BREAD MACHINE BREADSTICKS (SOFT & CHEWY)
This bread machine breadsticks recipe is very easy and produces fantastic homemade breadsticks. The breadsticks are perfect to eat with Italian meals as they taste great with baked ziti, lasagna, etc. Visit BreadDad.com for more easy bread machine recipes.
Provided by Bread Dad
Categories Appetizer Side Dish
Time 1h52m
Number Of Ingredients 8
Steps:
- Place the water, olive oil and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan.
- Place the bread pan (with ingredients) into your unplugged bread machine and then plug in the machine.
- Put your machine on the Dough setting and press the start button. In our Sunbeam bread machine, the kneading & rising on the dough setting takes about approximately 1:30 hours.
- When your bread machine has finished, unplug the machine & pour the dough onto a cutting board. Wear oven mitts when handling the bread pan as it may be hot. However, first sprinkle some flour on the cutting board (before you pour the dough) in order to help prevent the dough from sticking to the cutting board.
- Preheat oven to 400 degrees F.
- Shape the breadstick dough by either cutting into thin strips or rolling into thin tubes. See the tips section below for more information on how to shape your breadsticks.
- Place the dough breadsticks onto a nonstick baking sheet. Cover them loosely with plastic wrap, wet thin towel, etc. to keep dust off & to prevent the dough from drying out. Let the dough rise for 30 minutes on the baking sheet. The dough should roughly double in width during this time.
- After the dough has risen and before you put the baking sheet in the oven, use a small pastry bush to coat the top of each dough breadstick with a thin layer of olive oil. Then sprinkle some large salt crystals (i.e. sea salt or coarse kosher salt) on top of each dough breadstick.
- Place the baking sheet in the oven for 12-15 minutes.
- Remove from the oven when finished and let the breadsticks cool for 1 or 2 minutes on a cooling rack.
- For best results, serve & eat while the breadsticks are still slightly warm.
Nutrition Facts : ServingSize 1 Breadstick, Calories 99 kcal, Carbohydrate 18 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 118 mg, Fiber 1 g, Sugar 1 g
BREAD MACHINE BREADSTICKS
The machine does the hard work and the shaping and baking in the oven is easy with this dough. Add your own toppings like dried onion bits if you like, but I like to top with kosher salt to bake and serve them with a roasted garlic butter. From The Bread Machine Cookbook by Donna Rathwell German.
Provided by Cookin-jo
Categories Breads
Time 2h15m
Yield 16 large bread sticks, 16 serving(s)
Number Of Ingredients 8
Steps:
- Add ingredients into your bread machine in the order given, excluding the egg white and water (glaze ingredients).
- Start machine on dough cycle.
- When the dough is ready turn out onto your countertop. You shouldn't need much flour.
- Cut dough into pieces the size of an egg and roll and stretch with your hands into 6 to 8 inch ropes. Place on an ungreased baking sheet.
- Cover with a tea towel and let rise 20 minutes.
- Mix the egg white and Tbsp water to make a glaze and brush over the breadsticks after they are risen. Add kosher salt, sesame seeds, or other toppings if you like.
- Bake at 400 degrees for 12 to 15 minutes until golden brown.
- Time includes the 2 hour dough cycle.
CHEESY BREAD MACHINE BREADSTICKS
Got this recipe from Better Homes and Gardens. We love all kinds of different breads. Haven't gotten to try it yet but sure sounds delicious.
Provided by Marsha D.
Categories Yeast Breads
Time 1h40m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Add warm water,oil,3/4tsp salt,to a 1 1/2lb to 2lb bread machine.
- Add 2c.bread flour, parmesan cheese, Italian seasoning,1/2tsp black pepper, Monterey Jack cheese than add the last 1cup of bread flour.
- Make a hole in dough and add the yeast.
- Set machine to the dough cycle.
- After cycle has finished, punch dough down and cover and let rest 10 minutes.
- Divide the dough into thirds after rising.
- On a lightly floured surface, roll each portion into a 14x10-inch rectangle. Using a pizza cutter or sharp knife, cut the dough lengthwise into 1/2-inch-wide strips.
- For each breadstick, pick up 2 strips together and twist several times; press ends together.
- Place breadsticks 1/2 inch apart on greased baking sheets.
- Stir together egg white and water; brush onto breadsticks.
- Sprinkle with pepper, salt, and/or cheese.
- Bake in a 400 degree oven for 10 to 12 minutes or until golden brown.
- Remove from baking sheets; cool on wire racks.
Nutrition Facts : Calories 65.2, Fat 1.9, SaturatedFat 0.6, Cholesterol 2.4, Sodium 83.3, Carbohydrate 9.7, Fiber 0.4, Sugar 0.1, Protein 2.2
PARMESAN-BLACK PEPPER BREADSTICKS
From Betty's Soul Food Collection... By using Bisquick® mix, you can have piping hot breadsticks in about 30 minutes. Mmm!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Lightly grease large cookie sheet with shortening or cooking spray. In medium bowl, stir together Bisquick mix, water, 1/2 teaspoon pepper and 2 tablespoons of the cheese until soft dough forms.
