Soft Italian Breadsticks (Abm)

"Serve these wonderfully soft breadsticks warm out of the oven, brushed with melted butter and sprinkled with Parmesan cheese. Goes really well served with Italian meals. Recipe from Quick Cooking."
 
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photo by sarahjamil photo by sarahjamil
photo by sarahjamil
photo by Bonnie G #2 photo by Bonnie G #2
photo by missy h. photo by missy h.
photo by missy h. photo by missy h.
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
35mins
Ingredients:
10
Yields:
24 breadsticks
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ingredients

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directions

  • Place all dough ingredients in your bread machine pan according to manufacturers direction.
  • Select dough setting.
  • When dough cycle is complete, turn out onto floured board and divide dough in half.
  • Cut each portion into 12 pieces and roll each piece into a 4 to 6" rope.
  • Place 2" apart onto greased baking sheets.
  • Cover and let rise in a warm place for about 20 minutes or until doubled.
  • Bake at 350° for 15 minutes or until golden brown.
  • Immediately brush with butter and sprinkle with Parmesan cheese.
  • Note: Be careful not to overbake or they will become tough.

Questions & Replies

  1. What if I don't have a bread machine?
     
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Reviews

  1. Dangerously tasty. I added water, sugar, and yeast to the machine, then everything else 10 minutes later. Inspired by the picture, I braided the sticks and topped them with olive oil and parm 2 minutes before taking them out of the oven.
     
  2. I really enjoyed this recipe, I made a batch of whole wheat and a regular batch. I did not have a bread machine so I just used my mixer and kneaded it for about 15 minutes, then I let it rise for another hour or so then I cut and twisted and let rise for another hour, I followed all the ingredients except I only used 1 tab. of sugar and I used regular flour for the regular one's and whole wheat flour. The wheat seemed dry so I added a couple teaspoons of olive oil and the regular one's where really sticky so I added a little extra flour. I baked for about 10 minutes then brushed with garlic butter and sprinkled with cheese and baked for another 7 minutes. They were really yummy.
     
  3. AMAZING!!! i made the first batch this morning and am already making a second, these were amazing. i made them by hand because i so not own a bread machine, then added more garlic to the butter at the end... very good!!
     
  4. These were super easy and really good! I halved the recipe and made the recipe by hand instead of using my bread maker. I was always told that garlic put into the dough would keep it from rising... well no problem here with the garlic powder. After baking, I brushed with a mixture of butter, garlic powder and parsley flakes. These were WONDERFUL!! Thanks for sharing Marie!
     
  5. "They are so yum," says 6 year old Joel. We've made several times now -- and this recipe gets credit for introducing me to self-rising flour, which I used the other night and made the breadsticks softer and lighter. Instead of Italian seasoning, we use about 1/2-1 tsp. each of dried basil and oregano and dump in extra garlic powder. With the self-rising flour I recommend reducing salt. Son made the right size. I rolled mine too big and when they doubled in size, my DH said they were like small loaves of bread! Yummy and easy to make -- requirements for a "perfect, 5 star" recipe.
     
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Tweaks

  1. Changed to rye caraway soft salt bread sticks. Substituted 1/2 c. White flour with rye flour, added 1 tbs caraway seeds to dough. 1 extra tbs water to dough. Egg wash b4 baking sprinkle with coarse sea salt and more caraway.
     
  2. Perfect 5 star bread I added a little extra seasoning and alot of extra garlic powder cause we love our garlic in this household. So soft it melts in your mouth. I used just plain flour instead of bread flour and served this with 'French onion soup' the pair together were just amazing TY Marie for a fantastic recipe, will be keeping this one.
     
  3. Excellent! The only thing I changed was to use tub margarine instead of butter, since I had no butter softened ahead of time. The dough was VERY easy to work with, had great texture. I cut the dough into 16 pieces. Each of those pieces was rolled into two long dough ropes and twisted together with water sealing the pieces of dough together at either end. I ended up with 16 soft breadstick twists. I've baked them for 10 minutes and cooled them. When I arrive at dinner tonight, I'll put them in the oven for 5 more minutes or so to brown and warm them. Should be perfect! Thanks for the recipe Marie. ~Kat
     
  4. Definitely a 5 Star plus! Made as written except subbed onion powder for the garlic power, brushed with garlic butter (lavishly) and sprinkled with parmesan. Easy and oh so good. Will surely make these often. Thanks, Marie!
     
  5. I made these to go with Chicken Parmesan & Roasted Asparagus. They were my husband's favorite part of what turned out to be an incredible meal. The only changes I made were to substitute Splenda for 1/2 of the sugar and wheat flour for 1/3 of the bread flour. Delicious. Thanks a bunch.
     

RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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