Soft Breadsticks With Fennel Seeds Recipes

FENNEL BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, milk, fennel seed and salt and 3-1/2 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, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Let rest for 10 minutes. Turn onto a lightly floured surface; divide into fourths. , Work with one portion of dough at a time, keeping remaining dough covered with plastic wrap. Cut each portion into 17 pieces; roll each into a 7-in. rope. Place 1 in. apart on greased baking sheets. Beat egg and water; brush over dough. , Bake at 325° for 25-30 minutes or until golden brown. Remove to wire racks.

CRISPY BREADSTICKS

Steps:

• Mix 2 tablespoons olive oil, 1 teaspoon each fennel seeds, poppy seeds and sesame seeds, and 1/2 teaspoon each salt and pepper. Roll out an 11-ounce package refrigerated breadstick dough into a 16-by-8-inch rectangle. Cut into twelve 16-inch strips and twist into breadsticks. Brush with the oil mixture. Place on 2 parchment-lined baking sheets and bake in a 400 degrees F oven until golden, about 12 minutes.

KIM'S GARLIC BREADSTICKS

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.

SOFT BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in the oil, salt, whole wheat flour and enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Let rest for 10 minutes. Divide into 14 portions. Roll each portion into a 9-in. x 1-in. rope. Place 1 in. apart on greased baking sheets. Cover and let rise for 20 minutes or until doubled. , Whisk egg and water; brush over dough. Sprinkle with toppings if desired. Bake at 375° for 15-20 minutes. Serve warm.

SOFT GARLIC PARMESAN BREADSTICKS

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.

QUICK SOFT BREADSTICKS

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 BREADSTICKS WITH FENNEL SEEDS

Steps:

• In the bowl of an electric mixer proof the yeast with the sugar in 1/4 cup lukewarm water for 5 minutes, or until it is foamy. With the paddle attachment beat in 1 cup warm water, 3 cups of the flour, the salt, the fennel seeds, and the pepper and beat the dough until it is smooth. With the dough hook of the electric mixer or by hand knead the dough, kneading in enough of the remaining 1/2 cup flour to form a smooth, elastic dough, for 10 minutes. Form the dough into a ball, put it in a well-buttered large bowl, turning it to coat it with the butter, and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Punch down the dough and, working with one small piece of dough at a time, form it into 1/4-inch-thick ropes, each about 8 inches long. Arrange the ropes on buttered baking sheets, brush them lightly with the egg wash, and bake them in batches in the upper third of a preheated 450°F. oven for 15 minutes, or until they are golden. The breadsticks may be made 1 day in advance and kept in an airtight container. Reheat the breadsticks, wrapped in foil, before serving.

EASY SOFT BREADSTICKS

Steps:

• Mix flour, sugar, baking powder and salt.
• Slowly add milk to form a soft dough.
• Knead on a floured surface 4 times.
• Roll into 10 inch by 5 inch rectangle.
• Cut into 12 sticks.
• Put butter in 13x9 baking dish.
• Roll breadsticks in butter.
• Sprinkle with sesame seeds.
• Bake at 425° for 16 minutes, or until golden.

FENNEL AND COARSE SALT BREADSTICKS

Steps:

• In the large bowl of an electric mixer proof the yeast with 1/2 teaspoon of the sugar in 3/4 cup lukewarm water for 5 minutes, or until it is foamy. Add the remaining teaspoon sugar, 2 cups of the flour, the table salt, and the oil and beat the mixture with the dough hook until it is combined. Knead the dough, kneading in enough of the remaining 1 cup flour to make the dough form a ball, and knead the dough for 5 minutes, or until it is soft but not sticky. On a lightly floured surface let the dough rest, covered with a kitchen towel, for 15 minutes. Divide the dough into 12 pieces, working with 1 piece at a time and keeping the remaining pieces covered roll the dough between the palms of the hands to form 14-inch ropes, and arrange the ropes as they are formed 2 inches apart on baking sheets sprinkled lightly with the cornmeal. Let the breadsticks rise, covered loosely, in a warm place for 40 minutes, brush them lightly with the egg wash, and sprinkle them with the fennel seeds and the coarse salt. Bake the breadsticks in the middle of a preheated 45¿F. oven for 12 to 15 minutes, or until they are pale golden, and let them cool on a rack for 10 minutes. The breadsticks may be made 1 day in advance and kept in an airtight container.