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- Dish type
Instead of buying them - have fun making your own sticks of crispy bread. Dip in tomato-basil sauce or use for picnics or lunch boxes.
227 people made this
IngredientsMakes: 18 bread sticks
- 320ml warm water (45 degrees C)
- 3 tablespoons butter, softened
- 550g bread flour
- 2 teaspoons salt
- 50g sugar
- 35g sesame seeds
- 2 tablespoons dried milk powder
- 2 1/2 teaspoons dried active baking yeast
MethodPrep:15min ›Cook:15min ›Extra time:3hr proofing › Ready in:3hr30min
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Lightly grease two baking sheets.
- Preheat oven to 190 C / gas 5. When dough cycle is complete, remove dough to a lightly oiled surface. Divide dough into 18 pieces. Roll each piece on an oiled board, from centre of piece to the outside edges to form bread sticks. Place bread sticks at least 2 to 3cm apart on the prepared tins.
- Bake in preheated oven for 10 to 15 minutes, until golden. Remove to a wire rack to cool.
You can double the ingredients and make it in a stand mixer with a dough hook instead of a bread machine.
Reviews & ratingsAverage global rating:(244)
Reviews in English (190)
These were just what I was looking for, nice and crunchy on the outside, but soft inside. Made one batch plain (Not as fond of these). The best tasting was to add Italian herbs, Garlic and olive oil together in a dish and then brush over the top of the sticks before putting in the oven. Also to make them crisp I sprayed the sticks in the oven twice within the first 5 minutes of cooking with water. Will certainly be making these Italian herb bread sticks again!-12 Jan 2013
Yum, this recipe turned out wonderfully with some slight changes! I made this recipe the traditional way w/out a bread machine by proofing yeast w/ 1 tbs honey and warm water for about 10mins. Then added the rest of the ingredients (I cup of flour at a time until elastic), kneaded the dough for about 6-8 mins and let it rise until doubled.Changes:• I made these into 12 large sweet rolls instead of breadsticks. Since the dough is pretty sweet I didn’t add any additional sugar, I just left out the seeds. If you are making breadsticks I'd decrease the sugar to 2-3 tbs. and you might want to try adding some garlic, oregano, and onion powder to the dough to make it really tasty.• The trick to getting a crunchy exterior is by spraying the dough with oil before baking. You will get a better texture if you use bread four instead of all-purpose (although, all-purpose still works well). If you are still getting a tough breadstick try decreasing the sugar (sugar competes with the yeast for liquid), and/or increase the butter to 4 tbs).Wonderful recipe besides those small changes!!!-06 Feb 2008
SENSATIONAL! I am having company from out of town tomorrow, and will be serving a spaghetti and meatball dinner. I wanted something extra special and different for a bread. After finding this one, I decided to try it. Ite was easy and wonderful! However, instead of rolling the dough into 18 separate balls and then rolling them out individually, I rolled the dough into a rectangle, and took a pizza cutter, cutting the dough into strips. It worked perfectly, and was time saving. Thanks for sharing this great recipe!-04 Jan 2003
Sheet Pan Garlic Breadsticks Recipe
I absolutely love homemade bread, I decided to try this recipe for Sheet Pan Garlic Breadsticks. Everyone says that they are simple and I am happy to share that they really are!
I get so nervous when it comes to using yeast because I feel like it never turns out right.
I am also not a super patient person, so the long process of waiting for dough to rise before it can bake is not something I want to deal with. Our 30 Minute Dinner Rolls are more my jam- mix them up, toss it in a pan, and bake!
If yeast and homemade bread intimidates you, this is the recipe you need to try!
They only take 45 minutes from start to finish and only have to rise for a few minutes. Homemade bread in a hurry!
What are Italian Grissini Breadsticks?
Grissini apparently originate from the Turin region of Italy which is the northern part of the country. They are shaped into thin long sticks that you let rise for a few minutes and then bake.
You can keep them smooth, or you can have fun and twist them. Mine are smooth simply because I don’t want to spend the time twisting them. Lazy? Yes.
