Crisp Rosemary Breadsticks 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 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:

• 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:

• In an electric mixer, combine 1/4 cup water, yeast, and barley malt. Let stand until yeast is creamy, about 10 minutes. Add olive oil, flour, salt, shortening, and remaining water; mix on low speed for 1 minute using the paddle. Change to dough hook and mix on medium-low speed until dough is soft but not tacky, 2 minutes. Add rosemary and Parmesan and mix for 1 minute more. Or knead by hand, 5 to 10 minutes.
• Transfer dough to a lightly floured surface and knead 4 or 5 turns, forming dough into a ball. Cover with lightly oiled plastic wrap and let rest for 10 minutes.
• Place a piece of parchment on a clean work surface and brush with olive oil. Transfer dough to the prepared parchment and pat it into a 4-by-22-inch rectangle. Brush surface with olive oil, cover with plastic, and let rise for 1 hour.
• Heat oven to 400 degrees. Line 4 baking sheets with parchment; oil parchment generously. Slice a 1/2-inch-wide piece of dough off the short side of the rectangle. Holding the dough by the ends, stretch it to the length of the baking sheet. While stretching dough, keep the shape as uniform as possible to prevent uneven baking. Form the ends into hooks, loops, S curves, or knots. Place on a prepared baking sheet. Repeat, forming breadsticks with all of the dough and placing them about 1 inch apart on the baking sheets. Let rise in a warm place, uncovered, for lo minutes.
• Bake 2 sheets at a time on separate oven shelves, rotating sheets halfway through baking time, until breadsticks are crisp and golden, about 20 to 25 minutes. Cool completely on wire racks before serving or storing in airtight containers.

Steps:

• In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
• Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
• Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
• Mix in about 1 cup more flour, or enough to make a soft dough.
• To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
• To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
• Turn dough out onto a generously floured board.
• Pat into a 6-inch square.
• Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
• Grease 3 large baking sheets.
• Gently rub with 2 T flour.
• With a sharp knife, cut dough lengthwise into quarters.
• Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
• Stretch one piece to about 15 inches long; place on a baking sheet.
• Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
• Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
• Cool on rack.
• If you can't cook them all at once, dough can be refrigerated.

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:

• Place water in large bowl of electric mixer fitted with dough hook. Add yeast and pinch of sugar; stir to blend. Let stand until foamy, about 10 minutes. Add 1 tablespoon salt and chopped rosemary; beat at medium speed until blended. Add 4 cups flour, 1 cup at a time, beating until well incorporated. Mix milk and oil in small bowl. With mixer running on low speed, gradually add milk mixture. Increase speed to medium; beat 6 minutes. Scrape dough from hook and sides of bowl (dough will be soft and sticky). Let dough rest in bowl 15 minutes.
• Sprinkle 2 heavy large baking sheets generously with cornmeal. Turn out dough onto floured surface and knead until soft and slightly sticky, adding more flour if necessary. Divide dough into 12 equal pieces. Let dough rest 10 minutes.
• Roll each dough piece between work surface and palms of hands to 12-inch long rope. Arrange 6 ropes on each baking sheet, spacing apart. Break small green clusters off rosemary sprigs. Insert stem end of rosemary clusters along top of breadsticks, spacing rosemary 2 inches apart. Using sprayer filled with cold water, lightly mist breadsticks. Let rise uncovered in warm draft-free area until puffy and light, about 30 minutes.
• Position 1 rack in lowest third of oven and 1 rack in center and preheat to 450°F. Brush breadsticks lightly with glaze. Sprinkle very lightly with coarse salt, if desired. Place baking sheets on racks in oven and spray oven with water. Bake 15 minutes, spraying oven with water every 5 minutes, spraying oven with water every 5 minutes. Continue baking without spraying until breadsticks are golden and sound hollow when tapped, about 15 minutes longer. Transfer breadsticks to racks; cool. (Can be made ahead. Wrap tightly in foil and freeze up to 2 weeks. Thaw breadsticks. If desired, rewarm wrapped sticks in 350°F oven 15 minutes.)

Steps:

• Stir together water, yeast, and sugar in a bowl and let stand for 5 minutes.
• Combine flour, whole wheat flour, rosemary, and salt in a food processor with a plastic dough blade and pulse for 5 seconds.
• Stir water and oil into yeast.
• With processor running, pour yeast mixture into the flour.
• Process until dough forms a ball, adding flour, 1 tbsp at a time if necessary.
• Place dough in a lightly greased bowl, turning to grease top.
• Cover and let rise in a warm place for 1 1/2 hours.
• Divide dough in half. Roll each half into a 12 inch log. Cut each log into 1 inch pieces. Roll each piece into a long rope. Fold rope in half, twist, and place on a lightly greased baking sheet.
• Sprinkle breadsticks with cornmeal and let rise for 15 minutes.
• Preheat oven to 300.
• Combine egg white with pinch of salt.
• Brush mixture over breadsticks and sprinkle with salt, sesame seeds, or poppy seeds.
• Bake for 30 minutes.
• Increase heat to 350 and bake 5 minutes until golden brown.

Steps:

• In a food processor, combine the flour, baking powder, salt and shortening; cover and process until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Transfer to a floured surface. Roll dough into a 10x8-in. rectangle. Cut into sixteen 10x1/2-in. strips. Twist each strip 4 times and place on baking sheets. Brush with oil. Combine coarse salt and thyme; sprinkle over breadsticks. , Bake at 350° until golden brown and crisp, 18-20 minutes. Cool on a wire rack.

Steps:

• Dissolve sugar in warm water in large bowl; sprinkle in yeast; let stand 10 minutes, then stir well.
• Stir in oil, salt, and 3 cups flour; beat with wooden spoon or electric mixer until smooth and elastic; if necessary, add more flour to make a soft dough which leaves sides of bowl; turn out onto floured board; gather up into a ball.
• Knead dough, adding more flour as necessary until smooth and no longer sticky (8-10 minutes); place in lightly greased bowl; turn dough to grease top; cover with greased waxed paper and tea towel; let rise in warm place until doubled (approximately 45-60 minutes); punch down dough and turn out onto lightly floured board; let rest for 10 minutes; roll out dough to 16" x 8" rectangle; combine topping ingredients; spread mixture evenly over surface; cut dough into 16, 1-inch strips; pick up each strip by ends and twist in opposing directions; place on greased baking sheet.
• Preheat oven to 425F and set rack in middle of oven.
• Bake for 13-15 minutes, or until golden.

Steps:

• Mix flour, salt and yeast in processor. Add rosemary, thyme, honey and oil. Gradually blend in enough water to bind dough together. Process until dough forms ball, about 30 seconds longer. Turn dough out onto work surface. Knead until smooth and elastic, about 2 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
• Punch down dough. Divide into 16 equal pieces. Roll each dough piece between palms and work surface into 12-inch-long by 1/2-inch-wide rope. Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart. Let rise uncovered in warm draft-free area until almost doubled, about 30 minutes.
• Preheat oven to 325°F. Bake until breadsticks are very crisp and pale golden, about 40 minutes. Transfer breadsticks to racks and cool. (Can be made 3 days ahead. Store airtight at room temperature.)