Rosemary Garlic Breadsticks Recipes

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RICH ROSEMARY BREADSTICKS



Rich Rosemary Breadsticks image

Provided by Molly O'Neill

Categories     appetizer, side dish

Time 8h

Yield Sixty-five to 70 breadsticks

Number Of Ingredients 9

1 cups very warm water (about 110 degrees)
1 package active dry yeast
1/4 teaspoon sugar
2 tablespoons extra-virgin olive oil, plus more for oiling the bowl, the baking sheets and the breadsticks
1 tablespoon salt
4 1/4 to 4 1/2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1 tablespoon minced flat-leaf parsley
1/4 teaspoon freshly ground black pepper

Steps:

  • Place half the water in a large bowl. Stir in the yeast and the sugar. Allow to sit about 10 minutes, or until the yeast is bubbling. Add the remaining water, 2 tablespoons of the oil and the salt. Stir to combine. Begin to stir in the flour, 1 cup at a time. When it forms a dough, turn it onto a lightly floured board and knead in the remaining flour. Knead the dough for 8 minutes, then knead in the herbs and the pepper. Continue to knead for another 3 to 4 minutes, until the dough is smooth and elastic.
  • Oil a large bowl, add the dough and turn to coat with the oil. Cover lightly with plastic wrap and refrigerate until doubled in bulk, 5 to 6 hours. Punch the dough down and divide it into 4 pieces. Roll out each piece into a 6-by-11-inch rectangle less than inch thick. Cut them into strips a little less than i inch wide.
  • Oil the baking sheets and place the strips about inch apart. Brush lightly with oil and set aside for 1 hour to rise. Preheat the oven to 375 degrees. Bake for 15 to 20 minutes, until golden. Cool on racks and serve.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 53 milligrams, Sugar 0 grams

ROSEMARY BREADSTICKS



Rosemary Breadsticks image

These crisp breadsticks make a dramatic centerpiece.

Provided by Martha Stewart

Yield Makes 35 to 40

Number Of Ingredients 9

1 1/4 cup plus 2 tablespoons warm water (about 110 degrees)
3 1/2 teaspoons active dry yeast
1 teaspoon barley malt (available at health food stores)
3 tablespoons olive oil, plus more for brushing
3 3/4 cups bread flour
1 1/2 teaspoons salt
1 tablespoon plus 1 teaspoon vegetable shortening
3 tablespoons chopped fresh rosemary
1/2 cup freshly grated Parmesan

Steps:

  • In an electric mixer, combine 1/4 cup water, yeast, and barley malt. Let stand until yeast is creamy, about 10 minutes. Add olive oil, flour, salt, shortening, and remaining water; mix on low speed for 1 minute using the paddle. Change to dough hook and mix on medium-low speed until dough is soft but not tacky, 2 minutes. Add rosemary and Parmesan and mix for 1 minute more. Or knead by hand, 5 to 10 minutes.
  • Transfer dough to a lightly floured surface and knead 4 or 5 turns, forming dough into a ball. Cover with lightly oiled plastic wrap and let rest for 10 minutes.
  • Place a piece of parchment on a clean work surface and brush with olive oil. Transfer dough to the prepared parchment and pat it into a 4-by-22-inch rectangle. Brush surface with olive oil, cover with plastic, and let rise for 1 hour.
  • Heat oven to 400 degrees. Line 4 baking sheets with parchment; oil parchment generously. Slice a 1/2-inch-wide piece of dough off the short side of the rectangle. Holding the dough by the ends, stretch it to the length of the baking sheet. While stretching dough, keep the shape as uniform as possible to prevent uneven baking. Form the ends into hooks, loops, S curves, or knots. Place on a prepared baking sheet. Repeat, forming breadsticks with all of the dough and placing them about 1 inch apart on the baking sheets. Let rise in a warm place, uncovered, for lo minutes.
  • Bake 2 sheets at a time on separate oven shelves, rotating sheets halfway through baking time, until breadsticks are crisp and golden, about 20 to 25 minutes. Cool completely on wire racks before serving or storing in airtight containers.

ROSEMARY-GARLIC BREADSTICKS



Rosemary-Garlic Breadsticks image

Easy to make and the flavour can't be beat. Enjoy with your next Italian-inspired meal, and not just. Prep time does not include rising time.

