Breadstick Broomsticks Recipes

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:

• 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:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or aluminum foil.
• Roll the pizza dough out on a lightly floured surface into a long, thin strip. The dough should be about 4-inches wide, 14-inches long, and less than 1/8-inch thick. Brush the surface of the dough with the oil. Sprinkle with the Parmesan, thyme, and red pepper flakes. Using a pizza cutter, slice the dough into 1/4-inch strips. Place on the prepared baking sheets. The strips can be laid straight or curved into designs. You can also twist 2 strips together. Leave 1/2-inch space between breadsticks.
• Alternately, roll out the dough very thinly and pass through the fettucine cutter of a pasta machine.
• Bake until browned and crispy, 10 to 15 minutes.
• In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
• In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
• In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a bitter taste.)
• Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for up to 2 weeks.

Steps:

• Mix 2 tablespoons olive oil, 1 teaspoon each fennel seeds, poppy seeds and sesame seeds, and 1/2 teaspoon each salt and pepper. Roll out an 11-ounce package refrigerated breadstick dough into a 16-by-8-inch rectangle. Cut into twelve 16-inch strips and twist into breadsticks. Brush with the oil mixture. Place on 2 parchment-lined baking sheets and bake in a 400 degrees F oven until golden, about 12 minutes.

Steps:

• Preheat oven to 375°F.
• Unroll dough and divide along perforations.
• For each broomstick, shape breadstick into 8 X 1-1/2-inch strip; twist one end for handle. Cut 5 or 6 slits (2 inches long) into opposite end; separate dough at slits for bristles of broom.
• Brush egg over dough.
• Sprinkle parmesan cheese over the bristles. If using garlic powder sprinkle over the parmesan cheese.
• Place about 2 inches apart on ungreased baking sheets.
• Bake 15 minutes or until golden brown.

Steps:

• In a large bowl, dissolve yeast in 1 cup of water with sugar.
• Let stand 5 minutes.
• Add the rest of the ingredients except the butter.
• Stir into dough and knead until smooth and elastic and slightly sticky (I use a heavy- duty mixer).
• Place in greased bowl, cover and let rise until double, about 1 hour.
• Punch down. Divide dough in half.
• Roll one half dough out into a 12 x 18 inch rectangle on a floured surface.
• Brush with melted butter.
• Cut dough in half vertically, and then cut horizontally into 8 strips (16 bread sticks from one half of dough).
• Repeat this same step with other half of dough. You should have 32 bread sticks all together.
• Now at this point you can do the following variations:.
• Cheesy Bread Sticks: Press buttered side down of breadstick in freshly grated Parmesan cheese. Twist bread stick multiple times and lay out on parchment lined cookie sheets. (I do about 8 to a pan-parchment necessary so the cheese won't stick to the pan). Cover and let rise 30 minutes or until double in bulk and then bake. After baking, brush with remaining melted garlic butter.
• Garlic Butter Bread Sticks: Twist bread sticks that have already been spread with garlic butter mixture. Place on greased baking sheet and let rise 30 minutes. After baking, brush again with melted garlic butter.
• Herb & Cheese Breadsticks: Use plain melted butter to spread on dough, then sprinkle bread sticks with Parmesan cheese and Salad Supreme. Place on sprayed baking sheets and let rise 30 minutes before baking. Brush again with remaining melted butter after baking.
• Pizza Breadsticks: Let buttered bread sticks rise on parchment lined baking sheets 30 minutes. Spread with pizza sauce and place pepperoni on top. The last 5 minutes of baking add shredded cheese.
• Cinnamon Sugar Breadsticks: Dip bread sticks in 1 stick melted of butter (skip the brush with melted butter step). Roll in a mixture of 2 cups brown sugar and about 1 Tbsp cinnamon (might need more sugar mixture depending on how much you use). Twist and let rise on parchment lined baking sheets. Bake.
• *Spray pans or use parchment paper and cover lightly while rising.
• **Let bread sticks rise 30 minutes before baking.
• ***Note all bread sticks will be cooked 15 to 18 minutes at 350° or until lightly browned.

Steps:

• Separate a can of refrigerated breadstick dough into sticks. Flatten the breadsticks and cut each lengthwise into 2 or 3 thin strips. To make the brooms, snip the bottom inch with scissors and twist the rest to form a handle. To make the wands, dip the dough tips in beaten egg and paprika, then twist. Place the broomsticks and wands on a parchment-lined baking sheet, brush with egg and sprinkle with grated parmesan. Bake at 375 degrees F until golden, 8 to 10 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• Drizzle the oil over the crusts in a large bowl. Add 1/2 teaspoon salt and a few grinds of pepper and toss gently until the crusts are evenly coated in the oil. Add the Parmesan and thyme and toss gently to combine. Spread the crusts out in an even layer on 2 baking sheets. Sprinkle any unstuck cheese and thyme over the crusts.
• Bake, tossing about halfway, until the crusts are deep golden and crunchy, about 20 minutes. Let cool on the baking sheets. Store at room temperature in an airtight container for up to 2 days.

Steps:

• Preheat oven to 375°F
• Unroll dough and divide along perforations.
• For each broomstick, shape breadstick into 8 X 1-1/2-inch strip; twist one end for handle.
• Cut 5 or 6 slits (2 inches long) into opposite end; separate dough at slits for straw.
• Place about 2 inches apart on ungreased baking sheets.
• Brush with melted butter.
• Bake 15 to 18 minutes or until golden brown.

Steps:

• In a large bowl, combine the biscuit mix, milk and Italian seasoning. Turn onto a lightly floured surface; knead 10 times. Divide into 30 portions; set half aside. Roll the remaining 15 pieces into 7-in. ropes for broom handles; fold in half and twist. Place on ungreased baking sheets., Shape reserved pieces into 2-1/2-in. circles; cut with scissors to form a bundle of broom twigs. Place below each broom handle; pinch edges to seal. Brush with butter; sprinkle with Parmesan cheese. , Bake at 450° for 10-12 minutes or until lightly browned. Serve warm or cool on a wire rack.

Steps:

• Heat the olive oil in a large pan, add the onion and garlic and cook for a few minutes to soften.
• Add the pumpkin and sweet potato and cook for a couple of mins, then add the water or stock. Season with salt and ground black pepper, cover and bring to the boil, then simmer for 25 mins until the pumpkin and sweet potato are really tender.
• Meanwhile, preheat the oven to 400°F Cut the breadstick dough in half lengthways, then make several cuts one third of the way up the length to look like broom bristles. Repeat with the other bread, put onto a large baking sheet and drizzle with olive oil. Bake for 5-8 mins until golden.
• Stir the milk into the soup, whiz everything together in blender or processor in batches until smooth.
• Return to the pan and gently warm through. Pour into bowls and finish with a swirl of cream.

Steps:

• Combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk, 1/4 cup water and butter to 120°-130°. Add to dry ingredients; beat on medium speed just until moistened. Stir in enough remaining flour to form a stiff dough., Turn dough onto a lightly 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 30 minutes., Punch down dough. Pinch off golf ball-sized pieces. On a lightly floured surface, shape each into a 6-in. rope. Place on greased baking sheets 1 in. apart. Cover and let rise for 15 minutes., Preheat oven to 400°. Beat egg white and remaining water; brush over breadsticks. Sprinkle with coarse salt. Bake until golden, about 10 minutes. Remove from pans to wire racks to cool.