HERBED BREAD TWISTS
A blend of herbs and a special shape dress up ordinary frozen bread dough in my unbelievably easy recipe. -Deb Stapert, Comstock Park, Michigan
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine butter and seasonings. On a lightly floured surface, roll dough into a 12-in. square. Spread with butter mixture to within 1/2 in. of edges; sprinkle with cheese. , Fold dough into thirds. Cut widthwise into 24 strips. Twist each strip twice; pinch ends to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 40 minutes. , Beat egg and water; brush over dough. Sprinkle with sesame seeds. Bake at 375° until light golden brown, 10-12 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 140mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
BEST EVER BREADSTICKS
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
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
HOW TO MAKE EASY SEMOLINA BREADSTICKS
Super easy breadsticks that even the novice baker can make at home without a problem.
Provided by Marilena Leavitt
Categories Bread
Time 40m
Yield 30-36 breadsticks
Number Of Ingredients 10
Steps:
- Lightly grease a metal 18" x 13" pan with two tablespoons of olive oil and set aside.
- In the bowl of a stand mixer equipped with a bread hook, combine the two flours, yeast, salt, lukewarm water and two remaining tablespoons of olive oil. Process until the dough becomes smooth and elastic. The dough will be slightly sticky. Cover and let it rest for one hour.
- Scoop the batter into the greased pan and spread it nearly to the edges. If the dough is too sticky, oil your fingers - that will help. If the dough doesn't stretch easily, let it relax for a while before you try again.
- Using a pizza wheel, or a sharp knife, score the dough crosswise and lengthwise into strips, so as to make about 30 breadsticks (see photo below). These are rather big breadsticks; you can make them smaller, if you prefer. Once you are done with scoring, cover the pan and let the dough rise at room temperature for 45 minutes. The dough will become puffy.
- While the dough is rising, preheat the oven to 375°F. Mince the fresh herbs finely and set them aside.
- Drizzle the dough lightly with extra virgin olive oil, sprinkle with the fresh herbs and the seasoning and place in the middle rack of the oven. Bake until the breadsticks are lightly golden brown, about 25 minutes.
- Remove the pan from the oven. Let it cool slightly and then cut the dough along the score lines. Place the bread sticks back in the baking pan, this time turn them on their sides (see photo). Return the pan to the oven, and bake for 5-6 minutes for soft bread sticks, or 10 minutes (for crispier bread sticks). Serve warm, or at room temperature with your favorite dip.
THE ULTIMATE BREADSTICKS
I did it! I finally found the recipe for the absolute best breadsticks. This recipe makes big, beautiful breadsticks and lots of them too. I experimented with the original recipe and made several adjustments and made many variations as well. The recipe can easily be halved, but you might as well make them all and freeze what you don't use (we never have to do this though, they all get gobbled up).
Provided by lisar
Categories Breads
Time 2h15m
Yield 32 huge breadsticks
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1 cup of water with sugar.
- Let stand 5 minutes.
- Add the rest of the ingredients except the butter.
- Stir into dough and knead until smooth and elastic and slightly sticky (I use a heavy- duty mixer).
- Place in greased bowl, cover and let rise until double, about 1 hour.
- Punch down. Divide dough in half.
- Roll one half dough out into a 12 x 18 inch rectangle on a floured surface.
- Brush with melted butter.
- Cut dough in half vertically, and then cut horizontally into 8 strips (16 bread sticks from one half of dough).
- Repeat this same step with other half of dough. You should have 32 bread sticks all together.
- Now at this point you can do the following variations:.
- Cheesy Bread Sticks: Press buttered side down of breadstick in freshly grated Parmesan cheese. Twist bread stick multiple times and lay out on parchment lined cookie sheets. (I do about 8 to a pan-parchment necessary so the cheese won't stick to the pan). Cover and let rise 30 minutes or until double in bulk and then bake. After baking, brush with remaining melted garlic butter.
- Garlic Butter Bread Sticks: Twist bread sticks that have already been spread with garlic butter mixture. Place on greased baking sheet and let rise 30 minutes. After baking, brush again with melted garlic butter.
- Herb & Cheese Breadsticks: Use plain melted butter to spread on dough, then sprinkle bread sticks with Parmesan cheese and Salad Supreme. Place on sprayed baking sheets and let rise 30 minutes before baking. Brush again with remaining melted butter after baking.
- Pizza Breadsticks: Let buttered bread sticks rise on parchment lined baking sheets 30 minutes. Spread with pizza sauce and place pepperoni on top. The last 5 minutes of baking add shredded cheese.
- Cinnamon Sugar Breadsticks: Dip bread sticks in 1 stick melted of butter (skip the brush with melted butter step). Roll in a mixture of 2 cups brown sugar and about 1 Tbsp cinnamon (might need more sugar mixture depending on how much you use). Twist and let rise on parchment lined baking sheets. Bake.
- *Spray pans or use parchment paper and cover lightly while rising.
- **Let bread sticks rise 30 minutes before baking.
- ***Note all bread sticks will be cooked 15 to 18 minutes at 350° or until lightly browned.
Nutrition Facts : Calories 159.7, Fat 4.9, SaturatedFat 2.1, Cholesterol 7.6, Sodium 245, Carbohydrate 24.9, Fiber 1.1, Sugar 0.9, Protein 3.6
CHEESY TACO BREADSTICKS RECIPE BY TASTY
Here's what you need: small onion, garlic, ground beef, taco seasoning, pizza dough, mexican cheese blend, olive oil, salsa, guacamole
Provided by Claire Nolan
Categories Appetizers
Time 30m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Sauté onions and garlic until transparent. Add the ground beef and taco seasoning. Cook until browned. Remove from heat and set aside.
- Preheat oven to 425˚F (220˚C).
- On a floured surface, cut the pizza dough into 5 strips and place spoonfuls of the beef mixture into the middle of each strip, followed by the Mexican cheese blend.
- Fold and pinch the dough around the cheese and meat along the entire strip, ensuring to close off the ends.
- Brush each breadstick with olive oil and transfer to a baking sheet.
- Bake for 10 minutes.
- Remove from the oven and top each breadstick with more cheese.
- Bake for another 5 minutes or until the cheese is golden brown.
- Enjoy!
Nutrition Facts : Calories 618 calories, Carbohydrate 47 grams, Fat 30 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams
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4.6/5 (5)Estimated Reading Time 2 minsServings 6Total Time 30 mins
- In the bowl of your mixer add the flour and salt and mix. Pour the yeast water to the bowl and using the dough hook mix for a couple minutes until smooth. Let the dough rise for 15 minutes.
- Roll out the dough on a floured surface into a large square. Brush the top with melted butter then sprinkle with Parmesan cheese. Fold the dough in half and cut into 15 to 20 strips.
- Twist each strip and place on an ungreased cookie sheet. Let the twists sit for another 15 minutes to rise a bit.
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- Preheat the oven to 375°. In a food processor, pulse the flour with the baking powder and 11/2 teaspoons of salt. Add the butter and pulse until the mixture resembles small peas. With the machine on, add the ice water and process just until the dough comes together.
- Transfer the dough to a lightly floured work surface and pat it into a 1-inch-thick rectangle. Roll out the dough to a 10-by-12-inch rectangle about 1/4 inch thick. Cut the dough crosswise into 1/4-inch-thick strips.
- Gently roll each strip into a 14-inch-long stick. Brush 1 stick with water and twist it with another stick, pressing at the top and the bottom. Arrange the twists on a baking sheet. Repeat with the remaining sticks.
- Brush the twists with olive oil and sprinkle with salt. Bake for about 25 minutes, until golden. Let cool before serving.
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