Provided by evelynathens

Categories     Yeast Breads

Time 35m

Yield 16 breadsticks

Number Of Ingredients 10

1 teaspoon sugar
1 1/2 teaspoons active dry yeast
1 1/4 cups water, warm
1 tablespoon olive oil
1 1/2 teaspoons salt
3 1/4 cups white bread flour
1 tablespoon garlic, minced
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
2 tablespoons parmesan cheese, grated

Steps:

  • Dissolve sugar in warm water in large bowl; sprinkle in yeast; let stand 10 minutes, then stir well.
  • Stir in oil, salt, and 3 cups flour; beat with wooden spoon or electric mixer until smooth and elastic; if necessary, add more flour to make a soft dough which leaves sides of bowl; turn out onto floured board; gather up into a ball.
  • Knead dough, adding more flour as necessary until smooth and no longer sticky (8-10 minutes); place in lightly greased bowl; turn dough to grease top; cover with greased waxed paper and tea towel; let rise in warm place until doubled (approximately 45-60 minutes); punch down dough and turn out onto lightly floured board; let rest for 10 minutes; roll out dough to 16" x 8" rectangle; combine topping ingredients; spread mixture evenly over surface; cut dough into 16, 1-inch strips; pick up each strip by ends and twist in opposing directions; place on greased baking sheet.
  • Preheat oven to 425F and set rack in middle of oven.
  • Bake for 13-15 minutes, or until golden.

Nutrition Facts : Calories 113.1, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.6, Sodium 228.8, Carbohydrate 20, Fiber 0.8, Sugar 0.3, Protein 3

GARLIC-HERB BREADSTICKS



Garlic-Herb Breadsticks image

Provided by Food Network Kitchen

Time 1h30m

Yield 12 breadsticks

Number Of Ingredients 8

1 teaspoon active dry yeast
2 teaspoons sugar
1 teaspoon kosher salt, plus more for sprinkling
2 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon extra-virgin olive oil, plus more for brushing
4 tablespoons unsalted butter, at room temperature
1 clove garlic, minced
Chopped fresh herbs (rosemary, thyme and/or oregano), for sprinkling

Steps:

  • Put 3/4 cup warm water in a food processor. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. Add the sugar and 1 teaspoon salt and pulse until dissolved. Add the flour, olive oil and 1 tablespoon butter and pulse until the dough forms a ball, about 1 minute. Continue to process with the motor running until smooth, about 2 more minutes.
  • Line 2 baking sheets with parchment; brush with olive oil. Turn the dough out onto a floured surface. Divide into 12 equal pieces, then roll each piece into a 12- to-16-inch rope. Arrange the ropes 1 1/2 inches apart on the prepared baking sheets, rolling them to coat with the oil. Cover each baking sheet with a damp cloth and set aside in a warm place until the breadsticks double in size, 45 minutes to 1 hour.
  • Preheat the oven to 400 degrees F. Put the remaining 3 tablespoons butter and the garlic in a microwave-safe bowl and microwave until melted, about 1 minute. Brush the breadsticks with the garlic butter; sprinkle with herbs and salt. Bake until golden, 15 to 20 minutes.

CHEESE AND ROSEMARY BREADSTICKS



Cheese and Rosemary Breadsticks image

Provided by Giada De Laurentiis

Categories     dessert

Time 32m

Yield 2 dozen

Number Of Ingredients 5

1/4 cup grated Parmesan
1/3 cup grated Gruyere
1 teaspoon chopped fresh rosemary leaves
1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)
Finely ground sea salt, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
  • Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

ROSEMARY AND THYME BREADSTICKS



Rosemary and Thyme Breadsticks image

Categories     Bread     Bake     Rosemary     Thyme     Bon Appétit

Yield Makes 16 breadsticks

Number Of Ingredients 8

2 cups bread flour
1 3/4 teaspoons salt
1 1/2 teaspoons quick-rising yeast
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon honey
1 teaspoon olive oil (preferably extra-virgin)
3/4 cup (about) warm water (120°F to 130°F)

Steps:

  • Mix flour, salt and yeast in processor. Add rosemary, thyme, honey and oil. Gradually blend in enough water to bind dough together. Process until dough forms ball, about 30 seconds longer. Turn dough out onto work surface. Knead until smooth and elastic, about 2 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
  • Punch down dough. Divide into 16 equal pieces. Roll each dough piece between palms and work surface into 12-inch-long by 1/2-inch-wide rope. Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart. Let rise uncovered in warm draft-free area until almost doubled, about 30 minutes.
  • Preheat oven to 325°F. Bake until breadsticks are very crisp and pale golden, about 40 minutes. Transfer breadsticks to racks and cool. (Can be made 3 days ahead. Store airtight at room temperature.)

ROSEMARY BREADSTICK



Rosemary Breadstick image

Nothing compares to the aroma of fresh breadsticks before a meal or salad. For vatiety, try this recipe with dirrerent kinds of herbs. This recipe is from the Kosher Palette

Provided by Mrsspeevs

Categories     Breads

Time 2h40m

Yield 24 breadsticks, 24 serving(s)

Number Of Ingredients 13

1/4 cup warm water
1/4 ounce active dry yeast
1 teaspoon sugar
1 1/2 cups flour
3/4 cup whole wheat flour
1 1/2 teaspoons rosemary
1 teaspoon salt
3/4 cup cold water
2 tablespoons olive oil
cornmeal
1 egg white, lightly beaten
1 pinch salt
sesame seeds or poppy seed

Steps:

  • Stir together water, yeast, and sugar in a bowl and let stand for 5 minutes.
  • Combine flour, whole wheat flour, rosemary, and salt in a food processor with a plastic dough blade and pulse for 5 seconds.
  • Stir water and oil into yeast.
  • With processor running, pour yeast mixture into the flour.
  • Process until dough forms a ball, adding flour, 1 tbsp at a time if necessary.
  • Place dough in a lightly greased bowl, turning to grease top.
  • Cover and let rise in a warm place for 1 1/2 hours.
  • Divide dough in half. Roll each half into a 12 inch log. Cut each log into 1 inch pieces. Roll each piece into a long rope. Fold rope in half, twist, and place on a lightly greased baking sheet.
  • Sprinkle breadsticks with cornmeal and let rise for 15 minutes.
  • Preheat oven to 300.
  • Combine egg white with pinch of salt.
  • Brush mixture over breadsticks and sprinkle with salt, sesame seeds, or poppy seeds.
  • Bake for 30 minutes.
  • Increase heat to 350 and bake 5 minutes until golden brown.

Nutrition Facts : Calories 53.4, Fat 1.3, SaturatedFat 0.2, Sodium 106.4, Carbohydrate 9, Fiber 0.7, Sugar 0.2, Protein 1.6

CRUSTY BREADSTICKS WITH ROSEMARY



Crusty Breadsticks with Rosemary image

Categories     Bread     Mixer     Bake     Thanksgiving     Rosemary     Bon Appétit

Yield Makes 12 Breadsticks

Number Of Ingredients 12

1 3/4 cups warm water (105°F to 115°F)
1 envelope dry yeast
Pinch of sugar
1 tablespoon salt
1 tablespoon (generous) chopped fresh rosemary or 1 teaspoon dried
4 cups (or more) bread flour
2 tablespoons cold milk
2 tablespoons extra-virgin olive oil
Cornmeal
12 fresh rosemary sprigs
1 egg, beaten to blend (glaze)
Coarse salt (optional)

Steps:

