Rosemarygarlicbreadsticks Recipes

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ROSEMARY-GARLIC BREADSTICKS



Rosemary-Garlic Breadsticks image

Easy to make and the flavour can't be beat. Enjoy with your next Italian-inspired meal, and not just. Prep time does not include rising time.

Provided by evelynathens

Categories     Yeast Breads

Time 35m

Yield 16 breadsticks

Number Of Ingredients 10

1 teaspoon sugar
1 1/2 teaspoons active dry yeast
1 1/4 cups water, warm
1 tablespoon olive oil
1 1/2 teaspoons salt
3 1/4 cups white bread flour
1 tablespoon garlic, minced
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
2 tablespoons parmesan cheese, grated

Steps:

  • Dissolve sugar in warm water in large bowl; sprinkle in yeast; let stand 10 minutes, then stir well.
  • Stir in oil, salt, and 3 cups flour; beat with wooden spoon or electric mixer until smooth and elastic; if necessary, add more flour to make a soft dough which leaves sides of bowl; turn out onto floured board; gather up into a ball.
  • Knead dough, adding more flour as necessary until smooth and no longer sticky (8-10 minutes); place in lightly greased bowl; turn dough to grease top; cover with greased waxed paper and tea towel; let rise in warm place until doubled (approximately 45-60 minutes); punch down dough and turn out onto lightly floured board; let rest for 10 minutes; roll out dough to 16" x 8" rectangle; combine topping ingredients; spread mixture evenly over surface; cut dough into 16, 1-inch strips; pick up each strip by ends and twist in opposing directions; place on greased baking sheet.
  • Preheat oven to 425F and set rack in middle of oven.
  • Bake for 13-15 minutes, or until golden.

Nutrition Facts : Calories 113.1, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.6, Sodium 228.8, Carbohydrate 20, Fiber 0.8, Sugar 0.3, Protein 3

GARLIC BREADSTICKS



Garlic Breadsticks image

Provided by Dave Lieberman

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 5

Flour, for surface
1 package refrigerated prepared pizza dough
4 cloves garlic, pressed
1/3 cup olive oil
Few pinches salt

Steps:

  • Preheat oven to 350 degrees F.
  • Dust a counter surface with a bit of flour. Roll pizza dough into a ball and cut ball into quarters. Roll each quarter into a 1-inch thick snake shape. Cut snakes into 5-inch pieces. Place on a cookie sheet, well spaced apart.
  • Whisk together the garlic, oil and salt in a bowl. Brush the mixture onto the dough. Bake for 20 to 25 minutes or until slightly risen and golden brown.

RICH ROSEMARY BREADSTICKS



Rich Rosemary Breadsticks image

Provided by Molly O'Neill

Categories     appetizer, side dish

Time 8h

Yield Sixty-five to 70 breadsticks

Number Of Ingredients 9

1 cups very warm water (about 110 degrees)
1 package active dry yeast
1/4 teaspoon sugar
2 tablespoons extra-virgin olive oil, plus more for oiling the bowl, the baking sheets and the breadsticks
1 tablespoon salt
4 1/4 to 4 1/2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1 tablespoon minced flat-leaf parsley
1/4 teaspoon freshly ground black pepper

Steps:

  • Place half the water in a large bowl. Stir in the yeast and the sugar. Allow to sit about 10 minutes, or until the yeast is bubbling. Add the remaining water, 2 tablespoons of the oil and the salt. Stir to combine. Begin to stir in the flour, 1 cup at a time. When it forms a dough, turn it onto a lightly floured board and knead in the remaining flour. Knead the dough for 8 minutes, then knead in the herbs and the pepper. Continue to knead for another 3 to 4 minutes, until the dough is smooth and elastic.
  • Oil a large bowl, add the dough and turn to coat with the oil. Cover lightly with plastic wrap and refrigerate until doubled in bulk, 5 to 6 hours. Punch the dough down and divide it into 4 pieces. Roll out each piece into a 6-by-11-inch rectangle less than inch thick. Cut them into strips a little less than i inch wide.
  • Oil the baking sheets and place the strips about inch apart. Brush lightly with oil and set aside for 1 hour to rise. Preheat the oven to 375 degrees. Bake for 15 to 20 minutes, until golden. Cool on racks and serve.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 53 milligrams, Sugar 0 grams

HOMEMADE GARLIC BREADSTICKS



Homemade Garlic Breadsticks image

This is a quick and very delicious way to make breadsticks. You can also mix in onions and herbs to give it more flare, but I like them this way. You can also get creative and roll out 24 individual strings of dough and twist two together at a time to make garlic twists.

