hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
- Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. One at a time, cut each piece crosswise into six equal pieces. Roll each piece between the board and your hands, as if you were making it into a rope, until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. Place 1 inch apart on the baking sheets until you've filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
- Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned (they will be darker on the bottom). Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 81 milligrams, Sugar 0 grams
CRUNCHY HERBED WHOLE WHEAT BREADSTICKS
Steps:
- In a small bowl, add Lukewarm water, yeast and sugar.
- Give it a quick mix and keep it aside.
- The yeast mixture will take around 10 minutes to bloom.
- In a bowl of your stand mixer with hook attachment or a wide bowl add in the Flours, Bloomed yeast mixture and give it a quick mix.
- Now add the salt, sesame seeds, dry herbs (crush it slightly between your hands) and mix again.
- Now slowly add the milk and knead the dough.
- Do not add all the milk at one go, as different flours have different absorption capacity. Add it slowly.
- Once you get the dough all combined , knead the dough for 2-3 minutes in a stand mixer or 5-6 minutes with hand.
- Try to form a rough ball shape. Add oil slowly to the dough.
- Once you are able to make an elastic dough, let the dough rest until it doubles in size. (Around 1-1.5 hours)
- Once the dough is double in size, knead it for a min.
- Divide the dough into 2 equal size portions.
- Roll each dough into a large rectangle.
- Cut into 1-1.5 cm strips and roll each strip.
- Place this in a prepared baking sheet. Keep some space in between as they will rise during baking.
- Preheat the oven to 200 Deg C / 390 Deg F.
- Lightly brush the breadsticks with milk. (This is optional, but it gives a nice golden colour)
- Bake the breadsticks for 20-30 minutes in a preheated oven until golden brown. (I like to turn the breadsticks in between so that they are golden overall, this is an optional step.)
- Once done let them cool completely on the baking tray itself. Once cooled, store it in an airtight container.
CRUNCHY BREADSTICKS
These thin, crisp breadsticks created in our Test Kitchen add a bit of elegance to a holiday dinner. Each bite is perfectly seasoned with thyme and coarse salt.
Provided by Taste of Home
Time 40m
Yield 16 breadsticks.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 78 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
HERB BREADCRUMBS
Use to make the Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream from Chris and Idie Hastings's "Hot and Hot Fish Club Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes about 6 1/2 cups
Number Of Ingredients 9
Steps:
- Place bread in the bowl of a food processor and pulse until breadcrumbs are formed. Transfer crumbs to a large bowl along with thyme, parsley, chives, lemon zest, garlic, salt, and pepper; mix until well combined. Drizzle butter over crumbs and toss evenly to coat. Use immediately or store in an airtight container, refrigerated, for up to one week.
HERBED SOFT BREADSTICKS
Be prepared to refill the basket when you put out these irresistibly chewy breadsticks, recommends Laneta Culp from Cazenovia, Wisconsin. "They were very popular at the bakery I once worked for."
Provided by Taste of Home
Time 40m
Yield 32 breadsticks.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, egg, oil, sugar, salt, oregano, marjoram, thyme, garlic powder and 3 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 12-in. rectangle. Cut into 6-in. x 1-in. strips. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Brush with egg; sprinkle with herb seasoning. Bake at 400° for 9-12 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 181 calories, Fat 2g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 317mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
CRUNCHY HERBED CHICKEN BREASTS
This Italian dish is out of this world. I'm always getting requests to make it for family and friends. -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, mix the first 9 ingredients. Place flour and eggs in separate shallow bowls. Dip both sides of chicken in the flour, eggs, then crumb mixture, patting to help coating adhere., Place on a greased baking sheet. Spritz tops with cooking spray. Bake at 375° for 25-30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 244 calories, Fat 8g fat (3g saturated fat), Cholesterol 139mg cholesterol, Sodium 333mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
BREAD MACHINE HERB AND CRUNCH WHEAT BREAD
Fragrant with basil and thyme, this yummy loaf makes a hearty sandwich bread!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 12
Number Of Ingredients 11
Steps:
- Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
- Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 5 mg, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 360 mg
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