GARLIC-HERB BREADSTICKS
Provided by Food Network Kitchen
Time 1h30m
Yield 12 breadsticks
Number Of Ingredients 8
Steps:
- Put 3/4 cup warm water in a food processor. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. Add the sugar and 1 teaspoon salt and pulse until dissolved. Add the flour, olive oil and 1 tablespoon butter and pulse until the dough forms a ball, about 1 minute. Continue to process with the motor running until smooth, about 2 more minutes.
- Line 2 baking sheets with parchment; brush with olive oil. Turn the dough out onto a floured surface. Divide into 12 equal pieces, then roll each piece into a 12- to-16-inch rope. Arrange the ropes 1 1/2 inches apart on the prepared baking sheets, rolling them to coat with the oil. Cover each baking sheet with a damp cloth and set aside in a warm place until the breadsticks double in size, 45 minutes to 1 hour.
- Preheat the oven to 400 degrees F. Put the remaining 3 tablespoons butter and the garlic in a microwave-safe bowl and microwave until melted, about 1 minute. Brush the breadsticks with the garlic butter; sprinkle with herbs and salt. Bake until golden, 15 to 20 minutes.
PARMESAN GARLIC BREADSTICKS
These tender breadsticks fill the kitchen with a tempting aroma when they are baking, and they're wonderful served warm. My family tells me I can't make them too often. —Gaylene Anderson, Sandy, Utah
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 3 tablespoons butter, salt and 2 cups flour. Beat until smooth. Stir in 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 45 minutes., Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with Parmesan cheese and garlic salt. Bake at 400° until golden brown, 8-10 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 86 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 126mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
GLUTEN FREE & VEGAN GARLIC BREADSTICKS
Garlic and Herb Breadsticks anyone? These treats are packed with garlic - both in the gluten free, vegan dough and in the infused oil brushed on risen sticks before baking. Vampires beware! **The dough makes a fantastic pizza crust too!**
Provided by YummySmellsca
Categories Yeast Breads
Time 2h25m
Yield 18 breadsticks, 18 serving(s)
Number Of Ingredients 16
Steps:
- Dough:.
- Combine the yeast, sugar and warm water in a small bowl and let stand 10 minutes.
- In a large bowl (or the bowl of a stand mixer) whisk together the flaxseed, flour, garlic powder and guar gum.
- Add the foamy yeast mixture to the bowl and mix for 3 minutes with a sturdy spoon (or using the paddle if using a stand mixer).
- Add the oil and salt from Column C to the bowl and mix until the dough comes together into a soft ball and feels somewhat elastic. (If the dough feels too dry, add the warm water in small amounts until the dough feels right.).
- Set the dough aside in a warm place and let it rise for 1 hour.
- Deflate dough and knead briefly in the bowl. Let rest 5 minutes.
- Breadsticks:.
- Heat the oven to 375F.
- Combine the oil, garlic and herbs in a small bowl.
- Divide the dough into 18 balls and shape into breadsticks (I found it easiest to treat the dough like playdough and squeeze tubes with my hands).
- Place shaped sticks on a parchment lined sheet and brush with the garlic oil. Let rise 30 minutes.
- Bake the breadsticks for 20 minutes. Cool at least 15 minutes before enjoying!
Nutrition Facts : Calories 64.9, Fat 6.6, SaturatedFat 0.9, Sodium 195.2, Carbohydrate 1.4, Fiber 0.6, Sugar 0.3, Protein 0.7
GLUTEN-FREE ROASTED GARLIC AND HERB GRAVY
Every Thanksgiving I make this gravy for my family. I keep it gluten-free for my mom by using cornstarch and by adding layers of flavor with fresh herbs and roasted garlic so even if your bird doesn't render a lot of drippings you still have a delicious gravy.
Provided by Megan Mitchell
Categories condiment
Time 1h15m
Yield 6 to 7 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Peel most of the papery skin away from the garlic head. Place on a cutting board and cut off the top 1 inch. Discard the top. Place the garlic head on a small sheet of foil. Drizzle with extra-virgin olive oil and lightly sprinkle with salt. Tightly wrap and place on a small sheet tray in case it leaks. Roast until golden brown and soft, 55 to 65 minutes. Remove and let cool slightly.
- Meanwhile in a medium saucepot, combine the chicken stock, thyme, oregano, sage, rosemary and bay leaves. Bring to a simmer and then reduce the heat to low, cover and cook for 30 minutes.
- Add the reserved drippings to the pot. Squeeze in the roasted garlic from the head. Stir and then remove from heat. Strain through a fine-mesh sieve into a medium bowl, pushing the garlic through, then pour the strained stock back into a clean pot. Add in some freshly cracked black pepper and more salt, if needed.
- To make the slurry, combine 1/2 cup of the cornstarch with 1/2 cup cold water in a small bowl. Whisk together.
- Bring the stock back up to a simmer over medium. Slowly whisk in the cornstarch slurry and then bring to a boil to thicken. If the gravy looks too loose, make another slurry with the remaining cornstarch and slowly whisk in a little bit at a time until you feel the gravy thicken. Taste for seasoning. Keep warm until needed.
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