How To Make Easy Semolina Breadsticks Recipes

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BREADSTICKS



Breadsticks image

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

¼ cup white sugar, divided
1 (.25 ounce) package active dry yeast
1 cup warm water, divided
2 ¼ cups all-purpose flour, or more if needed
3 tablespoons vegetable oil
1 egg
½ teaspoon salt
½ cup butter, melted
½ teaspoon garlic salt
¼ cup Parmesan cheese

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

SEMOLINA BREAD



Semolina Bread image

This Semolina Bread Recipe produces an artisan loaf with a crisp crust and light, chewy crumb. It is best baked in a Dutch oven, but the recipe is very flexible and adaptable.

Provided by Eileen Gray

Categories     Sourdough Recipes

Time 4h5m

Number Of Ingredients 6

1 1/2 cups (12 oz, 360 ml) warm water
1 packet (2 ¼ teaspoons, 7g) dry yeast
2 1/4 cups (11.25 oz, 315g) unbleached all purpose flour
1 cup (6.5 oz, 182g) semolina or durum flour
1 1/2 teaspoons table salt
2 tablespoons each semolina and all purpose flour, combined

Steps:

  • In a large mixing bowl or in the bowl of a stand mixer, combine the water, yeast and 2 cups of the all purpose flour. Mix with the paddle on low speed until it forms a thick batter. Cover the bowl and set aside for 30 minutes.
  • If using a stand mixer, switch to the dough hook. Add the salt and the semolina flour and mix until the dough begins to form a ball around the hook. Add the remaining 1/4 cup of all purpose flour. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper. Knead the dough for 5 minutes until it is smooth and elastic.
  • Place the dough into a lightly oiled bowl, turn once to coat the dough. Cover the bowl and set it aside at room temperature for 1 - 1 1/2 hours or until doubled in size. At this point you can cover the bowl tightly, refrigerate overnight and finish shaping and baking in the morning or continue to bake the same day.
  • Use the semolina/all purpose mix to dust a proofing basket or wooden peel. Turn the dough out onto a lightly floured surface. Knead 4-5 times, then use your cupped hands to form the dough into a smooth ball and place the dough, smooth side down, into the proofing basket. If you don't have a proofing basket place the dough directly onto a sheet of parchment paper or on the wooden peel.
  • Cover the dough and leave in a warm place until it's almost doubled in size and it springs back slowly when poked, about 1 hour depending on the room temperature and dough temperature. Meanwhile, preheat the oven to 425°F. Place a Dutch oven with a lid into the oven to preheat.
  • If the loaf is in a proofing basket, place a sheet of parchment over the dough and gently flip it over. Use a single edge razor or very sharp knife to cut a 1/4" deep X or square across the top of the loaf. Remove the preheated pan from the oven and remove the lid. Use the parchment to lift the loaf into the Dutch oven. If you don't have a Dutch oven, slide the parchment paper onto a baking sheet or onto a preheated pizza stone.
  • Replace the lid on the pot and slide it into the oven. Bake for 20 minutes. Remove the lid from the Dutch oven. The loaf should be well risen and just beginning to brown.
  • Continue baking another 20 minutes until the loaf is nicely browned and beginning to crisp. Remove the pan from the oven. Use the parchment to lift the loaf out of the pan. Use the parchment to place the loaf directly onto the rack in the oven. Bake another 5-10 minutes until the loaf is deeply browned and very crisp. Total baking time is about 40-50 minutes. If you are baking directly on a pizza stone or sheet pan the baking time may be closer to 30 minutes.
  • Cool completely on a wire rack before slicing.

Nutrition Facts : Calories 874 calories, Carbohydrate 179 grams carbohydrates, Fat 4 grams fat, Protein 27 grams protein, ServingSize 2

SEMOLINA BREAD RECIPE



Semolina Bread Recipe image

Sometimes it is nice to have a different kind bread, and that is where semolina bread is a great alternative.

Provided by Chef Tariq

Categories     Bread

Time 3h

Number Of Ingredients 6

1¾ cups Semolina Flour
¾ + ½ cup All Purpose Flour
1½ tsp Yeast
1 tsp Salt
2 tsp Pomegranate Molasses
1⅓ cup Warm Water

Steps:

  • Whisk together the semolina flour, ¾ cups all purpose flour, yeast and salt.
  • Make a well in the middle of the dry ingredients and add the molasses and water. Mix with your hands until a dough forms. (It should be a bit sticky, add a bit of all purpose flour if necessary to be able to work the dough).
  • Place dough in a bowl and cover with plastic wrap. Set aside for about 30 minutes to an hour until the dough doubles in size.
  • Add the remaining ½ cup of all purpose flour and knead into the dough. Knead for about ten minutes and then shape the loaf and place on a baking tray lined with parchment paper.
  • Cover with a damp cloth and allow the loaf to proof for an hour.
  • Preheat the oven to 425ºF (220ºC).
  • Uncover the loaf and cut three slits into the top of the loaf. Place in the oven and bake for 20 minutes.
  • Lower oven temperature to 375ºF (190ºC) and continue to bake for another 15 minutes.
  • The loaf will be done when golden brown and when it sounds hollow when knocked on the bottom.
  • Remove and cool on a cooling rack.

