ALMOST-FAMOUS BREADSTICKS
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 16 breadsticks
Number Of Ingredients 9
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.
SUPER FLUFFY BREAD STICKS
Just as good if not better than the Olive Garden's®! We absolutely love these! Fun to make and eat!
Provided by luckoftheIrish
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 8
Number Of Ingredients 9
Steps:
- Dissolve sugar and yeast in 1 cup plus 1 tablespoon warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix 2 tablespoons butter into flour mixture until incorporated. Pour yeast mixture into flour mixture and knead dough using the dough hook attachment until smooth and elastic, about 10 minutes.
- Place dough in a container and cover container with a towel or plastic wrap; let stand until doubled in size, 1 to 1 1/2 hours.
- Line a baking sheet with parchment paper.
- Divide dough into 2-ounce portions and roll into 7-inch long sticks. Arrange sticks on the prepared baking sheet; cover with plastic wrap and let stand until dough doubles in size, 1 to 1 1/2 hours.
- Preheat oven to 400 degrees F (200 degrees C). Remove plastic wrap from dough.
- Bake in the preheated oven until breadsticks are golden brown, 10 to 12 minutes. Brush each breadstick using 2 tablespoons melted butter; top with garlic salt.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 40.6 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 1.3 g, Protein 6.4 g, SaturatedFat 3.8 g, Sodium 592.3 mg, Sugar 3.3 g
LATE-NIGHT BREADSTICKS
It took no time at all for our home economist to turn frozen bread dough into these irresistible breadsticks. Full cheese flavor, the speedy snacks disappear fast, especially if served with marinara or pizza sauce for dipping.
Provided by Taste of Home
Time 30m
Yield 16 breadsticks.
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine the first five ingredients; set aside. Divide dough into 16 pieces; roll each into a 6-in. rope. Dip ropes in butter, then roll in cheese mixture. , Place 2 in. apart on a greased baking sheet. Let rest for 10 minutes. Bake at 400° for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 122 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 244mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
UNLEAVENED BREADSTICKS
I got this recipe from "Savoring the Sabbaths" cookbook published by the United Church of God. This recipe was submitted by Diane Bennis. We make it every year for the Days of Unleavened Bread.
Provided by Banriona
Categories < 30 Mins
Time 30m
Yield 20 breadsticks, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Roll dough to half inch thickness. Cut into finger-width slices. Cut slices in half (roughly 4" length).
- Roll each 'fingerling' of dough in parmesan cheese, lengthening the dough as you go so that the final product is approximately 6" long and 3/4" thick. (Start rolling with your fingers together and spread your fingers wide as you roll).
- Bake on cookie sheet in preheated 350F oven for 15-20 minutes or until golden brown.
- Note: Can use all white or whole-wheat flour depending on your preference.
UNLEAVENED BREAD
Make and share this Unleavened Bread recipe from Food.com.
Provided by Starblaze
Categories Breads
Time 30m
Yield 2 flatbreads
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Measure and mix flour and wheatgerm.
- Measure and add three liquids.
- Stir throughly till mixture comes away from sides of the bowl.
- Form into two balls. You can hold, refrigerate, or freeze the dough for later.
- Flatten balls on a cookie sheet or baking pan.
- Stone or non-stick surfaces work well. If not "unstick"--sprinkle the baking surface with cornmeal or line it with aluminum foil.
- Bake for 20 minutes.
- Let cool several minutes--bread will be very hot.
UNLEAVENED HERBED BREAD
This recipe makes excellent wraps during the Days of Unleavened Bread. The original recipe came from "Savoring the Sabbaths" cookbook published by United Church of God but over the years I've tweaked it a bit to match our families personal tastes. I like to keep the dry ingredients mixed together as a ready mix to save time during my Holy Day prep. days.
Provided by Banriona
Categories Breads
Time 40m
Yield 20 rounds, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F.
- Mix all dry ingredients until well blended.
- Add in wet ingredients and mix together, just enough to moisten. This shouldn't require much kneading. Allow to rest for 10 minutes at room temperature (cover dough while resting).
- Pinch off balls approx 2" in diameter and roll to smooth. When all balls are formed, roll each one into a 5" circle approximately the thickness of of a pie crust.
- Bake each round on a pizza tray on lowest rack in oven for about 3 minutes. They should bubble up a bit and be slightly browned. Don't over bake.
- Keep in refrigerator or freeze in small batches as they have a fairly short shelf life due to their deliciousness and lack of leavening and preservatives.
Nutrition Facts : Calories 133.2, Fat 1.4, SaturatedFat 0.6, Cholesterol 3.1, Sodium 364.1, Carbohydrate 26.7, Fiber 3.7, Sugar 4.9, Protein 5
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