UNLEAVENED BREAD
This is an easy recipe that is the consistency of a heavy bread.
Provided by Sara
Categories Bread Quick Bread Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Mix flour and salt in a large bowl. Make a well in the center of the flour mixture.
- Beat eggs and melted butter together; pour into the well in the flour mixture and mix with a fork until crumbly. Slowly add milk to the flour mixture, using hands to mix the dough into a ball.
- Roll dough into a flat loaf and put onto the prepared baking sheet.
- Bake in preheated oven until lightly browning along the edges, 15 to 20 minutes.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 47.1 g, Cholesterol 104.8 mg, Fat 6.7 g, Fiber 1.5 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 458.2 mg, Sugar 3.1 g
UNLEAVENED BREADSTICKS
I got this recipe from "Savoring the Sabbaths" cookbook published by the United Church of God. This recipe was submitted by Diane Bennis. We make it every year for the Days of Unleavened Bread.
Provided by Banriona
Categories < 30 Mins
Time 30m
Yield 20 breadsticks, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Roll dough to half inch thickness. Cut into finger-width slices. Cut slices in half (roughly 4" length).
- Roll each 'fingerling' of dough in parmesan cheese, lengthening the dough as you go so that the final product is approximately 6" long and 3/4" thick. (Start rolling with your fingers together and spread your fingers wide as you roll).
- Bake on cookie sheet in preheated 350F oven for 15-20 minutes or until golden brown.
- Note: Can use all white or whole-wheat flour depending on your preference.
ALMOST-FAMOUS BREADSTICKS
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 16 breadsticks
Number Of Ingredients 9
Steps:
- Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
- Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
- Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
UNLEAVENED HERBED BREAD
This recipe makes excellent wraps during the Days of Unleavened Bread. The original recipe came from "Savoring the Sabbaths" cookbook published by United Church of God but over the years I've tweaked it a bit to match our families personal tastes. I like to keep the dry ingredients mixed together as a ready mix to save time during my Holy Day prep. days.
Provided by Banriona
Categories Breads
Time 40m
Yield 20 rounds, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F.
- Mix all dry ingredients until well blended.
- Add in wet ingredients and mix together, just enough to moisten. This shouldn't require much kneading. Allow to rest for 10 minutes at room temperature (cover dough while resting).
- Pinch off balls approx 2" in diameter and roll to smooth. When all balls are formed, roll each one into a 5" circle approximately the thickness of of a pie crust.
- Bake each round on a pizza tray on lowest rack in oven for about 3 minutes. They should bubble up a bit and be slightly browned. Don't over bake.
- Keep in refrigerator or freeze in small batches as they have a fairly short shelf life due to their deliciousness and lack of leavening and preservatives.
Nutrition Facts : Calories 133.2, Fat 1.4, SaturatedFat 0.6, Cholesterol 3.1, Sodium 364.1, Carbohydrate 26.7, Fiber 3.7, Sugar 4.9, Protein 5
BREADSTICKS
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
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
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