CRUNCHY HERBED WHOLE WHEAT BREADSTICKS
Steps:
- In a small bowl, add Lukewarm water, yeast and sugar.
- Give it a quick mix and keep it aside.
- The yeast mixture will take around 10 minutes to bloom.
- In a bowl of your stand mixer with hook attachment or a wide bowl add in the Flours, Bloomed yeast mixture and give it a quick mix.
- Now add the salt, sesame seeds, dry herbs (crush it slightly between your hands) and mix again.
- Now slowly add the milk and knead the dough.
- Do not add all the milk at one go, as different flours have different absorption capacity. Add it slowly.
- Once you get the dough all combined , knead the dough for 2-3 minutes in a stand mixer or 5-6 minutes with hand.
- Try to form a rough ball shape. Add oil slowly to the dough.
- Once you are able to make an elastic dough, let the dough rest until it doubles in size. (Around 1-1.5 hours)
- Once the dough is double in size, knead it for a min.
- Divide the dough into 2 equal size portions.
- Roll each dough into a large rectangle.
- Cut into 1-1.5 cm strips and roll each strip.
- Place this in a prepared baking sheet. Keep some space in between as they will rise during baking.
- Preheat the oven to 200 Deg C / 390 Deg F.
- Lightly brush the breadsticks with milk. (This is optional, but it gives a nice golden colour)
- Bake the breadsticks for 20-30 minutes in a preheated oven until golden brown. (I like to turn the breadsticks in between so that they are golden overall, this is an optional step.)
- Once done let them cool completely on the baking tray itself. Once cooled, store it in an airtight container.
HERBED SOFT BREADSTICKS
Be prepared to refill the basket when you put out these irresistibly chewy breadsticks, recommends Laneta Culp from Cazenovia, Wisconsin. "They were very popular at the bakery I once worked for."
Provided by Taste of Home
Time 40m
Yield 32 breadsticks.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, egg, oil, sugar, salt, oregano, marjoram, thyme, garlic powder and 3 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 12-in. rectangle. Cut into 6-in. x 1-in. strips. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Brush with egg; sprinkle with herb seasoning. Bake at 400° for 9-12 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 181 calories, Fat 2g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 317mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
PARMESAN-HERB BREADSTICKS
Add rosemary to these cheesy breadsticks made in an hour's time - an elegant accompaniment to your meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Brush 2 cookie sheets with olive oil; sprinkle with cornmeal. Roll each ball of dough into 9-inch rope. Place ropes about 1/2 inch apart on cookie sheets.
- Brush 2 tablespoons oil over dough. Break 36 small clusters of rosemary leaves off rosemary sprigs. Using 3 clusters for each breadstick, insert stem end of each cluster 1/4 inch deep into top of breadstick. Sprinkle cheese over dough. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until almost double.
- Heat oven to 350°. Bake 12 to 15 minutes or until light golden brown. Serve warm.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Breadstick, Sodium 200 mg
HERBED CHEESE STICKS
We love the breadsticks at our local pizza joint. Now I can get that same gooey-from-the-oven treat, but I never have to leave the house. -Heather Bates, Athens, Maine
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 cheese sticks.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Mix pizza dough according to package directions, adding garlic powder to dry mix. Cover; let rest 5 minutes., Knead dough 4-5 times or until easy to handle. On a greased baking sheet, press dough into an 8-in. square. Brush top with oil; sprinkle with cheeses and Italian seasoning., Bake 6-8 minutes or until cheese is lightly browned. Cut in half; cut each half crosswise into eight strips. Serve with pizza sauce.
Nutrition Facts : Calories 72 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 117mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
WHOLE WHEAT BREADSTICKS
I didn't test a gluten-free breadstick. If you need one, try substituting the gluten-free flour mix by my colleague Melissa Clark for the wheat flour in this week's recipes. These grainy breadsticks can be irresistible, but that's all right -- they're much healthier than the restaurant variety.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h30m
Yield Two dozen breadsticks
Number Of Ingredients 7
Steps:
- Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
- Combine the whole-wheat flour, 1 cup of the unbleached all-purpose flour and the salt. Add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktop. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
- Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by4-inch rectangle. Make sure there is enough flour or oil underneath the dough that it doesn't stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1 1/2 hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
- Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. One at a time, cut each piece crosswise into six equal pieces. Roll each piece between the board and your hands, as if you were making it into a rope, until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. Place 1 inch apart on the baking sheets until you've filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
- Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned (they will be darker on the bottom). Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 81 milligrams, Sugar 0 grams
HERBED CHEESE WHOLE WHEAT BREADSTICKS
These cheesy, oregano-seasoned breadsticks are packed with flavor. Try different herbs, such as rosemary, basil, or thyme.
Provided by BHG Test Kitchen
Time 2h12m
Number Of Ingredients 12
Steps:
- In a large mixing bowl stir together 1/2 cup all-purpose flour and the yeast. Add water, honey, oil, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, 1 tablespoon Parmesan cheese, and 1/2 teaspoon oregano.
- Turn the dough out on a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (about 1 hour).
- Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease two baking sheets.
- Roll dough into a 15x7-inch rectangle. Cut into fifteen 1-inch strips. Place strips on prepared baking sheets. (If desired, twist each strip 3 to 4 turns, stretching gently to form 10-inch-long twisted breadsticks. Place on prepared baking sheets and press ends to baking sheet.) Cover and let rise in warm place until nearly double (about 30 minutes). Brush breadsticks with egg white. In a small mixing bowl stir together 1 tablespoon Parmesan cheese and 1/2 teaspoon oregano. Sprinkle over breadsticks.
