ALMOST-FAMOUS BREADSTICKS
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 16 breadsticks
Number Of Ingredients 9
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.
HOMEMADE RYE BREAD
Provided by Food Network
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
- Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
RYE BREADSTICKS WITH CARAWAY SEED
Make and share this Rye Breadsticks With Caraway Seed recipe from Food.com.
Provided by Sharon123
Categories Yeast Breads
Time 2h5m
Yield 24 sticks
Number Of Ingredients 10
Steps:
- Place 1/4 cup water in a bowl. Sprinkle in yeast; stir until dissolved. Add remaining 1 cup water, sugar, salt, caraway seed, butter, rye flour, and 1/2 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Punch the dough down; divide in half. Cut each half into 12 equal pieces. Roll each piece into a rope about 6 inches long. Place on greased baking sheets, about 2 inches apart. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Brush lightly with melted butter; sprinkle with caraway seed.
- Bake at 400*F for 15 to 20 minutes or until done.
- Remove from baking sheets; cool on wire racks. Enjoy!
Nutrition Facts : Calories 85.1, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 111.7, Carbohydrate 14.6, Fiber 1.7, Sugar 1.7, Protein 2
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
RYE CARAWAY BREADSTICKS
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h30m
Yield Two dozen breadsticks
Number Of Ingredients 9
Steps:
- Dissolve the yeast in the water in a large bowl or in the bowl of a stand mixer. Stir in the honey, agave nectar, malt extract or rice syrup. Let stand for five minutes. Stir in the olive oil.
- Combine the rye flour, whole-wheat flour, 1 cup of the unbleached all-purpose flour, caraway seeds and the salt. Add to the liquid mixture. If kneading by hand, stir until you can turn the dough out onto a lightly floured surface; knead for 10 minutes, adding flour as necessary to keep the dough from sticking to your hands and worktable. If using an electric mixer, mix at medium speed for 8 to 10 minutes. Add flour as necessary so that the dough comes away from the sides of the bowl. The dough should be elastic and just slightly sticky.
- Lightly flour your work surface or brush with olive oil. Using your hands or a rolling pin, roll the dough into a 14-by-4-inch rectangle. Make sure there is enough flour or oil underneath the dough so that it doesn't stick to the work surface. Brush the top with oil. Cover with plastic wrap, then with a damp kitchen towel. Allow to rise for 1 to 1 1/2 hours until nearly doubled. (If you need the workspace, lightly oil the underside of a sheet pan and place the dough on top.)
- Preheat the oven to 400 degrees with the racks positioned in the middle and upper thirds of the interior space. Brush sheet pans with olive oil. Cut the dough crosswise into four equal pieces. Cut each piece crosswise into six equal pieces. Roll each between the board and your hands as you were making a rope until it is as long as the baking sheet. For a tighter strip, twist the strands from one end to the other. Place 1 inch apart on the baking sheets until you've filled two baking sheets. Continue to shape the remaining breadsticks while the first batch is baking.
- Place in the oven, and bake 15 minutes. Switch the pans top to bottom and front to back, and bake another 10 minutes until the breadsticks are nicely browned. (They will be darker on the bottom; if you want them more evenly browned, flip the breadsticks over halfway through.) Remove from the heat, and cool on a rack. Shape and bake any remaining dough as instructed.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 81 milligrams, Sugar 0 grams
RYE BREAD
This rye bread recipe is lower in gluten than your average white loaf - this recipe uses white or wholemeal flour to give a light texture but you can experiment with ratios
Provided by Cassie Best
Categories Lunch, Side dish
Time 50m
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
- Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
- Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 - 1.5 hr, or until doubled in size.
- Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving
Nutrition Facts : Calories 170 calories, Fat 1.1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 34.3 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 6.9 grams fiber, Protein 5.6 grams protein, Sodium 0.3 milligram of sodium
ONION RYE BREADSTICKS
An envelope of onion soup mix provides the fast flavor you'll find in these rye snacks from Barbara Brown of Kentwood, Michigan. 'They're an easy accompaniment to soup or salad when time's at a premium,' she writes. 'The buttery mixture is terrific on multi-grain bread, too.'
Provided by Allrecipes Member
Time 10m
Yield 28
Number Of Ingredients 3
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.
Nutrition Facts : Calories 73 calories, Carbohydrate 8.4 g, Cholesterol 8.7 mg, Fat 3.8 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 217.3 mg, Sugar 0.7 g
SOURDOUGH BREADSTICKS
Wonderful with soups, salads or your favorite pasta dish. The Pizza Sticks make a great snack! This recipe makes a soft flavorful breadstick. I make in my Kitchen Aid however it can easily be made by hand. The amount of flour required will vary with the consistency of the starter and the additions that are added, i.e. pepparoni.
Provided by Galley Wench
Categories Breads
Time 1h30m
Yield 10-12 Bread Sticks
Number Of Ingredients 14
Steps:
- Blend together the dry ingredients in mixing bowl; make a well in the center.
- Pour in sourdough starter and olive oil and mix on low; adding additional water and flour as needed.
- Optional: Add 1/2 cup grated parmesan cheese.
- Knead for approximately 6-8 minutes until dough is smooth and elastic.
- NOTE: For Pizza Bread Sticks: Add pepparoni and grated parmesan cheese once the flour has been incorporated (approximately 3 minutes after kneading started).
- Remove from bowl and form into a ball and place in a bowl that has been sprayed with non-stick cooking spray, turning once to coat the top.
- Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/2 - 2 hours (depending on your starter and the temperature of your kitchen).
- Turn dough onto floured work surface and gently pull (do not roll) into a rectangle approximately 16 x 8 x 1/2 inches.
- Using a pizza cutter, cut dough into 10-12 pieces.
- For Pizza Breadsticks; Cut each stick slightly wider, place mozzarella sticks in the center of the dough and fold over to totally encase the cheese with dough. (See Note Below).
- Place sticks 2 inches apart on pizza peel (or back of pizza pan) covered with parchment paper.
- Cover with a damp towel and allow to rise until doubled, about 45 minutes(this will vary depending on your sourdough starter and kitchen temperature).
- Place baking stone in oven and preheat to 375 degrees F.
- Bruh tops of dough with olive oil and sprinkle with preferred topping.
- Bake for 12-15 minutes until bottoms are light brown.
- Serve warm.
- Note: If you plan to freeze or serve later, bake plain,;cool on wire rack and store in plastic ziplock bag. Just before serving, brush tops with butter or olive oil and sprinkle on preferred topping and pop into a hot oven for a couple minutes.
Nutrition Facts : Calories 185.6, Fat 7.8, SaturatedFat 3.1, Cholesterol 15.3, Sodium 414.9, Carbohydrate 19.8, Fiber 0.7, Sugar 0.3, Protein 8.6
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