Cheese And Rosemary Bread Sticks Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 heavy large baking sheets with silicone baking sheets or parchment paper.
• In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped.
• Set the cheese mixture aside.
• Separate the dough strips.
• Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips.
• Working with dough strip at a time, coat each strip with the olive oil and then the cheese mixture, pressing very gently.
• Twist each cheese covered dough strip and place onto prepared baking sheets.
• Sprinkle with the salt, if you wish.
• Bake until the breadsticks are golden brown, about 10 to 15 minutes.
• Transfer the warm breadsticks to a basket and serve.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper.
• 3. In a food processor, chop the Parmesan, Gruyere, and rosemary together just until coarsely chopped. Set the cheese mixture aside.
• 4. Separate the dough strips. Using a pizza cutter or a large, sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with one dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with salt, if desired.
• 5. Bake until breadsticks are golden brown, about 10-15 minutes. Transfer warm breadsticks to a basket and serve. Serves: 24

Steps:

• Place half the water in a large bowl. Stir in the yeast and the sugar. Allow to sit about 10 minutes, or until the yeast is bubbling. Add the remaining water, 2 tablespoons of the oil and the salt. Stir to combine. Begin to stir in the flour, 1 cup at a time. When it forms a dough, turn it onto a lightly floured board and knead in the remaining flour. Knead the dough for 8 minutes, then knead in the herbs and the pepper. Continue to knead for another 3 to 4 minutes, until the dough is smooth and elastic.
• Oil a large bowl, add the dough and turn to coat with the oil. Cover lightly with plastic wrap and refrigerate until doubled in bulk, 5 to 6 hours. Punch the dough down and divide it into 4 pieces. Roll out each piece into a 6-by-11-inch rectangle less than inch thick. Cut them into strips a little less than i inch wide.
• Oil the baking sheets and place the strips about inch apart. Brush lightly with oil and set aside for 1 hour to rise. Preheat the oven to 375 degrees. Bake for 15 to 20 minutes, until golden. Cool on racks and serve.