Nutrition Facts : Calories 1451 kcal, Carbohydrate 296 g, Protein 49 g, Fat 4 g, SaturatedFat 1 g, Sodium 2352 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving

SEMOLINA AND SESAME GRISSINI (BREADSTICKS)



Semolina and Sesame Grissini (Breadsticks) image

Grissini are thin, crispy Italian breadsticks, "like an extra serving of the best part of bread; the brown, crunchy, sesame-coated crust in concentrated form." This recipe is from Gina DePalma, the pastry chef at Mario Batali's _Babbo_ in NYC.

Provided by DrGaellon

Categories     Yeast Breads

Time 3h20m

Yield 24-30 breadsticks, 12 serving(s)

Number Of Ingredients 9

1/4 cup warm water
1 teaspoon active dry yeast
1 pinch granulated sugar
1 1/4 cups semolina flour
1 cup unbleached all-purpose flour
1 teaspoon kosher salt, plus more for baking
1 cup sesame seeds, divided
6 1/2 ounces warm water (3/4 c plus 1 tbsp)
2 tablespoons extra virgin olive oil, plus more for baking

Steps:

  • Place 1/4 cup warm water in a small bowl with the yeast and a pinch of sugar. Stir to dissolve and let stand to proof, 5-7 minutes. If it is not foamy by then, the yeast is dead; get new yeast and start again.
  • Place semolina and all-purpose flours in work bowl of a stand mixer with the dough hook attachment. Add the salt, and 2 tbsp of sesame seeds. Mix briefly to combine.
  • Make a well in the pile of flour and add the proofed yeast, the remaining water, and the olive oil. Start the mixer on low speed until everything comes together and starts to get smooth, about 2 minutes. Increase to medium and knead another 2-3 minutes, until it begins to look velvety and pulls away from the sides of the bowl.
  • Turn dough out onto a lightly floured board and knead by hand until smooth and elastic (about 30 turns, about 1 minute). Grease a clean mixing bowl with olive oil and place the dough into it, turning the dough over to coat both sides.
  • Cover with plastic wrap and set in a warm, dark spot until it triples in volume, about 2 1/2 hours. (Alternatively, place dough in an oiled, airtight plastic container at least twice the size of the dough mass and refrigerate overnight. Bring to room temperature before proceeding).
  • Preheat oven to 400°F Coat 2 baking sheets each with 1 1/2 to 2 tbsp olive oil.
  • Turn dough out onto a lightly floured board. Cut dough in 6 equal pieces. Cover the unused pieces with a damp kitchen towel.
  • Cut each piece into 4 or 5 equal pieces, each about the size of a medium walnut (3/4 to 1 ounce each). Using both hands, roll each piece against the board until it forms a 12 to 14 inch rope. Do not flour the board; the stickiness helps the dough stretch out.
  • Place the rope on the baking sheet, rolling it to coat with oil. Spaced 1/2 inch apart, each sheet should hold 10 to 12 breadsticks.
  • When all the breadsticks are made, coat with sesame seeds: pour the seeds into a long narrow pile, as long as the bread sticks and twice as wide. Starting with the first breadstick (which will be most relaxed and easiest to work with), roll each breadstick in the sesame seeds, coating well, then return it to the sheet pan. Sprinkle each with a bit of kosher salt and let rest 10 minutes.
  • Bake 14-20 minutes. Halfway through, turn each sheet pan 180° in the oven, and swap racks, to ensure even browning. They are done when they are an even light golden brown (the ends may be a little darker). Cool completely on the baking sheets. Store in an airtight container up to 2 weeks.

COPYCAT GARLIC BUTTER BREADSTICKS RECIPE BY TASTY



Copycat Garlic Butter Breadsticks Recipe by Tasty image

Here's what you need: water, sugar, butter, active dry yeast, all-purpose flour, salt, butter, garlic salt

Provided by Matthew Johnson

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 8

1 cup water, warm (105°F/40°C)
2 tablespoons sugar
¼ cup butter, melted
1 teaspoon active dry yeast
3 cups all-purpose flour
1 ½ teaspoons salt, optional
2 tablespoons butter, melted
½ teaspoon garlic salt

Steps:

  • Add the warm water to a large bowl with the melted butter, sugar and yeast. Stir to help the yeast dissolve and let the mixture sit for 5 minutes, or until it becomes foamy on top.
  • Add in the flour and salt (optional) to the yeast mixture. Use a mixing spoon to incorporate the wet and dry ingredients until it comes together into a sticky ball.
  • Cover the dough with a towel and place in a warm part of your kitchen. Let rise for 1½ hours, or until it doubles in size.
  • Remove the risen dough from the bowl and knead on the counter with extra flour until the dough becomes smooth on the surface and no longer sticky.
  • Preheat the oven to 400°F/200°C.
  • With a rolling pin, flatten the dough until it's about a 7x12 inch (18x30 cm) rectangle, and slice into 12 strips. If you don't have a rolling pin, you can cut the dough into 12 portions and roll each into 7 inch (18 cm) logs with your hands.
  • Place the dough on parchment paper-lined baking sheets with cooking spray.
  • Brush melted butter and sprinkle garlic salt on the dough.
  • Bake the breadsticks for 15 minutes or until golden brown.
  • When the breadsticks come out of the oven, serve immediately, or cool and store in the freezer for up to 6 months to eat at a later date.
  • Enjoy!

Nutrition Facts : Calories 186 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram

EASY ITALIAN BREADSTICKS



Easy Italian Breadsticks image

Two great reasons to make these crisp and chewy breadsticks for your family? They're simple and delicious! The recipe has been in my family for more than 40 years.-Pamela Hawkins, Gaston, Oregon

Provided by Taste of Home

Time 30m

Yield about 2 dozen.

Number Of Ingredients 9

2-1/4 cups all-purpose flour
3-1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon dried basil
1 cup 2% milk
1/3 cup butter, melted
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic salt

Steps:

  • In a small bowl, combine the first five ingredients. Gradually add milk, tossing with a fork until dough forms a ball. Turn onto a lightly floured surface; knead 8-10 times., Roll dough into a 14x10-in. rectangle. Cut in half lengthwise; cut each half widthwise into 1-in. strips. Place butter in a shallow bowl. Dip each strip into butter; twist two to three times., Place 1 in. apart on greased baking sheets. Sprinkle with cheese and garlic salt. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts :

BASIC SEMOLINA!



Basic Semolina! image

My Mum always makes this for me when im sick and it always makes me feel better.. especially with canned fruit, yum!

Provided by rozeiscool

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

600 ml milk
4 tablespoons semolina
1 1/2 tablespoons sugar
1 teaspoon vanilla essence

Steps:

  • Mix the semolina with a sufficient amount of milk until it makes a paste.
  • Boil the rest of the milk in a pot.
  • Add semolina paste, vanilla essence and sugar.
  • Stir until thickens, you can eat it while its still hot or when its cold, it still tastes good! (I love it with canned fruit!).

Nutrition Facts : Calories 152.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.5, Sodium 71.9, Carbohydrate 19.3, Fiber 0.4, Sugar 4.8, Protein 6.1

SEEDED SEMOLINA AND RICE FLOUR BREADSTICKS



Seeded Semolina and Rice Flour Breadsticks image

This breadstick has a particularly satisfying crunch. I used a combination of sesame, poppy and sunflower seeds, along with a teaspoon of nigella seeds for flavor.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h30m

Yield Two dozen breadsticks

Number Of Ingredients 10

2 teaspoons active dry yeast
1 1/2 cup lukewarm water
1 teaspoon honey, agave nectar, malt extract or rice syrup
1/4 cup extra virgin olive oil
2 cups fine hard wheat durum semolina flour
1 1/4 cups rice flour
About 1/4 cup whole-wheat flour or unbleached all-purpose flour
1 1/2 teaspoons salt
1 egg white, beaten
1/2 to 3/4 cup mixed seeds, like sesame, sunflower, poppy, fennel and nigella more as desired

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 semolina, rice flour and salt, and 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-by-4-inch rectangle. Make sure there is enough flour or oil underneath the dough so 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 of the interior space. 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 you as if you were making a rope until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. As you shape each breadstick, brush it with beaten egg white and roll it in the seed mixture (1 to 1 1/2 teaspoons of seeds per breadstick). 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 107, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 103 milligrams, Sugar 0 grams

BEST EVER BREADSTICKS



Best Ever Breadsticks image

Present these delicious breadsticks alongside an Italian favorite like lasagna or spaghetti. They're an attractive and edible addition to the table setting! -Carol Wolfer, Lebanon, Oregon

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

3 to 3-1/4 cups all-purpose flour
1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
1 teaspoon salt
3/4 cup whole milk
1/4 cup plus 1 tablespoon water, divided
1 tablespoon butter
1 large egg white
Coarse salt

Steps:

  • Combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk, 1/4 cup water and butter to 120°-130°. Add to dry ingredients; beat on medium speed just until moistened. Stir in enough remaining flour to form a stiff dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch down dough. Pinch off golf ball-sized pieces. On a lightly floured surface, shape each into a 6-in. rope. Place on greased baking sheets 1 in. apart. Cover and let rise for 15 minutes., Preheat oven to 400°. Beat egg white and remaining water; brush over breadsticks. Sprinkle with coarse salt. Bake until golden, about 10 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 108mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

SESAME BREADSTICKS



Sesame Breadsticks image

A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results in great texture: they're chewy where the strips overlap and crisp where they don't.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     New Year's Eve     Cocktail Party     Bread     Sesame     Hors D'Oeuvre     Bake     Entertaining     Party

Yield 8 servings

Number Of Ingredients 8

1/2 cup warm water (105-115°F)
1 tsp active dry yeast
1 tsp sugar
2 tsp olive oil
1 1/4 tsp salt
1 to 1 1/3 cups all-purpose flour
3 Tbsp white sesame seeds (not toasted)
3 Tbsp black sesame seeds (not toasted; see Cooks' Note, below)

Steps:

  • Stir together water, yeast, and sugar in a medium bowl, and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Add oil, salt, and 1 cup flour and stir until a dough forms (it should be soft but not sticky), adding more flour a little at a time, if necessary.
  • Turn out dough onto a lightly floured surface and knead until smooth and elastic, adding just enough flour to surface to keep dough from sticking, 8 to 10 minutes. Transfer dough to a lightly oiled bowl and turn to coat. Cover tightly with plastic wrap and let dough rise in a warm, draft-free place until doubled, about 1 hour.
  • Preheat oven to 400°F with racks in upper and lower thirds. Oil 2 large baking sheets.
  • Punch down dough, then roll out on a lightly floured surface with a lightly floured rolling pin into a 13-inch square. Lightly brush dough with water and sprinkle with sesame seeds, pressing to help them adhere. Cut dough into very thin strips (about 1/4-inch wide) with a pizza wheel or sharp knife.
  • Divide strips between baking sheets, scattering them loosely in a free-form pattern (strips may overlap). Bake, switching position of sheets halfway through, until crisp and golden-brown in spots, 10 to 15 minutes (if breadsticks begin to get too dark in spots, cover area with foil.) Transfer to racks to cool, about 10 minutes.
  • Do Ahead
  • Breadsticks can be made up to 1 week ahead and kept in an airtight container at room temperature. Reheat if desired before serving.

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FLUFFY BREADSTICKS AND SO EASY TO MAKE - DEVOUR DINNER
2020-05-16 In a large bowl place warm water, sugar, oil, salt and yeast. Gently stir and set aside for 10-12 minutes to allow yeast to proof. In a large stand mixer with dough hooks add 2 cups …
From devourdinner.com


EASY GARLIC BUTTER BREADSTICKS - DAMN DELICIOUS
2015-02-14 Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together butter, garlic, oregano, thyme and parsley; set aside. …
From damndelicious.net


RACHEL RODDY’S RECIPES FOR EASY SUMMER PASTA
8 hours ago In a frying pan on a low heat, fry the garlic and chilli in the oil for a couple of minutes. Raise the heat, add the tomatoes and cook for 10 minutes, pressing them down with …
From theguardian.com


EASY HOMEMADE BREADSTICKS - I HEART EATING
2021-03-01 Instructions. In the bowl of a stand mixer (or in a large bowl), stir together the warm water, yeast, and sugar. Let stand for 5-10 minutes or until foamy. Mix in flour and salt. The …
From ihearteating.com


5 QUICK AND HEALTHY SEMOLINA DESSERT RECIPES - DANFE
2021-11-25 Set the oven to 180°C/160°C. Mix the butter, yogurt, and sugar with a metal spoon in a mixing bowl. Combine the semolina and baking powder in a separate large bowl. …
From danfefoods.com


HOMEMADE BREADSTICKS RECIPE | 1-HOUR | MEL'S KITCHEN CAFE
2021-11-16 Shaping the Breadsticks. To shape the breadsticks, pat the dough into a rough rectangle, about 16-inches by 8-inches or so. Cut the dough into strips with a pizza cutter. …
From melskitchencafe.com


HOMEMADE BREADSTICKS RECIPE/HOW TO MAKE BREADSTICKS IN 4
Read the COMPLETE RECIPE and get your PRINTABLE RECIPE :http://merryboosters.com/homemade-breadsticks/Click here to Buy the BAKING …
From youtube.com


BREADSTICKS ( GRISSINI ) - ITALIAN RECIPE - YOUTUBE
Subscribe to yellowsaffron for more great recipes http://bit.ly/yellowsaffronsub Let's learn with Sonia how to make homemade breadsticks, one of the most p...
From youtube.com


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