- Bake in a 375 degree F oven about 12 minutes or until golden brown. Remove from baking sheets. Cool on wire racks. Makes 15 breadsticks.
Nutrition Facts : Calories 53 kcal, Carbohydrate 9 g, Cholesterol 1 mg, Protein 2 g, Sodium 91 mg, Fat 1 g, UnsaturatedFat 0 g
HERBED CHEESE WHOLE WHEAT BREADSTICKS
Lots of flavor is packed into these cheesy breadsticks seasoned with oregano. Try different herbs, such as rosemary, basil, or thyme, to complement your main dish.
Provided by Allrecipes Member
Time 2h12m
Yield 15
Number Of Ingredients 12
Steps:
- In a large mixing bowl stir together 1/2 cup all-purpose flour and the yeast. Add water, honey, oil, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, 1 tablespoon Parmesan cheese, 1/2 teaspoon oregano, and as much of the remaining all-purpose flour as you can.
- Turn the dough out on a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (about 1 hour).
- Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease two baking sheets.
- Roll dough into a 15x7-inch rectangle. Cut into fifteen 1-inch strips. Place strips on prepared baking sheets. (If desired, twist each strip 3 to 4 turns, stretching gently to form 10-inch-long twisted breadsticks. Place on prepared baking sheets and press ends to baking sheet.) Cover and let rise in warm place until nearly double (about 30 minutes). Brush breadsticks with egg white. In a small mixing bowl stir together 1 tablespoon Parmesan cheese and 1/2 teaspoon oregano. Sprinkle over breadsticks.
- Bake in a 375 degree F. oven about 12 minutes or until golden brown. Remove from baking sheets. Cool on wire racks. Makes 15 breadsticks.
Nutrition Facts : Calories 61 calories, Carbohydrate 10.6 g, Cholesterol 0.6 mg, Fat 1.3 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 79.7 mg, Sugar 1.2 g
WHOLE WHEAT HERBED GARLIC BREAD
Make and share this Whole Wheat Herbed Garlic Bread recipe from Food.com.
Provided by JelsMom
Categories Yeast Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, add water, yeast, salt, & honey, and mix well.
- Add oil, fresh chopped herbs, & garlic. Let sit 5 minutes.
- Add half of flour to yeast mixture. Mix by hand.
- Add rest of flour gradually and continue kneading until dough is no longer sticky (7-8 minutes).
- Massage to form single free-form loaf.
- Preheat oven to 375°F.
- Place loaf in center of oven & bake 40-50 minutes until golden brown.
Nutrition Facts : Calories 135.5, Fat 1.8, SaturatedFat 0.3, Sodium 293.6, Carbohydrate 26.8, Fiber 4.5, Sugar 0.9, Protein 5.2
GARLIC HERB BREAD TWISTS
Provided by Gina Marie Miraglia Eriquez
Categories Bread Garlic Bake Kid-Friendly Lunch Parmesan Rosemary Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 18 twists
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F with racks in upper and lower thirds. Lightly oil 2 large (17- by 13-inch) baking sheets.
- Stir together rosemary, thyme, 1/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Stir together oil, garlic, and 1/4 teaspoon each of salt and pepper in another bowl.
- Divide dough in half. Keeping half of dough covered with a kitchen towel (not terry cloth), gently roll out other half into a 15-by 10-inch rectangle on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with towel and let rest about 3 minutes.)
- Sprinkle one half of dough (crosswise) with half of herb mixture, then fold dough in half crosswise and roll lightly to form a roughly 10- by 8-inch rectangle. Cut lengthwise into 9 strips (less than 1 inch wide) with a pizza wheel or a sharp heavy knife. Keeping remaining strips covered with a kitchen towel, twist each strip from both ends and place on baking sheet, arranging twists 1 inch apart. Brush with 1 tablespoon garlic oil and let stand while forming remaining bread twists.
- Roll out and form more bread twists with remaining dough and herb mixture, then arrange on other sheet. Brush with 1 tablespoon garlic oil and let stand 5 minutes.
- Bake bread twists, switching position of sheets halfway through, until golden, 20 to 25 minutes total.
- Meanwhile, stir together parsley and remaining 3/4 cup cheese in a shallow baking pan.
- Immediately after baking, brush bread twists with remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.
GARLIC & HERB BREADSTICKS W/ DIPPING SAUCE
Make and share this Garlic & Herb Breadsticks W/ Dipping Sauce recipe from Food.com.
Provided by JelsMom
Categories Kid Friendly
Time 23m
Yield 8 breadsticks, 4 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 450°F.
- In small saucepan, combine tomato paste, salt, pepper, garlic powder, basil, marjoram, oregano,sage, & thyme over medium heat.
- Bring to boil, reduce heat, & simmer 30 minutes, stirring often.
- Remove from heat & let it cool.
- Unroll dough onto cutting board & cut into 8 strips.
- Place strips on lightly greased baking sheet & bake 6-8 minutes. Should start to lightly brown.
- Melt butter & mix with garlic salt.
- Remove strips from oven & brush with butter mixture. Sprinkle with parmesan & asiago cheese.
Nutrition Facts : Calories 176.6, Fat 9.9, SaturatedFat 6, Cholesterol 25.1, Sodium 1236.9, Carbohydrate 20.7, Fiber 5, Sugar 13.1, Protein 5.8
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