These breadsticks were perfect with Lasagna. Oh I just loved the Parmesan, garlic and crushed red pepper flakes in the bread, too. I'm not really that great at shaping things... that is why these breadsticks are fat and a little ugly... Someday, I will make pretty breadsticks.. Don't know when.. but I'll keep trying. :) The original recipe was for bread machine.. I do not own a bread machine... I actually like hand kneading my dough. I think it tastes better when you make it on your own, too. But that's me. I know bread machine bread tastes great, too. So I had to make a few change from the recipe. It still turned out fabulous!
Soft Garlic Parmesan BreadsticksFor original recipe, click here
- 1 1/8 cups water (70 to 80 degrees F)
- 2 teaspoons active dry yeast
- 2 tablespoons sugar
- 2 tablespoons olive or canola oil
- 1 1/2 teaspoons salt
- 3 teaspoons garlic powder
- 3 tablespoons grated Parmesan cheese
- 3/4 teaspoon minced fresh basil or 1/2 teaspoon dried basil
- 1/2 teasoon red crushed pepper (optional)
- 3 cups bread flour
- 1 tablespoon butter or stick margarine, melted
In a medium bowl, mix the water, sugar, and yeast and let stand for 10 minutes.
In a large bowl, mix the oil, garlic, salt, cheese, basil, and red crushed pepper. Then add the yeast mixture to the bowl and stir well. Add the flour and stir well with a spatula. Knead the dough, about 5-6 minutes, until the dough is forms a round ball. Grease a bowl with 1 tablespoon olive oil and coat the dough with the oil. Cover with a wet towel and set aside, about 30-40 minutes, until the dough's size is almost doubled.
Turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.