Soft Sesame Breadsticks Food

SOFT SESAME BREADSTICKS

Steps:

• Preheat oven to 450°. In a small bowl, combine flour, sugar, baking powder and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3-4 times. Roll into a 10x5x1/2-in. rectangle; cut into 12 breadsticks. , Place butter in a 13x9-in. baking pan. Place breadsticks in butter and turn to coat. Sprinkle with sesame seeds. Bake until golden brown, 14-18 minutes. Serve warm.

SESAME BREADSTICKS

Steps:

• Stir together water, yeast, and sugar in a medium bowl, and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Add oil, salt, and 1 cup flour and stir until a dough forms (it should be soft but not sticky), adding more flour a little at a time, if necessary.
• Turn out dough onto a lightly floured surface and knead until smooth and elastic, adding just enough flour to surface to keep dough from sticking, 8 to 10 minutes. Transfer dough to a lightly oiled bowl and turn to coat. Cover tightly with plastic wrap and let dough rise in a warm, draft-free place until doubled, about 1 hour.
• Preheat oven to 400°F with racks in upper and lower thirds. Oil 2 large baking sheets.
• Punch down dough, then roll out on a lightly floured surface with a lightly floured rolling pin into a 13-inch square. Lightly brush dough with water and sprinkle with sesame seeds, pressing to help them adhere. Cut dough into very thin strips (about 1/4-inch wide) with a pizza wheel or sharp knife.
• Divide strips between baking sheets, scattering them loosely in a free-form pattern (strips may overlap). Bake, switching position of sheets halfway through, until crisp and golden-brown in spots, 10 to 15 minutes (if breadsticks begin to get too dark in spots, cover area with foil.) Transfer to racks to cool, about 10 minutes.
• Do Ahead
• Breadsticks can be made up to 1 week ahead and kept in an airtight container at room temperature. Reheat if desired before serving.

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.

TOASTY SEEDED BREAD STICKS

Steps:

• Mix the baguette dough using the instructions in the recipe. Divide the dough in half and use the other half for baguettes. Dust your work surface with flour and place the kneaded dough on the floured surface. Cover the dough with oiled plastic wrap and allow it to rise at room temperature (75 to 77 degrees F) for 1 hour. The dough will be soft but will not have doubled.
• Combine the sesame and poppy seeds in a small bowl. Pat the dough into an even 4 by 6 inch rectangle. Using a plant sprayer, generously mist the dough. Coat both sides of the dough completely with the seed mixture; make sure there are no bare spots. Gently brush the dough on both sides with olive oil and sprinkle it with kosher salt.
• Line 2 baking pans with parchment paper and oil the paper lightly. Stretch the rectangle so that it is a little longer. Using a dough cutter, cut the dough width-wise into twelve strips, almost 1 inch wide. Lift each stick, stretch it slightly so it's 8 inches long and lay it on the baking sheet. Place the sticks on the baking sheet with about 1 inch between them. Let rise for 30 minutes, until they become slightly puffy but not quite fully doubled.
• Thirty minutes before baking, preheat oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone. Place the pan of bread on the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the oven door. After about 1 minute, mist the sticks with water 6 to 8 times, then quickly shut the oven door. Mist again after 1 more minute.
• Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake 8 to 12 minutes longer, until the sticks look golden brown and are getting crisp on the outside. Brush the hot bread sticks with a little olive oil if desired, then transfer them to a rack to cool for a few minutes before serving.
• A variation on the baguette .
• Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Combine the flours and salt in a large bowl. Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass. Move the dough to a lightly floured work surface and knead for 4 minutes. It should be supple and resilient, but not too smooth at this point. Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel. (This rest period is the autolyse.) Knead the dough for 6 to 8 minutes. Don't overknead it: The dough should be smooth, stretchy, and resilient.;
• Recipe Courtesy of Amy Scherber .

EASY SOFT BREADSTICKS

Steps:

• Mix flour, sugar, baking powder and salt.
• Slowly add milk to form a soft dough.
• Knead on a floured surface 4 times.
• Roll into 10 inch by 5 inch rectangle.
• Cut into 12 sticks.
• Put butter in 13x9 baking dish.
• Roll breadsticks in butter.
• Sprinkle with sesame seeds.
• Bake at 425° for 16 minutes, or until golden.

SESAME BREADSTICKS

Steps:

• 1. Put the flour, salt and yeast into a big mixing bowl. 2. Add the water. Cold water is fine to use. The prove doesn't need to be jump-started by warm water. A slower prove makes for better bread. 3. Using a large metal spoon, give the ingredients a vigorous mixing to combine. After a minute or so of mixing, the dough should be cohesive and pulling away from the sides of the bowl in a big ball. It will feel wet. It should do: don't be tempted to add more flour. 4. Cover the bowl with a clean, damp tea towel and leave to rest on the worktop for an hour or more - you want the dough to approximately double in size. 5. When the dough has doubled in size, take it out of the bowl and knock it back, mixing in the sesame oil as you do so. 6. Divide the dough into about 15 thin finger-width strips and roll out to about 15 cm - give each strip a twist or two along the length to stop the dough bulging too much in the oven. 7. Lightly sprinkle a baking sheet with polenta or, if you'd rather, lightly grease with olive oil, and position the breadsticks, spaced apart, on the prepared baking sheet. 8. With your finger, lightly trail each breadstick with some more sesame oil and sprinkle with the sesame seeds. 9. Let the breadsticks rest on the tray for 15 minutes before baking. 10. Meanwhile, preheat the oven to 180°C/gas mark 4. Bake the breadsticks for 15-20 minutes, until golden and crisp. 11. Remove from the baking sheet and cool on a wine rack.

SESAME ONION BREADSTICKS

Steps:

• In a large skillet, heat butter over medium heat. Add onions; cook and stir until tender. Stir in paprika; cool completely. , On a lightly floured surface, roll dough to a 16x14-in. rectangle. Spread onion mixture down 1 half of the rectangle. Fold dough lengthwise in half over onion mixture, forming a 16x7-in. rectangle; seal edges., Cut dough lengthwise into thirty-two 1/2-in.-thick strips. Twist each strip 2 or 3 times. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°., Brush breadsticks with beaten egg; sprinkle with sesame seeds. Bake 13-16 minutes or until golden brown. Remove from pans to wire racks to cool.

GARLIC, SEASONED SALT, SESAME. POPPY, OR CHEESE BREADSTICKS

Steps:

• Add water and oil to bread pan.
• Top with flours, cheese, sugar and salt.
• Make a well in center and add yeast.
• Lock pan into machine.
• Program machine for Dough Cycle.
• When dough is done, let sit for 15 minutes.
• Knead well and roll out into 9x8 rectangle on a floured surface.
• Cut into three 8 inch strips.
• Cut each strip into 10 strips.
• Roll and stretch each piece into 12 inch sticks.
• Lightly roll each in olive oil then into optional toppings.
• Place on cookie sheet pans and cover with plastic wrap for 15 minutes.
• Preheat oven to 400 degrees.
• Bake for 12-15 minutes or until light golden brown for soft texture or bake 5 more minutes for a crisp texture.