So these gorgeously elegant and unique breadsticks are long, and slightly crispy, not the soft, doughy and wide ones we see commercialized in our stores. To make them even more crispy simply bake them a few minutes longer than my recommended time.
Grissini can be plain, or they can be rolled in seeds such as poppy or sesame. I’ve even rolled them in some powered garlic, but I prefer mine plain or with the sesame seeds.
But you don’t have to go to an Italian bakery to make these Italian breadsticks, nope, you can make them at home – even tonight!
Pizza Hut is a leading chain restaurant from the United States.
Headquartered at Wichita in the state of Kansas, it is now a global brand with almost 19,000 restaurants throughout the world in China, India, United Kingdom, Belgium, Russia, Brazil, Canada, Mexico, Australia, Japan, Malaysia, South Korea, Taiwan, France, Portugal, and many others. In the US along, Pizza Hut operates almost 7,000 stores.
It is presently the largest pizza chain in the world.
Pizza Hut prepares Italian cuisine, but with an American twist. They make pizza, pasta, side dishes, and desserts. However, they also customize their food based on local preferences.
For instance, in China, Pizza Hut offers a fine-dining experience with knives and forks, though in other places, Pizza Hut is known for its casual atmosphere. Curry Zazzle, a baked rice dish, is also sold in Southeast Asia.
Get out your stand mixer and ingredients to get started on the breadsticks.
- In the bowl of the stand mixer, combine the yeast, sugar, and warm water. Let that sit for about 5 minutes until the sugar and yeast dissolve.
- Add in the salt, oil, and flour, mixing everything together until combined.
- Next, put on the dough hook attachment and knead the dough for about 5 minutes on medium speed.
- Round the dough into a ball and place it in a greased bowl to let it rise for about an hour.
- Line two baking sheets with parchment paper.
- Gently punch down on the dough to deflate it. Divide the dough into 12 equal pieces. One strategy you could use is to gently roll the dough into a log on a clean surface. Then, use a bench knife or stiff spatula to cut the log of dough into equal-sized pieces. If you have a kitchen scale, now would be a wonderful time to use it to get the rolls as similar in size and weight as possible. You could also continue to divide the dough in half, and in half again, etc., until you get 12 pieces.
- Roll each ball of dough into a rope that is about 9 inches long. Place them onto the prepared baking sheets, cover them with a clean kitchen towel, and let them rise for about an hour.
- Warm Water
- Olive Oil
- Ground Cinnamon
- Powdered Sugar
Preheat your oven to 375 F.
Grab the dough from the bowl and add more flour as needed (a little at a time) to alleviate the stickiness of the dough if needed.
Split dough in half and roll each ball of dough onto a floured surface. Knead a few times to ensure the dough is a uniformed ball.
Set one ball aside (this is for your pizza). Roll the other dough ball into a rectangle shape. Then using a pizza cutter cut the dough in half length wise and then vertically every 1″ or so. This will be the size of your sticks.
Top each breadstick with a brush of melted butter topped with the cinnamon and sugar mixture.
Bake for 15-22 minutes, or until golden brown.
While the cinnamon breadsticks are cooking, grab a small bowl and add in the powdered sugar and liquid. You can use heavy whipping cream, milk, plain water or even vanilla extract. Whisk the combination of two in a bowl until smooth and consistency that you like.
Remove from the oven and allow the breadsticks to cool for just a few minutes and then drizzle your icing onto the top. Allow the icing to harden before serving to the kiddos to prevent a sticky mess!
The homemade pizza dough recipe makes enough for two large pizzas. Keep that in mind when making the dough…there’s going to be A LOT!
- 1 can refrigerated pizza crust (13.8 oz)
- 1/4 Cup sliced almonds
- 1/4 Cup butter, melted
- 1/2 Teaspoon McCormick® Garlic Powder
- 1/4 Cup grated Parmesan cheese
- 8-10 drops McCormick® Assorted Food Color & Egg Dye
- Pizza sauce, optional for dipping
Unroll pizza dough onto large cutting board and press into a 12x10-inch rectangle.
