Basket of Breadsticks | Delish
3 ways to make bread even better.
1. Preheat oven to 375º. On a floured work surface, roll out crescent sheet. Brush with melted butter.
2. Using a pizza cutter or knife, make 6 to 8 slices. Top breadsticks with desired toppings. For Parmesan Garlic, sprinkle with garlic, parsley, and Parmesan. For Cheddar Chive, sprinkle with cheddar and chives. For Everything, sprinkle with minced garlic and onions, sesame seeds, poppy seeds, and salt.
3. Halve the dough. Twist each breadstick and transfer to a parchment-lined baking sheet. Sprinkle with more toppings, if desired.
4. Bake until puffy and golden, 12 minutes.
INGREDIENTS
1 tube Crescent Sheets
1/2 c. melted butter
FOR PARMESAN GARLIC BREADSTICKS:
2 cloves garlic, minced
1 tbsp. Freshly Chopped Parsley
2 tbsp. grated Parmesan
FOR CHEDDAR CHIVE BREADSTICKS:
1/2 c. shredded Cheddar
2 tbsp. freshly chopped chives
FOR EVERYTHING BREADSTICKS:
1 tbsp. minced onion
1 tbsp. minced garlic
1 tbsp. sesame seeds
1 tbsp. poppyseeds
1 tsp. kosher salt
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Recipe for Onion Rosemary Breadsticks
In this recipe video tutorial I show you how to make delicious savory onion rosemary breadsticks from scratch. Fresh and tasty.
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Garlic bread sticks: delicious and super easy to make!
This recipe is so simple and perfect for serving alongside your favorite soups and salads!
INGREDIENTS
100g of butter
2 tbsp of spring onion
1 head of garlic
1 egg
1 baguette
1 tsp of sugar
1 tsp of salt
METHOD
1. Cut a baguette in half. Cut each half in half again and you get bread sticks.
2. Place on a baking tray.
3. Pour butter, grated garlic, and finely cut spring onion into a pot and mix.
4. Add the egg and do not stop beating.
5. Spread the mixture on each breadstick. Sprinkle sugar.
6. Bake for 25 minutes at 180°C/356°F.
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Homemade Garlic Cheese Bread Sticks | Cheesy Garlic Bread
Read the full recipe:
Homemade Breadsticks
Homemade Breadsticks are light, buttery, and oh so delicious! You can make them by hand or in a stand mixer. These easy breadsticks are ready to eat in less than 90 minutes.
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✅Ingredients
Breadstick Dough:
• 1 cup warm water, 100-110 degrees Fahrenheit
• 1 tablespoon instant dry yeast
• 2 tablespoons granulated sugar
• 1 teaspoon table salt
• 3 tablespoons olive oil
• 2 ½ cups all-purpose flour
For Topping:
• 2 tablespoons melted butter
• ¼ teaspoon table salt
• ¼ teaspoon garlic powder
• 1 tablespoon grated parmesan cheese (optional)
• 1 teaspoon Italian seasoning (optional)
✅Instructions
1️⃣ In the bowl of a stand mixer, combine warm water, yeast, sugar, salt, and olive oil.
2️⃣ Add in 2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft, but shouldn't stick to your hands. Add more or less flour until the dough reaches the desired consistency.
3️⃣ Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 30 minutes.
4️⃣ Lightly grease a baking sheet or line with parchment paper. Punch dough down and divide into 12 equal pieces. Roll each piece into a 9 to 10-inch long rope or snake. Place on the prepared baking sheet and let rise for 20 minutes while the oven preheats.
5️⃣ Preheat oven to 400 degrees F. Bake breadsticks for 16 to 18 minutes, until golden brown on top.
6️⃣ While the breadsticks are baking, whisk together the melted butter, salt, and garlic powder in a small bowl. Brush on top of breadsticks immediately after baking. Sprinkle with parmesan cheese or dried herbs as desired.
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parmesan breadsticks cheese baked into the dough & on top recipe 34
Forget about those breadsticks you’ve bought frozen or that come free with dinner. Once you’ve made these, there will be no going back. With real cheese baked into the dough and even more sprinkled on top, the flavor of these parmesan breadsticks can’t be beat. Since you control how much olive oil is in them, you can forget about them being greasy too!
Ingredients (yields 9 breadsticks)
2 cups (10 ounces or 284 grams) all purpose flour (I used King Arthur flour)
1½ teaspoons (about 5 grams) instant dry yeast
1½ teaspoons (9 grams) salt
1 teaspoon onion powder
6 ounces (178 grams) water, room temperature
2 teaspoons (10 grams) olive oil
1½ ounces (42 grams) parmigiano-reggiano, grated
1 large egg beaten with 1 tablespoon olive oil and a pinch of salt
Mix the first 4 ingredients in the bowl of a stand mixer. With the mixer on low, add the water and oil and mix until all the liquid has been absorbed by the dry ingredients, scraping down the bowl after 30-45 sec (total time 2 min). Increase speed to medium low (2 on a Kitchenaid) and knead for 8 min. With the mixer on low, slowly add ⅔ of the grated cheese, a little at a time, until it’s fully incorporated, about 2 min.
On a lightly floured counter, form the dough into a ball and rest it in a covered bowl for 1 to 1 1⁄2 hours until doubled in size. Once the dough has doubled in size, turn out onto a lightly floured counter, and divide into 9 equal pieces. Roll each piece into a tight ball, cover and let rest for 30 min.
Roll each ball into an 8” long cylinder. Place on a lightly oiled silicone mat or parchment paper on a sheet pan. Cover and proof for 30 min or until roughly double in size. Brush the tops of each piece of dough with egg wash and sprinkle with the remaining grated cheese.
Bake at 500F (260C) for 12-14 min, rotating the pan 180 degrees halfway through baking time. Cool for 15 min on a wire rack. Eat.
Equipment used:
Digital kitchen scale
Stand mixer with dough hook
Cheese grater
1 pint (.5 L) jar with lid
Whisk
Silicone spatula
Silicone bowl scraper
Bowl for proofing
Silicone pizza cutter
Silicone baking mat
Pastry brush
Sheet pan
Wire rack
Check my playlist for this developing series of videos and watch me learn to bake! I’m using the book Bread Illustrated from America's Test Kitchen. There are at least 100 recipes in it and I'm on a mission to bake each of them, in order, and make videos of myself doing it. This is the 34th one; you’ll find the complete recipe beginning on page 170. I’m not affiliated with ATK in any way & won’t receive a penny if you buy their book (or get it from the library!) I just like it and think baking every recipe in it is going to be a fantastic way to learn & master bread baking.
Find the book here:
**NOTE: I list most ingredient amounts three ways: by volume (cups, teaspoons, etc) and by weight in both Imperial (ounces, pounds, etc) and Metric (grams) units. Following the recommendation of America’s Test Kitchen (as well as that of nearly every cooking/baking resource I trust) I weigh ingredients whenever possible and I prefer the Metric system. I find it quicker, easier and less prone to error, especially when reducing or increasing ingredient amounts to bake less or more than the original recipe.**