  • Place water in large bowl of electric mixer fitted with dough hook. Add yeast and pinch of sugar; stir to blend. Let stand until foamy, about 10 minutes. Add 1 tablespoon salt and chopped rosemary; beat at medium speed until blended. Add 4 cups flour, 1 cup at a time, beating until well incorporated. Mix milk and oil in small bowl. With mixer running on low speed, gradually add milk mixture. Increase speed to medium; beat 6 minutes. Scrape dough from hook and sides of bowl (dough will be soft and sticky). Let dough rest in bowl 15 minutes.
  • Sprinkle 2 heavy large baking sheets generously with cornmeal. Turn out dough onto floured surface and knead until soft and slightly sticky, adding more flour if necessary. Divide dough into 12 equal pieces. Let dough rest 10 minutes.
  • Roll each dough piece between work surface and palms of hands to 12-inch long rope. Arrange 6 ropes on each baking sheet, spacing apart. Break small green clusters off rosemary sprigs. Insert stem end of rosemary clusters along top of breadsticks, spacing rosemary 2 inches apart. Using sprayer filled with cold water, lightly mist breadsticks. Let rise uncovered in warm draft-free area until puffy and light, about 30 minutes.
  • Position 1 rack in lowest third of oven and 1 rack in center and preheat to 450°F. Brush breadsticks lightly with glaze. Sprinkle very lightly with coarse salt, if desired. Place baking sheets on racks in oven and spray oven with water. Bake 15 minutes, spraying oven with water every 5 minutes, spraying oven with water every 5 minutes. Continue baking without spraying until breadsticks are golden and sound hollow when tapped, about 15 minutes longer. Transfer breadsticks to racks; cool. (Can be made ahead. Wrap tightly in foil and freeze up to 2 weeks. Thaw breadsticks. If desired, rewarm wrapped sticks in 350°F oven 15 minutes.)

SOFT GARLIC BREADSTICKS



Soft Garlic Breadsticks image

Charles Smith relies of a bread machine to mix the dough for these buttery golden breadsticks that are mildly seasoned with garlic and basil. "I like to use this dough when making pizza, too," says the Baltic, Connecticut reader. "It makes two 12-inch crusts."

Provided by Taste of Home

Time 50m

Yield 20 breadsticks.

Number Of Ingredients 10

1 cup plus 2 tablespoons water (70° to 80°)
2 tablespoons olive oil
3 tablespoons grated parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1-1/2 teaspoons salt
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter, melted

Steps:

  • In bread machine pan, place the first nine 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 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. , Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Brush warm breadsticks with butter.

Nutrition Facts : Calories 88 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 196mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 3g protein.

KIM'S GARLIC BREADSTICKS



Kim's Garlic Breadsticks image

These are great breadsticks to make. They taste great and are easy to make. If you are an Olive Garden® lover, then you will LOVE these.

Provided by Kimbers

Categories     Bread     Yeast Bread Recipes

Time 1h50m

Yield 16

Number Of Ingredients 10

2 ¼ teaspoons active dry yeast
2 tablespoons white sugar
¼ cup warm water
4 ¼ cups all-purpose flour
1 ¼ cups warm water
2 tablespoons butter, softened
1 tablespoon salt
3 tablespoons melted butter
¼ teaspoon garlic powder
½ teaspoon kosher salt

Steps:

  • Dissolve yeast and sugar in 1/4 cup warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 15 minutes. Add flour, 1 1/4 cup warm water, 2 tablespoons softened butter, and 1 tablespoon salt; knead until dough is well mixed and soft, about 3 minutes.
  • Roll dough into a 2-foot log. Cut into 16 equal pieces, about 1 1/2 inches wide. Knead each piece and shape into a 6-inch breadstick. Arrange breadsticks on a baking sheet; let rise for about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix 3 tablespoons melted butter and garlic powder together in a bowl; brush onto breadsticks.
  • Bake breadsticks in the preheated oven until golden brown, about 15 minutes. Immediately brush with remaining melted butter mixture; sprinkle with 1/2 teaspoon kosher salt.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 27.1 g, Cholesterol 9.5 mg, Fat 4 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 2.3 g, Sodium 523.2 mg, Sugar 1.7 g

PARMESAN GARLIC BREADSTICKS



Parmesan Garlic Breadsticks image

These tender breadsticks fill the kitchen with a tempting aroma when they are baking, and they're wonderful served warm. My family tells me I can't make them too often. —Gaylene Anderson, Sandy, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
3 tablespoons sugar
3 tablespoons plus 1/4 cup butter, softened, divided
1 teaspoon salt
4-1/2 to 5-1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic salt

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 3 tablespoons butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a 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 45 minutes., Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with Parmesan cheese and garlic salt. Bake at 400° until golden brown, 8-10 minutes. Remove from pans to wire racks.

