How To make Freezer Bread Sticks
3 To 3-1/2 cups all purpose
-flour 1 1/2 ts Slt
1/4 ts Sugar
2 pk Active dry yest
1 tb Margarine, softened
1 1/4 c Very warm water (120 - 130)
1 Egg white, beaten
1 tb Cold water
Toasted sesame seed or -poppy seed In a large bowl thouroughly mix 1 cup flour, salt, sugar and undissolved yeast. Add margarine. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto well floured board. Divide dough into 16 equal pieces. Roll each piece of dough into a rope, 18 inches long. Cut each rope into three 6-inch ropes. Place on greased baking sheets, rolling to grease all sides of dough. Cover with plastic wrap. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks. Remove from freezer, place on ungreased baking sheets. Cover; let stand at room temperature until fully thawed, about 30 minutes. Let rise in warm place, free from draft, until doubled in bulk, about 15 minutes. Brush with combined egg white and cold water, sprinkle with seeds. Bake at 375 20 to 25 minutes, or util done. Remove from baking sheets and cool on wire racks. From: Fleischmann's Bake it Easy Yeast Book Shared By: Pat Stockett
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Freezing Bread Dough- Is It Worth It?
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Homemade Garlic Parmesan Breadsticks | 5 Ingredients |
Great breadstick recipe. Its easy too. It will be a breeze if you have a dough mixer. I MUST get one because I hate dealing with dough lol... And I know it seems like a lot of butter on top but it makes it soft and perfect...so slather it on lol ❤
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Tips: The dough could use a little more salt. I added 1/2 teaspoon more the 2nd time I made them.
And I would suggest using the whole 1/2 of stick of butter on top right out of the oven.
Link to recipe:
Ingredients
1 1/2 cups warm water (105 - 110 degrees F°)
1 Tablespoon instant yeast
1 Tablespoon granulated sugar
1/2 teaspoon salt
4 cups all-purpose flour
In a large bowl, or in the bowl of a stand-mixer, add warm water, instant yeast, sugar and salt. Stir to combine (using the dough hook if in the stand-mixer)
Add 2 cups flour and mix well. Gradually add in the rest of the flour until dough pulls away from the sides of the bowl and sticks to your finger a little bit. (Remember to only add up to 4 cups flour total. Adding too much flour will make the breadsticks too dense and not soft.)
Cover bowl and allow to rise 30 minutes or until doubled in size.
Remove dough from bowl and place on a clean and lightly-floured surface. Spray a large baking sheet with non-stick spray. Roll dough into a large rectangle, about 1-inch thick, and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a long rope then twist. Place dough twist onto prepared baking sheet and repeat with the rest of dough, placing side by side on baking sheet.
Cover and let rest 30 minutes to rise again until doubled.
Preheat oven to 425° F. Bake 10 to 12 minutes or until golden-brown. Remove from oven and rub a 1/2 stick of butter over the warm breadsticks. Sprinkle tops evenly with Garlic Bread Seasoning!
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[No Yeast! No Oven] Super Fluffy and Crispy! I can't stop repeating this! Perfect for Breakfast
[No Yeast! No Oven] Super Fluffy and Crispy! I can't stop repeating this! Perfect for Breakfast
* Ingredients
300g (2 cups) All purpose flour
6g (1.5 tsp) Baking powder
2g (1/2 tsp) Baking soda
3g (1/2 tsp) Salt
1pc (55 g) Large Egg
15g (1 tbsp) Unsalted butter
130g (0.55 cup) Water
Oil temperature 190°C (375°F) --200°C (390°F)
Important tips
1. Because the baking powder will react when it meets hot water, so the water must be cold water.
2. After 10 minutes resting, knead and fold the dough to get a smooth surface. Shape the dough then rest at room temperature for 4 hours or keep it in the refrigerator overnight.
3. Make sure to sprinkle more flour on the mat to prevent sticking, roll it into a long strip and cut it into strips about 2.5-3cm wide.
4. Dip chopsticks in water and draw a line in the middle to make the middle stick together well. The sides should be separated to make the fried donuts look good.
5. The oil temperature control at 190 ° C (375 ° F) - 200 ° C (390 ° F), frying at high temperature
6. After the donuts float up, you should keep turning them over. When they are set and no longer expand, then do not turn them over and let them fry for a little longer on one side and then turn them over and fry the other side. In this way, the donuts will be more crispy. The butter in the dough can also makes the donuts more crispy.
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Chicken Bread Sticks Recipe By SooperChef
Chicken bread sticks you’ll love in very first bite. Crunchy outside and filled with creamy sandwich filling this snack recipe is a must try. Give this Chicken Bread Sticks recipe a try and share your feedback with us.
#ChickenBreadSticks #breadSticks #SooperChef
Ingredients
Chicken boneless 250g
Cabbage (chopped) 1/4 cup
Carrot (chopped) 1/4 cup
Capsicum (chopped) 1/4 cup
Mayonnaise 1 cup
Chicken powder 1/2 tbsp
Garlic (chopped) 1 tbsp
Salt to taste
Black pepper 1 tsp
Garlic powder 1 tsp
Oil 1 tsp
Bread slices as required
Mozzarella cheese as required
Cheddar cheese as required
Bread crumbs as required
Eggs (beaten) 2
Oil for frying
Ingredients for cocktail sauce:
Mayonnaise 1/4 cup
Ketchup 1/4 cup
Hot sauce 1 tsp
Salt to taste
Garlic powder 1/4 tsp
Directions:
In a pot simmer water, add chicken cubes and boil until fully cooked. Take out the chicken when done and chop it. Set aside.
Heat oil in a pan, add chopped garlic and sauté it for a minute. Then add carrot, capsicum, cabbage in it and cook for 2 minutes.
Now add chopped chicken, chicken powder, salt, black pepper, garlic powder, mayo in it and mix it well. Your chicken filling is ready. Set aside.
Option 1: Take bread slices, cut edges and spread chicken filling. Cover it with another bread slice and cut finger shapes.
Option 2: Take bread slices, cut edges then spread chicken filling and add cheese on top. Cover it with another bread slice and cut finger shapes.
Dip these bread fingers firstly in egg then coat them in bread crumbs.
Note: these bread sticks can be freeze in an airtight box for up to 2 weeks.
Now in a bowl add mayo, ketchup, hot sauce, salt and garlic powder. Mix it well and your cocktail sauce is ready. Serve it with bread sticks.
Heat oil in a pan and deep fry these bread fingers until light golden brown. Bread fingers are ready.
Enjoy your tasty bread sticks with sauce.
Preparation time: 40 minutes
Cooking time: 20 minutes
Serving: 4-5
How To Freeze Bread Dough
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Frozen Bread Dough Cheese Sticks | Bosco Sticks
These cheesy breadsticks are very simple to make! They remind me of school cafeteria bosco sticks!
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