Cut dough in half lengthwise.
Then cut each half into 12 (1-inch wide) strips.
Twist each strip into a finger-shaped breadstick and place on a parchment-lined shallow baking pan.
Press one almond slice into one end of each breadstick to resemble a fingernail.
Bake breadsticks 8 minutes, or until breadsticks are golden brown.
Meanwhile, mix butter and garlic powder in small bowl.
Brush hot breadsticks with butter mixture and sprinkle with Parmesan cheese.
Squeeze desired food color into small bowl.
Use a small paintbrush to paint almond slices with food color.
Serve with your favorite pizza or spaghetti sauce for dipping, if desired.
- To make the meat sauce, heat the olive oil over medium heat in a large saucepan. Add the onions and garlic. Cook for 5 minutes.
- Add the ground beef and sausage. Cook for 10 minutes or until completely cooked, stirring occasionally.
- Add the tomatoes, basil, and oregano. Stir and simmer for 20 minutes. Taste and season with salt and pepper according to preference. Chill.
- To make the cheese mixture, mix the cheeses, parsley, salt, pepper, basil, oregano, and egg in a mixing bowl.
- Cook the lasagna according to package directions. Drain and set aside.
- Spray a 9×13 baking dish with nonstick cooking spray.
- Spread some meat sauce over the bottom of the baking dish. Layer three lasagna noodles on top (they may overlap slightly). Spread some of the cheese mixture on top.
- Spread more meat sauce on top of the cheese mixture. Repeat layering noodles, cheese, and meat sauce at least twice more. Finish with cheese mixture on top.
- Spray some foil with cooking spray. Wrap the baking dish tightly with the foil.
- Bake at 325°F for 45 minutes to 1 hour. Remove from oven and cool. Serve.
- 500 g Doves Farm Organic Strong White Flour
- 1 tsp Doves Farm Quick Yeast
- 1 tsp sugar
- 325 ml tepid water
- 1 tsp salt
- 1 tbsp olive oil
- oil, for trays
- OPTIONAL SEED DRESSING
- 1 tbsp sesame seeds, poppy seeds or linseeds
- Rub some oil around the inside of two large baking trays or insert a baking liner.
- Put the flour, yeast and sugar into a large bowl and blend them together.
- Add the water and stir until lumpy,
- Sprinkle the salt over the top and stir to combine.
- Stir in the oil and mix everything together.
- Using your hands gather everything together, gently pressing into a slightly sticky ball of dough.
- Knead the dough in the bowl for 100 presses. Avoid adding flour.
- Cut the dough into four and cut each piece into 5, making 20 small pieces of dough.
- Roll each piece of dough into a cylinder about 10cm/4&rdquo long.
- Return to each dough piece and roll it into a 20cm/8&rdquo cylinder.
- Finally roll all the dough pieces into 30cm/12&rdquo long cylinders, the thickness of a pencil.
- Sprinkle the chosen seeds over the breadsticks and gently roll each breadstick back and forth so a few seeds stick to each one.
- Transfer the dough cylinders to the prepared baking trays, making sure the breadsticks do not touch each other.
- Cover with a clean tea towel and leave in a warm place to rise for 30-60 minutes.
- Pre-heat the oven 20 minutes before baking.
- Remove the tea towel and bake for 5 minutes.
- Carefully take the baking trays out of the oven and roll each breadstick over.
- Return the baking trays to the oven and bake for a further 3-7 minutes or until golden brown.
- Leave to cool on a wire rack.
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I make these breadsticks at least weekly. Here are a few of their merits: they are fast (no long rising times!), they are versatile (use what spices you have on hand!), they are really hard to mess up (trust me, I know!), and they are so delicious, I challenge you to eat just one!
- 1-½ cup Warm Water
- 1 Tablespoon Instant Yeast
- 2 Tablespoons Sugar
- 3-½ cups Flour
- ½ teaspoons Salt
- 3 Tablespoons Butter, For Melting In The Pan
Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.
Heat oven to 375 degrees. Spread melted butter onto an 11名-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood, but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise for 30 minutes.