Nutrition Facts : Calories 86 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 126mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

ROSEMARY GARLIC KNOTS



Rosemary Garlic Knots image

A quick-and-easy recipe for garlic knots that are extremely flavorful. They are a big hit at parties and get-togethers.

Provided by St3ph

Categories     Appetizers and Snacks     Garlic Bread Recipes

Time 25m

Yield 12

Number Of Ingredients 9

1 (10 ounce) can jumbo, butter-flavored biscuits
⅓ cup olive oil
2 teaspoons dried rosemary, or more to taste
3 teaspoons granulated garlic
½ teaspoon chili powder
½ teaspoon salt
1 dash dried basil
1 dash dried oregano
1 dash ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Shape biscuit dough into 12 balls. Roll each ball into a 4- to 6-inch long strip.
  • Combine olive oil, rosemary, garlic, chili powder, salt, basil, oregano, and pepper in a bowl. Dip dough strips one-by-one into the oil mixture and roll until totally covered. Tie each strip into a knot, stretching as needed. Place knots on an ungreased baking sheet.
  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 132 calories, Carbohydrate 11 g, Cholesterol 0.2 mg, Fat 9.2 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 331.6 mg, Sugar 1.8 g

SHEET PAN GARLIC BREADSTICKS RECIPE



Sheet Pan Garlic Breadsticks Recipe image

A huge pan of easy homemade breadsticks ready in less than 45 minutes! Top with your favorite herbs and seasonings to make these a family favorite.

Provided by Camille Beckstrand

Categories     Side Dish

Time 40m

Number Of Ingredients 10

1½ cups warm water (( I just used warm tap water ))
2 Tablespoons sugar
1 Tablespoon yeast
½ teaspoon salt
4 cups flour
¼ cup butter
¾ cup freshly shredded parmesan cheese
garlic powder to taste (optional seasoning topping)
dried oregano to taste (optional seasoning topping)
dried thyme to taste (optional seasoning topping)

Steps:

  • In the bottom of your mixer (I used a KitchenAid mixer), mix together water, sugar, and yeast using your dough hook attachment. Let it rest for 5 minutes.
  • Add in the salt and flour and mix until it's all incorporated. Mix on high speed for 5 minutes, then let dough sit and rest for 5 more minutes.
  • Melt the butter and pour half into the bottom of a large baking sheet (I used a cookie sheet that was 17"x 10"x 1"). Spread the butter around the entire pan using a spatula.
  • Place the bread dough in the center of the pan and let it sit for a few minutes.
  • Spread the dough out (I just used my hands) to the edges of the pan. Pour the rest of the melted butter on top of the breadsticks and spread evenly using a spatula.
  • Sprinkle your favorite seasonings on top. For this, anything goes - I use a combination of my favorite seasonings that I have in my pantry (garlic powder, oregano, thyme).
  • Sprinkle your seasonings all over the butter, then top with some fresh shredded Parmesan.
  • Using a pizza cutter, cut your dough into small breadsticks (doing this before they cook makes it so easy to cut up after they cook). I did rows of 3 x 12 and got 36 breadsticks. You can make these as long or short as you want.
  • Stick these breadsticks in a preheated oven at 170 degrees and cook for about 8 minutes (they should rise about an inch during this time). Turn up your oven to 350 degrees (while your breadsticks are still in there - they will continue to bake while the oven preheats) and bake breadsticks for 12-15 more minutes or until they start to turn golden.
  • Remove from oven and let cool for a few minutes, then follow the indentations using a pizza cutter to cut the breadsticks.

Nutrition Facts : Calories 148 kcal, Carbohydrate 23 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 151 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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2019-09-10 How to make garlic breadsticks. In the bowl of a stand mixer, stir together the water, yeast, and sugar. Let stand for 5-10 minutes, or until yeast is foamy. Stir in 2 cups of flour. …
From ihearteating.com


GARLIC & HERB BREADSTICKS - BRIDGFORD BREAD AND ROLL DOUGH
Place on prepared pan 2-3 inches apart. Brush with oil. In a warm area, let rise until puffy (30-60 min). Brush with additional oil and sprinkle with herbs and lightly sprinkle with salt. Bake in a …
From bridgford.com


