Italian Breadsticks Recipes

SOFT ITALIAN BREADSTICKS

Steps:

• Place the sugar in a large mixing bowl, and add the warm water and yeast. Set aside for 5 minutes, or until the yeast has dissolved and looks foamy.
• Add 3 cups of bread flour, the olive oil, and the salt, and mix on low speed until a stiff dough forms. (If the dough seems sticky, add up to 3/4 cup additional flour (1/4 cup at a time), until it pulls cleanly away from the sides of the bowl.)
• Knead until dough is smooth and elastic, about 10 minutes.
• Mist the bowl with non-stick spray, place the dough inside, and cover with plastic wrap.
• Allow the dough to rise for 30 minutes.
• Divide the dough into 16 equal portions, and shape each one into a rope (about 6 inches long), placing them on a parchment-lined baking sheet.
• Mist a sheet of plastic wrap with non-stick spray, place it loosely over the unbaked breadsticks, and allow them to rise for 30 minutes.
• Preheat the oven to 350 degrees F, and lightly brush the breadsticks with egg wash.
• Bake the breadsticks for 12 to 14 minutes, or until just beginning to turn golden at the tips.
• Stir the melted butter, salt, garlic powder, and Italian seasoning together, and brush the mixture over the warm breadsticks.

SOFT ITALIAN BREADSTICKS

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.

EASY ITALIAN BREADSTICKS

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.

ITALIAN BREADSTICKS

Steps:

• Combine the flour, yeast, salt and sugar in the bowl of a food processor and pulse once or twice. Add 2 tablespoons oil and pulse a few more times. With the machine running, add 1 cup water through the feed tube. Continue to add water, a tablespoon at a time, until the mixture forms a ball. The dough should be a little rough and rather sticky.
• Put some olive oil in a bowl and transfer the dough ball to it, turning to coat well. Cover with plastic wrap and let it rise in a warm place until about double in size, about 1 hour. Knead lightly, forcing out the air, for about 3 minutes. Reshape the dough into a ball, return it to the bowl, cover and let rise in the refrigerator for several hours or up to overnight.
• Heat the oven to 400 degrees F. Lightly grease two baking sheets with olive oil and sprinkle lightly with semolina.
• Cut the dough into 3 pieces; keep the remaining 2 pieces covered while you work with the first. On a well-floured surface, roll a piece of dough out as thinly as possible into a large rectangle about 8 inches long. Use a sharp knife or pastry wheel to cut the dough into roughly 1/4-inch wide breadsticks (slightly smaller is better than slightly bigger).
• To roll thinly with a pasta machine, roll out the dough to a 1/4 inch thickness by hand. Put the dough through the machine with the rollers fixed on the largest setting, then cut the dough into breadsticks roughly 1/4 inch wide and 12 inches long. Repeat with the remaining dough.
• Once you've cut each strip, twist it, as though you were wringing out a washcloth, to create twisted rods. Transfer to the baking sheets, spaced apart, and brush with olive oil. Bake until crisp and golden, 10 to 20 minutes. Cool completely and serve. Breadsticks will keep in an airtight container for up to 1 week.

ITALIAN BREADSTICKS

Steps:

• Spray cookie sheets with the cooking spray. In a large bowl, place the yeast. In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. Pour water over yeast; stir until yeast is dissolved. Stir in the sugar, 1 teaspoon salt, 1/4 cup oil and 1 cup of the flour. Beat with an electric mixer on medium speed until smooth. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
• Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. If dough is sticky, lightly flour your hands. Shape dough into a uniform roll that's 10 inches long. Cut roll crosswise into 32 equal parts. Roll each part into a pencil-like rope, 8 inches long for thick breadsticks or 10 inches long for thin breadsticks. Place 1 inch apart on cookie sheets. Brush with 2 tablespoons oil. Lightly spray sheets of plastic wrap with cooking spray; cover dough loosely with the plastic wrap, sprayed side down. Let rise in a warm place 20 minutes.
• Place an egg separator over a small bowl. Crack open the egg, letting the yolk fall into the center of the separator and the egg white slip through the slots into the bowl. Cover and refrigerate egg yolk up to 4 days to use in another recipe.
• Move the oven rack to the middle position of the oven. Heat the oven to 350°F. In a small bowl, beat the egg white and 1 tablespoon water slightly with a fork or wire whisk. Brush mixture over breadsticks, using a pastry brush; sprinkle with coarse salt. Bake 1 cookie sheet at a time 20 to 25 minutes or until breadsticks are golden brown. Remove from cookie sheets to cooling rack. Serve warm or cooled.

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.

SOFT ITALIAN BREADSTICKS (ABM)

Steps:

• Place all dough ingredients in your bread machine pan according to manufacturers direction.
• Select dough setting.
• When dough cycle is complete, turn out onto floured board and divide dough in half.
• Cut each portion into 12 pieces and roll each piece into a 4 to 6" rope.
• Place 2" apart onto greased baking sheets.
• Cover and let rise in a warm place for about 20 minutes or until doubled.
• Bake at 350° for 15 minutes or until golden brown.
• Immediately brush with butter and sprinkle with Parmesan cheese.
• Note: Be careful not to overbake or they will become tough.

GRISSINI TORINESI (ITALIAN BREADSTICKS)

Steps:

• Sprinkle the yeast into 1/2 cup (125ml) of the water in a bowl.
• Leave for 5 minutes, then add the malt extract; stir to dissolve.
• Mix the flour and the salt in a large bowl,.
• Make a well in the center and pour in the dissolved yeast and the olive oil.
• Use a wooden spoon to draw in the flour from the sides.
• Stir in the remaining water, as needed, to form a firm, sticky dough.
• Turn the dough out onto a well-floured work surface.
• Knead the dough until smooth and elastic, about 10 minutes.
• Cover with a dish towel and let rest for 10 minutes.
• Knead the dough for 10 minutes more.
• Shape the dough into a rectangle, 12in x 8in (30cm x 20cm) and 3/4in (1. 5cm) thick.
• Cover with a dish towel; let rest for 10 minutes.
• Lightly oil two baking sheets and sprinkle them with semolina.
• Cut the dough lengthwise into four equal pieces, then cut each piece lenghwise into ten strips.
• Stretch each strip until it is 10in (25cm) long.
• Place the strips, about 1/2in (1cm) apart, on the baking sheets.
• Brush the strips with the egg glaze and sprinkle with sesame seeds.
• Bake in the preheated oven for 15-20 minutes.
• Transfer the sticks onto a wire rack, then let cool.