Soft Italian Breadsticks Abm Food

SOFT ITALIAN BREADSTICKS (ABM)

Steps:

• Place all dough ingredients in your bread machine pan according to manufacturers direction.
• Select dough setting.
• When dough cycle is complete, turn out onto floured board and divide dough in half.
• Cut each portion into 12 pieces and roll each piece into a 4 to 6" rope.
• Place 2" apart onto greased baking sheets.
• Cover and let rise in a warm place for about 20 minutes or until doubled.
• Bake at 350° for 15 minutes or until golden brown.
• Immediately brush with butter and sprinkle with Parmesan cheese.
• Note: Be careful not to overbake or they will become tough.

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.

ITALIAN BREADSTICKS

Steps:

• Spray cookie sheets with the cooking spray. In a large bowl, place the yeast. In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. Pour water over yeast; stir until yeast is dissolved. Stir in the sugar, 1 teaspoon salt, 1/4 cup oil and 1 cup of the flour. Beat with an electric mixer on medium speed until smooth. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
• Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. If dough is sticky, lightly flour your hands. Shape dough into a uniform roll that's 10 inches long. Cut roll crosswise into 32 equal parts. Roll each part into a pencil-like rope, 8 inches long for thick breadsticks or 10 inches long for thin breadsticks. Place 1 inch apart on cookie sheets. Brush with 2 tablespoons oil. Lightly spray sheets of plastic wrap with cooking spray; cover dough loosely with the plastic wrap, sprayed side down. Let rise in a warm place 20 minutes.
• Place an egg separator over a small bowl. Crack open the egg, letting the yolk fall into the center of the separator and the egg white slip through the slots into the bowl. Cover and refrigerate egg yolk up to 4 days to use in another recipe.
• Move the oven rack to the middle position of the oven. Heat the oven to 350°F. In a small bowl, beat the egg white and 1 tablespoon water slightly with a fork or wire whisk. Brush mixture over breadsticks, using a pastry brush; sprinkle with coarse salt. Bake 1 cookie sheet at a time 20 to 25 minutes or until breadsticks are golden brown. Remove from cookie sheets to cooling rack. Serve warm or cooled.

SOFT ITALIAN BREADSTICKS

Steps:

• In bread machine pan, place the water, butter, salt, flour, sugar, Italian seasoning, garlic powder and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface; divide in half. Cut each portion into 12 pieces; roll each into a 4-in. to 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. , Bake at 350° for 15-18 minutes or until golden brown. Immediately brush with butter; sprinkle with Parmesan cheese. Serve warm.

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.

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.