- Sprinkle work surface with Bisquick mix. Place dough on surface; roll to coat. With rolling pin, roll into 10x8-inch rectangle. Brush with butter. Sprinkle with remaining 3 tablespoons cheese; press in gently. Cut crosswise into 12 strips. Gently twist each strip. Place 1/2 inch apart on cookie sheet. Sprinkle with additional pepper.
- Bake 10 to 12 minutes until light golden brown. Serve warm.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Breadstick, Sodium 290 mg, Sugar 2 g, TransFat 1/2 g
PEPPER CHEESE BREADSTICKS (BREAD MACHINE)
This recipe was taken from Better Homes and Gardens magazine, I make these with my Kitchen Aid stand mixer with a few amount adjustments, prep time is only estimated depending on how long your dough cycle is, these are very good!
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h10m
Yield 30 serving(s)
Number Of Ingredients 13
Steps:
- Add the first 9 ingredients to a 1-1/2-2 pound bread machine according to the manufacturer's direction.
- Select the dough cycle.
- When the cycle is complete remove the dough, punch down and let rest for 10 minutes.
- Divide the dough into thirds.
- On a lightly floured surface roll each portion into a 14x10-inch rectangle.
- Using a pizza cutter or a sharp knife, cut the dough lengthwise into 1/2-inch wide strips.
- For each breadstick pick up 2 strips together and twist several times; press ends together.
- Place the breadstick dough about 1/2-inch apart on a greased baking sheet.
- Stir the egg and water together, then brush onto the breadsticks.
- Sprinkle with pepper, salt OR cheese.
- Bake in a 400°F oven for about 10-12 minutes or until golden brown.
- Remove from baking sheet, then cool on wire racks.
Nutrition Facts : Calories 65.2, Fat 1.9, SaturatedFat 0.6, Cholesterol 2.4, Sodium 83.4, Carbohydrate 9.7, Fiber 0.4, Sugar 0.1, Protein 2.2
PEPPER CHEESE BREAD
This is absolutely the best pepper cheese bread recipe I have ever found. It came from Betty Crocker years ago when they did their recipe boxes back in the 70's. It is baked in 1 lb. coffee cans. My mom had the lime green recipe box when I was a kid, but lost it. Betty Crocker was kind enough to find me the actual recipe card for this and sent it to me. So enjoy!
Provided by rayna_reagon
Categories Yeast Breads
Time 1h40m
Yield 2 loaves, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Grease two 1-lb. coffee cans.
- In large mixer bowl, dissolve yeast in hot water.
- Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream and egg.
- Blend 1/2 minute on low speed, scraping bowl constantly. Beat on high speed for 2 minutes scraping bowl occasionally.
- Stir in remaining flour, the cheese and pepper thoroughly.
- Divide batter between cans. Let rise in warm place 50 minutes. (Batter will rise slightly but will not double).
- Heat oven to 350°F.
- Bake for 40 minutes or until golden brown. Immediately remove from cans. Cool slightly before slicing.
- *If using self-rising flour, omit salt and soda.
Nutrition Facts : Calories 392.6, Fat 15.7, SaturatedFat 9.3, Cholesterol 71.9, Sodium 590.9, Carbohydrate 49.1, Fiber 1.8, Sugar 4.6, Protein 13.2
3 CHEESE PEPPER BREAD - BREAD MACHINE
This bread is made with Habanero cheddar cheese, Pepper Jack can be used. The cream cheese gives the bread a nice texture. But it's not really all that hot, just a hint of heat! This is great for Spinach dip. Any left over bread be great for grilled cheese, monte cristo's, or a savory bread pudding!
Provided by Rita1652
Categories Yeast Breads
Time 40m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Place wet ingredients in bread machine cover with flour.
- In one corner place salt the other sugar and then the yeast in an other.
- Set to dough cycle. Add the cheese and chives at beep cycle.
- On a flour surface punch down dough and form into a mound.
- Brush with egg wash.
- Sprinkle with pepper flakes and grated cheese. Score top and cover with oiled plastic wrap. Let rise for 30 minutes.
- Preheat oven to 400 degrees.
- Bake for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 122.7, Fat 2.6, SaturatedFat 1.4, Cholesterol 17.3, Sodium 150.1, Carbohydrate 20.6, Fiber 0.7, Sugar 1.3, Protein 3.9
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PEPPERY CHEESE BREADSTICKS RECIPE | KING ARTHUR BAKING
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4.6/5 (9)Total Time 1 hr 43 minsServings 9Calories 94 per serving
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all of the ingredients except the seeds and mix to form a soft dough. Knead for 8 to 10 minutes at medium speed in a stand mixer fitted with a dough hook. Cover and let rest for 10 minutes, then knead for 8 to 10 minutes more. Cover and refrigerate for 10 minutes to let the dough relax.
- Place the dough on a lightly greased surface and roll it into a 12"x 18" rectangle. Spray or brush the dough with a bit of water and sprinkle with the seeds.
- Cut the dough in half the long way to make two 6" x 18" rectangles. Cut each rectangle crosswise into 1/3" strips, making a total of 108 thin (1/3" x 6") strips.
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