Bread Sticks Recipes

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 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 F.
• Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt.
• Bake until slightly 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.
• Serve warm with salad.

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.

Steps:

• Add the dough ingredients to the bread machine in the order given, and set to first rise.
• When this has finished, roll the dough out into a rectangle which is 1/2-3/4 inch thick.
• With a pizza cutter, cut the dough into 1x4 inch strips.
• Place on greased cookie sheets and allow the bread sticks to rise until doubled.
• Meanwhile, stir the topping seasonings together with the parmesan cheese.
• Brush the breadsticks heavily with olive oil.
• Sprinkle with the topping. I use an empty spice bottle to shake it on evenly.
• Bake the bread sticks at 350°F for 12 to 15 minutes until golden.
• Serve warm with Dipping Sauce - Pizza Hut Style posted on this site.

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.

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.

Steps:

• Set an oven rack on the bottom position and preheat the oven to 450 degrees F.
• Melt the butter in a pan with the garlic and bring to a simmer. Brush the garlic butter over the bread, lay slices of the mozzarella on top and sprinkle with the chopped parsley.
• Put the bread onto a baking sheet and cook on the bottom rack for about 10 minutes.

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 .

Steps:

• Preheat the oven to 425 degrees F. Place two 7-stick cast-iron corn stick molds in the oven to heat at least 15 minutes. Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it foams. Toss in the jalapeno, scallions and garlic. Saute until softened, 2 to 3 minutes. Season with a little salt. Set aside to cool slightly.
• Combine the cornmeal, flour, sugar, baking soda and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg lightly in a small bowl until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once. Stir the two mixtures together just until combined. Add the jalapeno mixture to the bowl along with any butter in the pan. Add the cheddar cheese and stir to combine (the batter will be thick).
• Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter. Divide the batter among the molds, then place back into the oven and bake 10 to 12 minutes, until lightly golden and springy to the touch.

Steps:

• Cut bacon strips in half and lay them out on a cutting board. Break the bread sticks into 4-inch lengths. Sprinkle the bacon with brown sugar so that the bacon is completely coated. Press the sugar onto the bacon with your fingers. Continue to sprinkle sugar and press it on until no more sugar will adhere.
• Preheat the oven to 325 degrees. Set a rack over a foil-lined baking sheet. Roll the bacon strips, sugar side in, around the bread sticks in a spiral fashion. Be sure to begin as close to the bread stick edge as possible and roll very tightly. Place seam side down on the rack. Bake about 20 minutes, but watch carefully so that the sugar doesn't burn in the last minutes of cooking. Remove them from the oven and let rest for an hour on the rack to become firm.

Steps:

• Add ingredients into your bread machine in the order given, excluding the egg white and water (glaze ingredients).
• Start machine on dough cycle.
• When the dough is ready turn out onto your countertop. You shouldn't need much flour.
• Cut dough into pieces the size of an egg and roll and stretch with your hands into 6 to 8 inch ropes. Place on an ungreased baking sheet.
• Cover with a tea towel and let rise 20 minutes.
• Mix the egg white and Tbsp water to make a glaze and brush over the breadsticks after they are risen. Add kosher salt, sesame seeds, or other toppings if you like.
• Bake at 400 degrees for 12 to 15 minutes until golden brown.
• Time includes the 2 hour dough cycle.

Steps:

• Sprinkle the yeast over the water in a large mixing bowl and leave to stand for 5 minutes until the yeast begins to foam.
• Add all the other ingredients to the bowl and mix together well with a fork. Gradually work the dough into a ball with your hands, then cover with a damp tea towel and leave in a warm place for 20 minutes.
• Cut the dough into three pieces, then roll out each piece on a floured surface until it is 2-3cm thick. Transfer the pieces to a buttered baking sheet, cover with a damp tea towel and leave to rise for 1.5 hours.
• Preheat the oven to 200C/ Gas 6.
• Gather up all the dough into one ball and roll out until you have a large rectangle, about 10cm by 30cm in size. Cut the dough into strips 2-3cm wide and place 1.5cm apart on buttered baking sheets.
• Bake in the oven for 10-12 minutes or until golden brown in colour. Let the bread sticks cool on the tray.

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.

Steps:

• Lightly grease one large baking sheet.
• Divide each roll in half. Roll dough between hands to make a 4-inch long stick. Place sticks on the prepared baking sheet. Brush lightly with egg white or melted butter or margarine. Sprinkle with garlic salt. Sprinkle with parmesan cheese or sesame seeds. Cover and allow to rise until doubled in size, about 30 minutes.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 12 minutes or until golden brown. Do not overbake as these burn easily on the bottom.