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Recipe: Garlicy Parmesan Bread Sticks


This recipe for Garlicy Parmesan Bread Sticks is very easy… trust me… I wouldn’t lie to you…. the dough is a basic pizza dough recipe which is a snap to make using a mixer with a dough hook.

I promise you they will be a hit…. They go so well with Italian dishes… and even as a snack… serve it with pizza sauce or garlic butter dipping sauce…. all I can say is yummmm.

TIPS

I made half using just a parmesan and garlic topping….and some I added Italian Seasoning to as well… both are delicious… just add a shake or two of Italian seasoning to the parmesan cheese, garlic powder and salt…

You can make either crispy bread sticks…. or doughy bread sticks… I wrote the recipe for crispy ones… if you prefer them doughy… cut the dough in half instead in quarters…. Roll the dough about 1/8 inch thick… cut the strips into 2 inch strips… bake for only 15 minutes or until they just start to brown… otherwise follow the steps outlined in the recipe below.

This recipe will make about 30 crispy bread sticks… and about half that for the doughy ones….

If you want more bread sticks… use 4 cups of flour….1 ½ cups water… same amount of yeast …and double the rest of the ingredients…. it should be no problem doubling the recipe.

The amount of water and flour will vary slightly by climate…warmer, more humid climates require a little more flour… drier climates require a bit more water… you will need to start with the quantities I give you and add more water or flour to get the right consistency…. The dough should feel smooth and stretchy… like chewed bubble gum.

If you use Fleischmann’s Rapid Rise Yeast… the rising time should be about an hour… the dough will double in size…. if using non-rapid rise yeast will take longer for the dough to rise.

Store in an airtight container after they have cooled completely.






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Recipe: Garlicy Parmesan Bread Sticks

All you need:


2 cups flour
¾ cup warm water
1 packet Fleischmann's Rapid Rise Yeast
1 teaspoon sugar
3 teaspoons garlic powder,divided
5 tablespoons grated Parmesan cheese, divided
1 ½ teaspoons salt, divided
3 tablespoons olive oil, divided
2 shakes of Italian Seasoning (optional)
Tomato or Pizza Sauce (optional)
Garlic butter (optional)

All you need to do:

Preheat the oven to 375 degrees F.

Line baking sheets with parchment paper or lightly grease them. Set aside.

In a wide shallow bowl, mix ¼ cup (4 tablespoons) Parmesan cheese, ½ teaspoon salt, 1 teaspoon garlic powder and Italian Seasoning (the Italian Seasoning is optional). Set aside.

Put 2 tablespoons olive oil and set aside.

In a small measuring cup mix the water, yeast and sugar and allow it to sit for about 5 minutes until it develops a “head”.

In a large mixer bowl put the flour, 1 tablespoon Parmesan cheese, 2 teaspoons garlic powder and 1 teaspoon salt.

Put the dough hook on the mixer and add the water with the yeast into the flour.

With the mixer on a medium to low speed, allow the mixer to mix the ingredients.

You will have to stop it occasionally and roll the dough in the loose flour with your hands.

When dough forms a ball…. Stop the mixer and touch the dough it should be smooth and elastic… not wet or dry… just slightly moist…. It will feel like chewed bubble gum. This should take about 10 minutes.

If the dough feels sticky, add a bit of flour … adding no more than a teaspoon at a time… have the dough hook knead the dough after each addition….

Likewise if the dough feels dry and doesn’t completely form a ball… add a bit of water… continue until you have the right consistency.

Put 1 tablespoon of olive oil in a medium size bowl. Use a paper towel to wipe the oil over the sides of the bowl.


Place the dough ball into the bowl and roll it around in the oil.

Cover the bowl with plastic wrap or a damp towel.

Place the bowl in a warm, draft free place and allow the dough to rise. It will double in size.


When dough has doubled in size (about an hour using rapid rise yeast), remove the plastic wrap and “punch down” the dough and turn it onto a floured surface.

Roll the dough on the flour to get rid of the stickiness.



Cut the dough into quarters.

Work with one quarter at a time.






Roll the dough out to a rectangle approximately 5 inches by 9 inches. Cut the sides to make straight sides.







Cut the dough into 1 inch wide strips.











Fold the strips over and lay them on a plate.

Using a pastry brush, brush both sides with olive oil.






Then roll each strip into the parmesan and garlic cheese mixture you made earlier.






Gently pull the dough and twist it… then lay it on the parchment lined baking sheet.

Repeat with the other quarters of dough.


Bake at 375 degrees F. for about 15 minutes for chewier bread sticks… they should just be turning brown around the edges… for crispier bread sticks bake for 20 minutes …. they should be turning a light brown color.

Cool on a rack.

Serve warm with tomato or pizza sauce or garlic butter dipping sauce.

9 comments:

go January 13, 2010 at 2:54 AM  
This comment has been removed by a blog administrator.
RING January 13, 2010 at 2:57 AM  
This comment has been removed by a blog administrator.
Linda January 13, 2010 at 10:25 AM  

Thank you Go! For those of you who don't read Chinese (I don't either) Microsoft has a wonderful translator... I discovered this wonderful feature some time ago when someone else left a message ...unfortunatelly it was Chinese porn...hence I prior approve comments before publishing...

This is what Go said...

Your blog article is absolutely wonderful !!Have time I will visit often !!

Buffie January 13, 2010 at 11:14 AM  

These sound really yummy. I'm going to try to make them this weekend.

A Year on the Grill January 13, 2010 at 11:57 AM  

this looks so good... making a stew this weekend, and these would be perfect!

Donna-FFW January 14, 2010 at 6:53 AM  

Id love these to go with a bowl of homemade soup!!

Linda January 14, 2010 at 1:49 PM  

Donna...

You're right... these are great with homemade soup...a perfect addition!

Liz Ganji July 28, 2010 at 12:07 AM  

Thank you for this recipe - they went fabulously with my summer salad tonight made with marinated flank steak, feta, peaches, walnuts, and other veggies from my garden. Perfect accompaniment to a hot summer night's meal.

Linda July 28, 2010 at 5:12 AM  

Thanks Liz for stopping by and glad you liked these so much!

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