Onion Rye Breadsticks 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-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:

• In a large skillet over medium-low heat, cook onion in 4 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onion is golden brown, stirring frequently. , On a lightly floured surface, roll bread dough into an 18x12-in. rectangle. Spoon onion mixture lengthwise over half of the dough; fold plain half of dough over onion mixture. Cut into eighteen 1-in. strips. Twist each strip twice; pinch ends to seal. , Place 2 in. apart on greased baking sheets. Melt the remaining butter; brush over breadsticks. Cover and let rise in a warm place until doubled, about 40 minutes. , Meanwhile, preheat oven to 350°. Bake 12-15 minutes or until lightly browned. Serve warm.

Steps:

• In a small skillet, saute onion in oil until tender; cool. In a large bowl, dissolve yeast in warm water. Add the milk, butter, 1 egg, sugar, salt and 1 cup flour. Beat on medium speed for 2 minutes. Stir in onion and enough remaining flour to form a soft dough. , Turn onto a 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 1 hour. , Punch dough down. Let stand for 10 minutes. Turn onto a lightly floured surface; divide into 32 pieces. Shape each piece into an 8-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise for 15 minutes. , Beat cold water and remaining egg; brush over breadsticks. Sprinkle half with sesame seeds and half with poppy seeds. Bake at 350° for 16-22 minutes or until golden brown. Remove to wire racks.

Steps:

• Make dough:
• Cook onion in oil with 1/4 teaspoon salt in an 8- to 9-inch nonstick skillet over moderately low heat, stirring, until softened, about 6 minutes, then cool.
• Stir together yeast, honey, and 1/4 cup milk in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Stir together flours, pepper, and remaining 1 1/4 teaspoons salt in a large bowl, then add yeast mixture, onion mixture, and remaining 3/4 cup milk, stirring until a soft dough forms. Turn out dough onto a floured surface and knead, adding just enough additional flour to prevent sticking, until smooth and elastic, about 8 minutes.
• Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl with a clean kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, at least 1 hour (see cooks' note, below).
• Shape and bake bread:
• Oil 2 large baking sheets and sprinkle with cornmeal, shaking off excess.
• Turn out dough onto a lightly floured surface and knead several times to remove air. Divide dough in half and roll out 1 half with a floured rolling pin into a 12-inch round (1/2 inch thick). Transfer round to one of baking sheets and prick all over at 1-inch intervals with a fork, then cover loosely with oiled plastic wrap (oiled side down). Make another round in same manner and transfer to other baking sheet. Let rounds rise slightly in a draft-free place at warm room temperature 30 minutes.
• While rounds rise, put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
• Gently brush rounds with some egg wash, being careful not to deflate dough, then sprinkle with caraway seeds.
• Bake, switching position of sheets halfway through baking, until tops are golden and bottoms sound hollow when tapped, 12 to 16 minutes total. Transfer flatbreads to a rack to cool slightly. Serve warm or at room temperature.

Steps:

• Add water (yes 3/4 cup AND the 2tbs) to the bread machine followed by the lemon juice, sugar, flour, and then the yeast.
• Set bread machine to the dough setting and start the cycle.
• When cycle is done, remove dough onto a lightly floured surface and knead about 5 minutes.
• Using a floured rolling pin, roll dough out into a large rectangle.
• Sprinkle dough with about 3/4 of the onions, reserving some to sprinkle on top later.
• Starting from the side closest to you roll the dough up into a tube shape.
• Slice the dough into 1 inch slices as if you were making cinnamon rolls.
• Place each slice, on it's side, on a greased baking sheet and cover loosely with plastic wrap.
• Allow rolls to rise for about 30 mins or until doubled in size. At this time you can sprinkle the remaining diced onions on the tops of each roll.
• While rising, preheat oven to 400 degrees farenheit.
• Bake about 20-25 mins or until golden brown.
• Cool and enjoy!

Steps:

• In a large skillet, heat butter over medium heat. Add onions; cook and stir until tender. Stir in paprika; cool completely. , On a lightly floured surface, roll dough to a 16x14-in. rectangle. Spread onion mixture down 1 half of the rectangle. Fold dough lengthwise in half over onion mixture, forming a 16x7-in. rectangle; seal edges., Cut dough lengthwise into thirty-two 1/2-in.-thick strips. Twist each strip 2 or 3 times. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°., Brush breadsticks with beaten egg; sprinkle with sesame seeds. Bake 13-16 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• Combine butter and soup mix; spread over bread. Cut each slice into 3/4-in. strips and place on ungreased baking sheets. Bake at 350 degrees F for 5-6 minutes or until butter is melted and breadsticks are crisp.

Steps:

• Preheat oven to 350°F.
• In a small saucepan melt butter with caraway seeds and 1 teaspoon salt. Brush bread on both sides with butter mixture and slice lengthwise into 1/2-inch-wide strips. On a baking sheet sprinkle breadsticks with additional salt and bake in lower third of oven, turning once, until golden brown and crisp, about 15 minutes. Transfer breadsticks to a rack and cool completely. Breadsticks may be made 2 days ahead and kept in a resealable plastic bag.

Steps:

• Heat oven to 350°F
• Mix the french fried onions and cheese in a pie plate. Separate dough into 12 pieces on a sheet of waxed paper.
• Brush top side of dough with egg white; dip into french fried onion crumbs. Brush bottom side of dough with egg and dip into crumbs.
• Twist pieces to form a spiral; place on ungreased baking sheet. Bake 15 minutes until golden brown.
• Enjoy!

Steps:

• Combine butter and soup mix; spread over bread. Cut each slice into 3/4-in. strips and place on ungreased baking sheets. Bake at 350 degrees F for 5-6 minutes or until butter is melted and breadsticks are crisp.

Steps:

• To proof your starter, feed it with equal parts of flour and water, cover loosely and let it sit overnight or up to 12 hours (longer proof=sourer flavor).
• At this point, measure out your 2 cups of starter into mixing bowl and proceed with recipe.
• Saute onions in olive oil until they become translucent.
• Remove from heat and add butter, water and salt.
• Cool to lukewarm (85 degrees F) and stir into starter.
• Add the rye flour and mix well.
• Add the white flour gradually, until it is too stiff to mix by hand.
• Turn onto a floured surface and knead in enough remaining flour until dough is satiny.
• Shape into an elongate loaf.
• Place on baking sheet and let rise, covered, in a warm place for 1 to 2 hours, or until about doubled in bulk (rising time will vary according to your starter, but it takes longer than breads made with commercial yeast).
• Preheat oven to 375 degrees F.
• Make diagonal slashes in top of loaf with a razor blade or very sharp knife.
• Bake for 40 to 50 minutes.
• Remove from baking sheet and cool on wire rack.
• This bread could also be made using the dough cycle of your bread machine.