Parmesan and Garlic Breadsticks
photo by Lavender Lynn
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
3 dozen
- Serves:
- 36
ingredients
- 2 (1/4 ounce) packages active dry yeast
- 1 1⁄2 cups warm water (110 to 115 degrees)
- 1⁄2 cup warm milk (110-115 degrees)
- 2 tablespoons sugar
- 6 tablespoons butter, divided and melted
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon instant minced garlic (McCormick)
- 3⁄4 teaspoon dried Italian seasoning
- 4 1⁄2 - 5 1⁄2 cups all-purpose flour
- 1⁄2 cup grated parmesan cheese, divided
- 1⁄2 teaspoon garlic salt, for sprinkling on tops (to taste)
directions
- In a large mixing bowl, dissolve yeast in warm water and let it sit until bubbly, about 7-8 minutes.
- Add the milk, sugar, minced garlic, Italian seasoning, 3 tablespoons butter, salt, and 2 cups flour.
- Beat until smooth.
- Stir in 1/4 cup parmesan cheese and enough remaining flour to form a soft dough.
- Knead with bread hook for 7-8 minutes adding additional flour as needed.
- Turn onto a floured surface and knead about 10-15 times.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 45 minutes.
- Punch the dough down and let it rest a couple of minutes.
- For thin bread sticks, divide into 36 pieces.
- (This is very versatile here. You can make them as small or as large as you want. I cut mine into 18 pieces for a larger breadstick).
- Shape each piece into a 6 inch rope.
- Place 2 inches apart on a greased baking sheet.
- Cover and let rise until doubled, about 25-35 minutes.
- Melt remaining butter and brush over the dough.
- Sprinkle with Parmesan cheese and garlic salt.
- Bake at 400 degrees for 8-10 minutes or until golden brown.
- Remove from pans to wire racks.
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Reviews
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Tweaks
-
I had to switch up the garlic for fresh garlic in the dough , about a tablespoon and granualted garlic on top. I get migraines from dried and garlic salt. BUT they were still totally yummy. Just the smell mixing the dough ( and I did it the old way with my hands LOL) had me drooling. I did have to add extra flour but any bread maker knows weather plays a major key in bread making and it was one of those days LOL I did find once baked the Italian seasoning overpowered the garlic BUT that could be from using fresh garlic. They were still very good and a keeper. Thanks for posting Nimz. Made for"Everyday is a Holiday" tag Dec 08
RECIPE SUBMITTED BY
Nimz_
United States
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