Herbed Parmesan Breadsticks Food

EASY GARLIC PARMESAN BUTTER BREADSTICKS

Steps:

• Preheat oven to 375 degrees. Add butter to a rimmed baking sheet and place in oven to melt, being careful not to burn butter. Remove when melted.
• In the bowl of your standard mixer, combine yeast, water & sugar. Set aside and let sit 5-10 minutes or until yeast is foamy and dissolved. If it doesn't get foamy, then start again. (Either your water was too cold/too hot or your yeast is too old).
• Gradually add salt and flour to the yeast, mixing on LOW with your hook attachment for 1 minute. Once combined, continue to mix on medium-low speed for approximately 5-7 minutes. If your dough is too wet, add up to 1/4 cup more flour one tablespoon at a time. After kneading, your dough should be smooth and elastic and slowly bounce back when pressed with a finger. If not, continue to knead.
• Transfer dough to a cutting board and divide into 15 equal balls. (If dough is too sticky, you can spray your hands with nonstick spray). Roll dough into sticks and place on buttered baking sheet. Roll sticks butter. (There will be remaining butter on the baking sheet after rolling breadsticks.)
• Top dough breadsticks with garlic salt and Parmesan OR Garlic Parmesan Seasoning (Note that you will NOT use all of the seasoning*). Let the breadsticks rise for 15-20 minutes.
• Bake breadsticks for 15 -20 minutes or until golden. Best served warm.

PARMESAN BREADSTICKS

Steps:

• Combine 3/4 cup warm water (105 degrees F to 110 degrees F) and the sugar in a food processor. Sprinkle the yeast on the surface and set aside until foamy, about 5 minutes. Add the olive oil and pulse once. Add the flour and salt; pulse to form a smooth dough, about 2 minutes. Brush a large bowl with olive oil. Transfer the dough to the bowl and form into a ball. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
• Lay out a large sheet of parchment paper and brush with olive oil. Transfer the dough to the parchment and pat into a 6-by-12-inch rectangle. Brush the dough lightly with olive oil. Cover with plastic wrap and set aside 10 minutes. (At this point, you can refrigerate the dough, covered, up to 12 hours.)
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment; brush with olive oil. Cut the dough in half crosswise with a chef's knife or pizza cutter to make two 6-inch squares. Cut each half into 10 equal pieces.
• On a lightly floured surface, stretch and roll each piece of dough with your hands into a thin 12-to-14-inch-long rope. Transfer the ropes to the prepared baking sheets, arranging them about 1/2 inch apart.
• Whisk the egg white with 2 tablespoons water in a small bowl. Brush the breadsticks lightly with the egg wash, then sprinkle with parmesan. Cover loosely with plastic wrap; set aside 10 minutes.
• Uncover the breadsticks and bake until golden and crisp, about 30 minutes, rotating the baking sheets halfway through. Slide off the baking sheets and let cool on racks. (The breadsticks will crisp up as they cool; if they are still flexible, bake about 7 more minutes.) Store in an airtight container up to 3 days.

GARLIC-HERB BREADSTICKS

Steps:

• Put 3/4 cup warm water in a food processor. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. Add the sugar and 1 teaspoon salt and pulse until dissolved. Add the flour, olive oil and 1 tablespoon butter and pulse until the dough forms a ball, about 1 minute. Continue to process with the motor running until smooth, about 2 more minutes.
• Line 2 baking sheets with parchment; brush with olive oil. Turn the dough out onto a floured surface. Divide into 12 equal pieces, then roll each piece into a 12- to-16-inch rope. Arrange the ropes 1 1/2 inches apart on the prepared baking sheets, rolling them to coat with the oil. Cover each baking sheet with a damp cloth and set aside in a warm place until the breadsticks double in size, 45 minutes to 1 hour.
• Preheat the oven to 400 degrees F. Put the remaining 3 tablespoons butter and the garlic in a microwave-safe bowl and microwave until melted, about 1 minute. Brush the breadsticks with the garlic butter; sprinkle with herbs and salt. Bake until golden, 15 to 20 minutes.

HOMEMADE PARMESAN GRLIC & HERB BREADSTICKS

Steps:

• For the dough:
• Place the active dry yeast in a large mixing bowl and mix it with 1 tsp of sugar. Add warm water, stir well and let it bloom for about 5 minutes.
• Add 2 cups of flour, salt, honey and olive oil. Mix the dough with a wooden spoon at first and then use your bands until ingredients are combined. Add the other 1/2 cup of flour and knead the dough until combined. (If the dough is too sticky, you might have to add a little more flour.)
• Lightly flour some counter surface and transfer your dough onto the floured surface. Knead the dough until smooth. It will take about 2-3 minutes.
• Rub a clean bowl with some olive oil and place the dough in it. Cover the bowl with saran wrap and let it rise in a warm place (away from draft or AC is fine) until doubled in size, about 1- 1 1/2 hours. Punch the dough and let it rise again for another 30-45 minutes.
• When ready, take out the dough and knead it for about a minute until smooth.
• At this point, you can place the dough in a large ziplock bag and refrigerate. Remember to lightly grease the bag. (Dough can be refrigerated for up to 3 days.)
• If you are just making breadsticks, separate dough in half and refrigerate the other half.
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• Breadsticks:
• Preheat the oven to 425 and grease a cookie sheet. (You can also use a pizza stone and in that case, spread some cornmeal over the stone and preheat it in the oven.)
• Split the remaining dough into two or three more pieces just so it's easier to roll it out.
• Roll out the dough into about 5x10 long, rectangles.
• In a small bowl, combine grated garlic, herbs, oil and salt, mix well.
• Spread mixture over the rectangles, covering the whole thing evenly. Sprinkle Parmesan cheese over the top.
• Using a pizza cutter, slice the dough into 1-inch thick pieces, width-wise. Carefully twist each piece.
• Place them on the cookie sheet (or the pizza stone) and bake for 9-11 minutes, until nicely golden.
• You an grate some more Parmesan cheese on top if you wish.

PARMESAN-HERB BREADSTICKS

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.

PARMESAN GARLIC BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 3 tablespoons butter, salt and 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, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with Parmesan cheese and garlic salt. Bake at 400° until golden brown, 8-10 minutes. Remove from pans to wire racks.