Bread Sticks Food

BEST EVER BREADSTICKS

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.

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.

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.

ALMOST-FAMOUS BREADSTICKS

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.

BREADSTICKS

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or aluminum foil.
• Roll the pizza dough out on a lightly floured surface into a long, thin strip. The dough should be about 4-inches wide, 14-inches long, and less than 1/8-inch thick. Brush the surface of the dough with the oil. Sprinkle with the Parmesan, thyme, and red pepper flakes. Using a pizza cutter, slice the dough into 1/4-inch strips. Place on the prepared baking sheets. The strips can be laid straight or curved into designs. You can also twist 2 strips together. Leave 1/2-inch space between breadsticks.
• Alternately, roll out the dough very thinly and pass through the fettucine cutter of a pasta machine.
• Bake until browned and crispy, 10 to 15 minutes.
• In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
• In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
• In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
• Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

SUPER FLUFFY BREAD STICKS

Steps:

• Dissolve sugar and yeast in 1 cup plus 1 tablespoon warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix 2 tablespoons butter into flour mixture until incorporated. Pour yeast mixture into flour mixture and knead dough using the dough hook attachment until smooth and elastic, about 10 minutes.
• Place dough in a container and cover container with a towel or plastic wrap; let stand until doubled in size, 1 to 1 1/2 hours.
• Line a baking sheet with parchment paper.
• Divide dough into 2-ounce portions and roll into 7-inch long sticks. Arrange sticks on the prepared baking sheet; cover with plastic wrap and let stand until dough doubles in size, 1 to 1 1/2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Remove plastic wrap from dough.
• Bake in the preheated oven until breadsticks are golden brown, 10 to 12 minutes. Brush each breadstick using 2 tablespoons melted butter; top with garlic salt.

THE ULTIMATE BREADSTICKS

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.

BREAD STICKS

Steps:

• In a small bowl, dissolve the sugar and yeast in 1/4 cup warm (105 degrees) water. Let rest for 5 to 6 minutes until creamy.
• Place 5 1/2 cups flour and the salt in the bowl of an electric mixer fitted with the paddle attachment, and stir to combine. Make a well in the center of the flour mixture and add yeast mixture, oil, and 2 cups lukewarm water. Stir until the dough forms a ball. Turn the dough out onto a lightly floured surface, and knead until it is smooth and elastic, about 5 minutes, adding up to 1/2 cup flour if dough is too sticky. Place the dough in a large oiled bowl, and allow to rest in a warm place until doubled in size, about 1 hour.
• Heat oven to 375 degrees. Punch down dough, transfer to a lightly floured surface, and divide dough in half, keeping one half covered while working. Pat each half into a 1/2-inch-thick 6-by-12-inch rectangle.
• Sprinkle each rectangle of dough with 1 tablespoon salt or seeds, and cut each rectangle lengthwise into 12 strips (make each of them 12 by 1/2 inches). Lightly oil four baking sheets. (Alternatively, use two baking sheets, and keep half of dough covered with cloth while proceeding.)
• Pick up each piece of dough by the ends, and stretch to the length of the baking sheet. Place sticks 1 1/2 inches apart on baking sheets; bake until light golden brown, 20 to 22 minutes. Bread sticks will keep for several days stored in an airtight container.

BREADSTICKS

Steps:

• Combine 1 cup flour, yeast, sugar and salt in large bowl. Stir in oil.
• Add water (1 1/4 cups) and combine well until well blended (2 minutes with an electric mixer or a bit longer by hand).
• Beat (or stir in) in enough of the remaining flour to make a soft dough.
• Turn dough out onto a floured board and knead for one minute or until smooth. Divide dough in half.
• Working with one half at a time, Roll one half into a 10-inch log.
• Cut log into 1-inch pieces. Cut each piece in half. Roll each piece into a 10-inch stick. Arrange on foil covered cookie sheets.
• Repeat with remaining dough (you should get about 40 bread sticks) Let rise for 20-30 minutes or until puffy.
• Preheat oven to 300-degrees F.
• Prepare glaze by beating egg white with 1 tablespoon water. Brush bread sticks with glaze and then sprinkle with garlic salt (or if you prefer coarse salt).
• Bake for 45- 50 minutes or until bread sticks are golden brown.