Herbed Soft Breadsticks Food

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.

HERBED BREAD TWISTS

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.

SOFT BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in the oil, salt, whole wheat flour and enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Let rest for 10 minutes. Divide into 14 portions. Roll each portion into a 9-in. x 1-in. rope. Place 1 in. apart on greased baking sheets. Cover and let rise for 20 minutes or until doubled. , Whisk egg and water; brush over dough. Sprinkle with toppings if desired. Bake at 375° for 15-20 minutes. Serve warm.

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.

PARMESAN-HERB BREADSTICKS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line baking pans with parchment paper.
• Dissolve yeast and honey in warm water in the bowl of a stand mixer. Let sit until creamy, about 10 minutes.
• Stir flour, Parmesan cheese, olive oil, 1 teaspoon Italian seasoning, and salt into the yeast mixture. Beat until smooth and the dough pulls away from the sides of the bowl. Let rest, about 5 minutes.
• Turn dough onto a lightly floured surface and pinch off about 3 tablespoons. Roll into a log shape. Place on the prepared baking sheet. Repeat with remaining dough.
• Bake in the preheated oven until just golden brown, 13 to 15 minutes.
• While breadsticks are baking, mix butter, garlic salt, and remaining Italian seasoning together.
• Brush butter mixture onto the breadsticks and continue to bake until golden brown, about 3 minutes more.

HERBED SOFT BREADSTICKS

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.

ITALIAN BREADSTICKS

Steps:

• Combine the flour, yeast, salt and sugar in the bowl of a food processor and pulse once or twice. Add 2 tablespoons oil and pulse a few more times. With the machine running, add 1 cup water through the feed tube. Continue to add water, a tablespoon at a time, until the mixture forms a ball. The dough should be a little rough and rather sticky.
• Put some olive oil in a bowl and transfer the dough ball to it, turning to coat well. Cover with plastic wrap and let it rise in a warm place until about double in size, about 1 hour. Knead lightly, forcing out the air, for about 3 minutes. Reshape the dough into a ball, return it to the bowl, cover and let rise in the refrigerator for several hours or up to overnight.
• Heat the oven to 400 degrees F. Lightly grease two baking sheets with olive oil and sprinkle lightly with semolina.
• Cut the dough into 3 pieces; keep the remaining 2 pieces covered while you work with the first. On a well-floured surface, roll a piece of dough out as thinly as possible into a large rectangle about 8 inches long. Use a sharp knife or pastry wheel to cut the dough into roughly 1/4-inch wide breadsticks (slightly smaller is better than slightly bigger).
• To roll thinly with a pasta machine, roll out the dough to a 1/4 inch thickness by hand. Put the dough through the machine with the rollers fixed on the largest setting, then cut the dough into breadsticks roughly 1/4 inch wide and 12 inches long. Repeat with the remaining dough.
• Once you've cut each strip, twist it, as though you were wringing out a washcloth, to create twisted rods. Transfer to the baking sheets, spaced apart, and brush with olive oil. Bake until crisp and golden, 10 to 20 minutes. Cool completely and serve. Breadsticks will keep in an airtight container for up to 1 week.

HEALTHY CINNAMON BREADSTICKS

Steps:

• Warm the milk and 2 tablespoons of the butter in a small pot over medium-low heat until the milk is warm and the butter is melted. You do not want to bring the milk to boil or it will be too hot and kill the yeast. Remove from the heat and sprinkle the yeast over the mixture. Stir once or twice and set aside until it becomes foamy, about 5 minutes. Put the raisins in a small bowl and add 2 tablespoons water. Heat in the microwave on high until the raisins plump, about 45 seconds. Whisk both flours with the salt in a small bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on medium-high speed until the sugar is dissolved and the eggs have lightened in color, 2 to 3 minutes. Reduce the speed of the mixer to low and slowly pour in the yeast mixture. Beat until smooth, and then add the flour mixture. Beat until just blended, and then switch to a dough hook and continue to mix the dough until it is soft, just a bit sticky and forms a loose ball shape, about 5 minutes. At this point touch the dough; it should only leave a small bit of sticky dough on your finger. If more than a bit sticks to your finger, add more all-purpose flour, a tablespoon at a time, until it reaches the right level of stickiness. Do not add more than 1/4 cup of flour or your dough will be dry and tough. Beat in the soaked raisins and any of the liquid in the dish until blended into the dough. Coat a large bowl with nonstick cooking spray, add the dough and turn to coat. Cover the bowl with plastic wrap and set in a warm place to rise until doubled in size, about 2 hours. Turn the dough out onto a clean work surface lightly dusted with all-purpose flour. Pat into a 15-by-10-inch rectangle. Melt 1 tablespoon of the butter and brush over the dough. Top with the apple butter, cinnamon and brown sugar. Fold in half from top to bottom to get a 16-by-6-inch piece of dough, and then cut into 24 strips. Twist and stretch, and then place on a lightly greased baking sheet, leaving 2 inches between each strip. Loosely cover with a piece of plastic wrap until the strips have doubled in size, about 1 hour longer. Preheat the oven to 350 degrees F. Melt the remaining 1 tablespoon butter and brush over the twists. Bake until lightly browned, about 15 minutes. Whisk the confectioners' sugar with 1 to 2 teaspoons very hot water until a smooth thick glaze, and brush over the warm twists. Serve warm.
• From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
• Makes 24 pieces (analysis per piece); Calories: 137; Total Fat: 3 grams; Saturated Fat: 1.5 grams; Protein: 3 grams; Total carbohydrates: 25 grams; Sugar: 9 grams; Fiber: 0 grams; Cholesterol: 21 milligrams; Sodium: 93 milligrams

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.

SOFT GARLIC PARMESAN BREADSTICKS

Steps:

• Fit your food processor with a steel blade. Place the bread flour, yeast, sugar, salt, Italian seasoning, garlic, 1/4 cup grated Parmesan and softened butter in the processor; pulse to blend. Stir together hot water, milk and egg. Start the processor and slowly pour in the milk mixture into the feed tube until a ball forms around the blade. Run for 30 seconds to knead. Remove dough from processor and knead briefly by hand. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Roll the dough into a 10x12 inch rectangle. Use a knife or pizza cutter to slice the dough lengthwise into ten strips, and then cut these strips in half. Brush tops of strips with 2 tablespoons melted butter, and sprinkle with 1/4 cup Parmesan cheese. Cover, and let rise until nearly double, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 18 to 23 minutes, or until golden brown. Turn broiler on, and brush breadsticks with remaining melted butter and Parmesan cheese. Broil just until the cheese starts to turn light brown, about 2 to 3 minutes. Serve warm.

SOFT ONION BREADSTICKS

Steps:

• In a small skillet, saute onion in oil until tender; cool. In a large bowl, dissolve yeast in warm water. Add the milk, butter, 1 egg, sugar, salt and 1 cup flour. Beat on medium speed for 2 minutes. Stir in onion and 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 1 hour. , Punch dough down. Let stand for 10 minutes. Turn onto a lightly floured surface; divide into 32 pieces. Shape each piece into an 8-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise for 15 minutes. , Beat cold water and remaining egg; brush over breadsticks. Sprinkle half with sesame seeds and half with poppy seeds. Bake at 350° for 16-22 minutes or until golden brown. Remove to wire racks.