HERBED BREADSTICKS
These braided breadsticks are a showy starter or side dish for your next Italian dinner. Try them alongside a cheese plate, pasta, or soup.
Provided by BHG Test Kitchen
Time 2h5m
Number Of Ingredients 11
Steps:
- In a large bowl stir together 3/4 cup of the all-purpose flour, the yeast, rosemary, and pepper. In a small saucepan heat milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts.
- Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in semolina flour. Let stand for 1 minute. Stir in as much of the remaining all-purpose flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a lightly greased large bowl, turning once to grease surface. Cover; let rise in a warm place until nearly double in size (45 to 60 minutes). (To serve today, omit Step 4 and continue as directed in Steps 5 through 7.)
- Punch dough down. Place dough in a freezer container; seal. Freeze for up to 3 weeks. Thaw dough overnight in refrigerator before using.
- Punch down dough. Turn out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Line a baking sheet with foil; grease foil. Roll one dough portion into a 10x9-inch rectangle. Cut lengthwise into 24 strips.
- For each breadstick, pinch together ends of three strips; braid the dough strips. Pinch the other ends together. Tuck under the thin, pinched ends.** Place on the prepared baking sheet. Repeat with remaining dough portion. Cover; let rise in a warm place until nearly double in size (about 30 minutes).
- Preheat oven to 350°F. In a small bowl beat together egg white and the water. Lightly brush egg white mixture on breadsticks. Bake for 15 to 20 minutes or until golden. Serve warm.
Nutrition Facts : Calories 58 kcal, Carbohydrate 10 g, Protein 2 g, Sodium 60 mg, Fat 1 g, UnsaturatedFat 0 g
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.
QUICK SOFT BREADSTICKS
Our family likes these breadsticks because they are soft and chewy. I like to make them when I am in a hurry because they rise quickly.
Provided by LoveBakedIn
Categories Yeast Breads
Time 35m
Yield 18 breadsticks
Number Of Ingredients 6
Steps:
- Make dough using your favorite method- bread machine, mixer or by hand.
- Roll out into a 10x12 inch rectangle.
- Cut into strips about 3/4 inch wide.
- Give each strip a twist and place on a greased cookie sheet.
- Let rise for at least 20 minutes or more if you have time.
- Bake at 375 for 10-15 minutes.
- Brush with butter and sprinkle with garlic salt and parmesan cheese.
SOFT ITALIAN BREADSTICKS
I use the "dough only" cycle on my bread machine to prepare these melt-in-your-mouth breadsticks that my family of five gobbles up! The soft, chewy breadsticks are irresistible when brushed with butter and sprinkled with Parmesan cheese. They're the perfect accompaniment to soups or Italian entrees. -Christy Eichelberger, Jesup, Iowa
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In bread machine pan, place the water, butter, salt, flour, sugar, Italian seasoning, garlic powder and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface; divide in half. Cut each portion into 12 pieces; roll each into a 4-in. to 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. , Bake at 350° for 15-18 minutes or until golden brown. Immediately brush with butter; sprinkle with Parmesan cheese. Serve warm.
Nutrition Facts : Calories 73 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 171mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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
BUMPY HERBED BREADSTICKS
Fragrant fresh herbs and flavor-packed sesame seed make for hearty breadsticks unlike any others you've tried.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h55m
Yield 24
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm water in large bowl. Stir in all-purpose flour, basil, tarragon, oil and salt. Stir in enough whole wheat flour to make dough easy to handle (dough will be soft).
- Turn dough onto surface lightly sprinkled with whole wheat flour. Knead about 5 minutes or until smooth and elastic. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)
- Grease 2 cookie sheets; sprinkle with cornmeal. Punch down dough. Divide into 24 equal parts. Roll and shape each part into rope, about 8 inches long, sprinkled with whole wheat flour if dough is too sticky. Place on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double.
- Heat oven to 400°F. Mix egg white and cold water; brush on breadsticks. Sprinkle with sesame seed. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheets. Serve warm or cool.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg
SOFT GARLIC PARMESAN BREADSTICKS
These are better than the ones served at pizza parlors! I usually have to make two batches, because they go so fast! I use my food processor to do the mixing.
Provided by Andi
Categories Bread Yeast Bread Recipes
Time 2h20m
Yield 10
Number Of Ingredients 13
Steps:
- Fit your food processor with a steel blade. Place the bread flour, yeast, sugar, salt, Italian seasoning, garlic, 1/4 cup grated Parmesan and softened butter in the processor; pulse to blend. Stir together hot water, milk and egg. Start the processor and slowly pour in the milk mixture into the feed tube until a ball forms around the blade. Run for 30 seconds to knead. Remove dough from processor and knead briefly by hand. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, and turn it out onto a lightly floured surface. Roll the dough into a 10x12 inch rectangle. Use a knife or pizza cutter to slice the dough lengthwise into ten strips, and then cut these strips in half. Brush tops of strips with 2 tablespoons melted butter, and sprinkle with 1/4 cup Parmesan cheese. Cover, and let rise until nearly double, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 18 to 23 minutes, or until golden brown. Turn broiler on, and brush breadsticks with remaining melted butter and Parmesan cheese. Broil just until the cheese starts to turn light brown, about 2 to 3 minutes. Serve warm.
Nutrition Facts : Calories 100 calories, Carbohydrate 2.9 g, Cholesterol 40.1 mg, Fat 8.3 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 5 g, Sodium 261.6 mg, Sugar 1.9 g
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- In a large bowl, combine your warm water, sugar, and yeast. Stir, and let sit for 5 to 10 minutes, or until foamy on top.
- Add your flour and salt to the yeast mixture. Using your hands or an electric mixer fitted with the dough hook attachment, mix everything together until it starts to come together into a rough ball of dough.
- Add in your softened butter. Knead the dough for 5 to 10 minutes, adding flour if the dough is too sticky, until the dough is smooth and elastic. Cover the dough with plastic wrap or a tea towel, and set the dough aside in a warm place for about 30 to 45 minutes, or until nearly doubled in size.Line 2 large baking sheets with parchment paper or a silicon baking mat, and set aside.
- Turn your risen dough onto a lightly floured work surface. Divide the dough into 12 equal portions. Roll each portion out into a thin log that's about 8 to 10 inches long. Transfer the log onto your prepared baking sheet, leaving about 1 inch of space between each breadstick. Repeat with the remaining dough. Cover the portioned breadsticks, and set aside in a warm place again for 30 minutes, or until almost doubled in size.Position a rack in the center of your oven, and preheat the oven to 350°F.
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