EASY GARLIC PARMESAN BREADSTICKS WITH GARLIC DIPPING SAUCE
2015-01-31 Preheat oven to 400F. Line a baking sheet with foil and lightly spray with cooking spray; set aside. In a mixing bowl, combine flour, baking powder and salt; whisk until …
From diethood.com


RUSTIC ROSEMARY GARLIC BREAD | CHEW OUT LOUD
2022-02-07 Mix in the sugar and salt. Let sit for about 10 minutes or until it foams. Add in olive oil. Add flour and knead (by hand or stand mixer/hook) for about 10 minutes. Add rosemary, …
From chewoutloud.com


CRISPY BREADSTICKS (GRISSINI) - PRETTY. SIMPLE. SWEET.
2016-08-25 Instructions. 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 …
From prettysimplesweet.com


CRUNCHY GARLIC AND HERB BREAD STICKS RECIPE - SERIOUS EATS
2019-04-22 Cover the bowl with plastic wrap and set aside for 45 minutes. Preheat the oven to 300 degrees. Flour your work surface, turn out the dough, and form it into a rough rectangle. …
From seriouseats.com


GARLIC BREADSTICKS RECIPE - SEANNA'S KITCHEN
2022-01-28 Make the Dough. You can use a dough hook or mix the dough by hand. Use a rubber spatula to scrape the sides of the bowl to help it come together. 3. Knead the Dough. …
From seannaskitchen.com


BRAIDED ROSEMARY PARMESAN BREADSTICKS - FOODUZZI
2018-11-19 Allow the breadsticks to rest, covered, for 30 minutes. Preheat your oven to 425 degrees F. Make the topping by combining your olive oil, granulated garlic, salt, and …
From fooduzzi.com


GARLIC BREADSTICKS - AHEAD OF THYME
Preheat oven to 400 F. In a small mixing bowl, stir together melted butter, garlic powder, salt flakes, and Italian seasoning, Use a silicone brush to gently brush the mixture evenly over …
From aheadofthyme.com


CHEESY GARLIC BREADSTICKS! - SPEND WITH PENNIES
2015-06-16 Instructions. Line a baking sheet with parchment paper. Combine yeast, ½ teaspoon sugar, and ¼ cup warm water in a small bowl. Set aside 5 minutes until foamy. In a large bowl, …
From spendwithpennies.com


PARMESAN ROSEMARY BREADSTICKS - BRAMBLE WINE COTTAGE
Instructions. In a small bowl, measure warm water and yeast into mixing bowl. Stir to dissolve. Set aside until bubbly. Into a large mixing bowl, or bowl of a stand mixer, add two cups flour, …
From bramblewinecottage.com


GARLIC PARMESAN BREADSTICKS RECIPE | SUGAR & SOUL
2017-12-14 Instructions. In a large bowl, combine flour, yeast, sugar, oregano, minced garlic and salt. Mix well to combine. Add warm water to the flour mixture. Then using a wooden …
From sugarandsoul.co


DOMINOS STYLE GARLIC BREADSTICKS - TWO WAYS - MY FOOD STORY
2020-12-30 Knead the dough for 6-7 minutes if using a stand mixer, or for 8-10 minutes if kneading by hand. Ensure to knead the dough till it is soft and supple. When it is almost done, …
From myfoodstory.com


ASIAGO ROSEMARY BREADSTICKS - CHEF'S MANDALA
Directions. 1 ) In a small bowl, sprinkle the yeast onto 1/4 cup of the warm water. Sprinkle the sugar on top of the yeast and set aside until foamy, about 2 to 3 minutes. 2 ) In a separate …
From chefsmandala.com


CHEWY KETO GARLIC BREADSTICKS – ADDICTIVE, HEALTHY AND LOW CARB
Add the almond flour, baking powder, garlic powder, onion powder, eggs, mozzarella mixture and salt to taste to a food processor and process until well combined. Place the dough on top of …
From ketopots.com


EASY ARTISAN GARLIC ROSEMARY BREAD | THE BEWITCHIN' KITCHEN
2020-04-16 Cover with the lid and transfer it to the oven. Bake for 30 minutes. When it's done the color will be pale. Place it back in the oven without the lid for another 10 minutes, or until is …
From thebewitchinkitchen.com


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