BEST EVER BREADSTICKS
Present these delicious breadsticks alongside an Italian favorite like lasagna or spaghetti. They're an attractive and edible addition to the table setting! -Carol Wolfer, Lebanon, Oregon
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 69 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 108mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BREADSTICKS
These taste soooo close to Olive Garden® breadsticks! So delicious! Goes well with pizza, pasta, and soup!
Provided by Kandilynn
Categories Bread Yeast Bread Recipes
Time 1h35m
Yield 18
Number Of Ingredients 10
Steps:
- Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
- Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
- Grease a baking sheet.
- Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
- Bake in the preheated oven until golden brown, 10 to 12 minutes.
- Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.9 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 173 mg, Sugar 2.9 g
PARMESAN BREADSTICKS
Provided by Food Network Kitchen
Categories side-dish
Time 2h50m
Yield 20 breadsticks
Number Of Ingredients 7
Steps:
- Combine 3/4 cup warm water (105 degrees F to 110 degrees F) and the sugar in a food processor. Sprinkle the yeast on the surface and set aside until foamy, about 5 minutes. Add the olive oil and pulse once. Add the flour and salt; pulse to form a smooth dough, about 2 minutes. Brush a large bowl with olive oil. Transfer the dough to the bowl and form into a ball. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
- Lay out a large sheet of parchment paper and brush with olive oil. Transfer the dough to the parchment and pat into a 6-by-12-inch rectangle. Brush the dough lightly with olive oil. Cover with plastic wrap and set aside 10 minutes. (At this point, you can refrigerate the dough, covered, up to 12 hours.)
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment; brush with olive oil. Cut the dough in half crosswise with a chef's knife or pizza cutter to make two 6-inch squares. Cut each half into 10 equal pieces.
- On a lightly floured surface, stretch and roll each piece of dough with your hands into a thin 12-to-14-inch-long rope. Transfer the ropes to the prepared baking sheets, arranging them about 1/2 inch apart.
- Whisk the egg white with 2 tablespoons water in a small bowl. Brush the breadsticks lightly with the egg wash, then sprinkle with parmesan. Cover loosely with plastic wrap; set aside 10 minutes.
- Uncover the breadsticks and bake until golden and crisp, about 30 minutes, rotating the baking sheets halfway through. Slide off the baking sheets and let cool on racks. (The breadsticks will crisp up as they cool; if they are still flexible, bake about 7 more minutes.) Store in an airtight container up to 3 days.
ITALIAN BREADSTICKS
Wonderful Italian breadsticks made with Gold Medal® flour are perfect to accompaniment with your meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 32
Number Of Ingredients 11
Steps:
- Spray cookie sheets with the cooking spray. In a large bowl, place the yeast. In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. Pour water over yeast; stir until yeast is dissolved. Stir in the sugar, 1 teaspoon salt, 1/4 cup oil and 1 cup of the flour. Beat with an electric mixer on medium speed until smooth. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
- Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. If dough is sticky, lightly flour your hands. Shape dough into a uniform roll that's 10 inches long. Cut roll crosswise into 32 equal parts. Roll each part into a pencil-like rope, 8 inches long for thick breadsticks or 10 inches long for thin breadsticks. Place 1 inch apart on cookie sheets. Brush with 2 tablespoons oil. Lightly spray sheets of plastic wrap with cooking spray; cover dough loosely with the plastic wrap, sprayed side down. Let rise in a warm place 20 minutes.
- Place an egg separator over a small bowl. Crack open the egg, letting the yolk fall into the center of the separator and the egg white slip through the slots into the bowl. Cover and refrigerate egg yolk up to 4 days to use in another recipe.
- Move the oven rack to the middle position of the oven. Heat the oven to 350°F. In a small bowl, beat the egg white and 1 tablespoon water slightly with a fork or wire whisk. Brush mixture over breadsticks, using a pastry brush; sprinkle with coarse salt. Bake 1 cookie sheet at a time 20 to 25 minutes or until breadsticks are golden brown. Remove from cookie sheets to cooling rack. Serve warm or cooled.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Breadstick, Sodium 190 mg, Sugar 0 g, TransFat 0 g
More about "fruity breadsticks recipes"
EASY HOMEMADE BREADSTICKS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (74)Calories 172 per servingCategory Side Dish, Snack
- Add warm water, yeast and sugar to the bowl of a stand mixer and stir gently. Rest for 5 minutes. The yeast should lightly foam on top. If it doesn't, the yeast may not be fresh. (If using Instant Yeast, skip this step and add the yeast, water and sugar with the rest of the ingredients).
- Add another 1 1/2 cups flour. The dough should pull away from the sides of the bowl but still be very slightly sticky to the touch. Add remaining 1/4 cup of flour, only if needed. Knead mixture for 5-7 minutes.
- Transfer dough to a large, greased bowl and cover tightly with plastic wrap. Allow to rest until double in size, about 1.5 hours.
BREADSTICKS (GRISSINI) - THE CLEVER MEAL
From theclevermeal.com
Cuisine ItalianTotal Time 1 hr 30 minsCategory Appetizers, BreadCalories 77 per serving
- Stir in water and olive oil, mix well with a spatula then transfer the dough to a lightly floured surface and knead until smooth, it will take about 1 or 2 minutes (it's pretty easy to work with).
- Place the dough on parchment paper and flatten it into a rectangle (it should be approx 11 x 7 inches).
30 MINUTE SOFT BREADSTICKS - REAL MOM KITCHEN - 30 …
From realmomkitchen.com
FLUFFY GARLIC BUTTER BREADSTICKS – THE COMFORT OF COOKING
From thecomfortofcooking.com
QUICK AND EASY HOMEMADE BREADSTICKS WITH SPICY …
From thecuriouschickpea.com
HOMEMADE BREADSTICKS RECIPE (CRAZY BREAD) - A SPICY …
From aspicyperspective.com
SOFT GARLIC PARMESAN HOMEMADE BREADSTICKS - HOUSE …
From houseofnasheats.com
EASY BREADSTICK RECIPE (DONE IN 45 MINUTES) - I HEART …
From iheartnaptime.net
SOFT HOMEMADE BREADSTICKS - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
Cuisine American, ItalianTotal Time 1 hr 22 minsCategory Appetizer, Bread, Side DishCalories 338 per serving
BREADSTICKS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE BREADSTICKS - TASTE AND TELL
From tasteandtellblog.com
ARTISAN BREADSTICKS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BREADSTICKS RECIPES - BBC FOOD
From bbc.co.uk
HOMEMADE BREADSTICKS - THESTAYATHOMECHEF.COM
From thestayathomechef.com
BREADSTICK RECIPES - CRISPY, CHEESY, GARLIC & MORE | TASTE …
From tasteofhome.com
ALLRECIPES
20 BEST BREADSTICK RECIPES (ALL TYPES) - HOME STRATOSPHERE
From homestratosphere.com
STONE FRUIT SALAD WITH ROSé VINAIGRETTE RECIPE | EPICURIOUS
From epicurious.com
SUPER QUICK BREADSTICKS FROM SCRATCH - AVERIE COOKS
From averiecooks.com
10 RECIPES FOR PRIDE MONTH AS COLORFUL AS THE RAINBOW
From washingtonpost.com
TOP 10 BREADSTICK RECIPES | TASTE OF HOME
You'll also love