Provided by David04

Categories     Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/4 cups flour
2 teaspoons Splenda sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
2/3 cup milk
3 tablespoons butter or 3 tablespoons margarine, melted
1/2 teaspoon parmesan cheese, grated

Steps:

  • Combine flour, Splenda, baking powder, salt, ½ tsp garlic powder and gradually add milk to form the soft dough.
  • Flour a flat surface and knead the dough gently 4-5 times.
  • Roll with a rolling pin into a rectangle about 10″ x 5″ and cut into 12 breadsticks.
  • Mix melted butter with the remaining garlic powder and parmesan cheese in a large bowl or dish and dip the breadsticks and coat well with the butter mixture.
  • Sprinkle with more grated parmesan if you like.
  • Bake at 450°F for 15 minutes.
  • Remove and brush on with any remaining butter.

ROSEMARY BREADSTICKS



Rosemary Breadsticks image

These crisp breadsticks make a dramatic centerpiece.

Provided by Martha Stewart

Yield Makes 35 to 40

Number Of Ingredients 9

1 1/4 cup plus 2 tablespoons warm water (about 110 degrees)
3 1/2 teaspoons active dry yeast
1 teaspoon barley malt (available at health food stores)
3 tablespoons olive oil, plus more for brushing
3 3/4 cups bread flour
1 1/2 teaspoons salt
1 tablespoon plus 1 teaspoon vegetable shortening
3 tablespoons chopped fresh rosemary
1/2 cup freshly grated Parmesan

Steps:

  • In an electric mixer, combine 1/4 cup water, yeast, and barley malt. Let stand until yeast is creamy, about 10 minutes. Add olive oil, flour, salt, shortening, and remaining water; mix on low speed for 1 minute using the paddle. Change to dough hook and mix on medium-low speed until dough is soft but not tacky, 2 minutes. Add rosemary and Parmesan and mix for 1 minute more. Or knead by hand, 5 to 10 minutes.
  • Transfer dough to a lightly floured surface and knead 4 or 5 turns, forming dough into a ball. Cover with lightly oiled plastic wrap and let rest for 10 minutes.
  • Place a piece of parchment on a clean work surface and brush with olive oil. Transfer dough to the prepared parchment and pat it into a 4-by-22-inch rectangle. Brush surface with olive oil, cover with plastic, and let rise for 1 hour.
  • Heat oven to 400 degrees. Line 4 baking sheets with parchment; oil parchment generously. Slice a 1/2-inch-wide piece of dough off the short side of the rectangle. Holding the dough by the ends, stretch it to the length of the baking sheet. While stretching dough, keep the shape as uniform as possible to prevent uneven baking. Form the ends into hooks, loops, S curves, or knots. Place on a prepared baking sheet. Repeat, forming breadsticks with all of the dough and placing them about 1 inch apart on the baking sheets. Let rise in a warm place, uncovered, for lo minutes.
  • Bake 2 sheets at a time on separate oven shelves, rotating sheets halfway through baking time, until breadsticks are crisp and golden, about 20 to 25 minutes. Cool completely on wire racks before serving or storing in airtight containers.

CRUSTY BREADSTICKS WITH ROSEMARY



Crusty Breadsticks with Rosemary image

Categories     Bread     Mixer     Bake     Thanksgiving     Rosemary     Bon Appétit

Yield Makes 12 Breadsticks

Number Of Ingredients 12

1 3/4 cups warm water (105°F to 115°F)
1 envelope dry yeast
Pinch of sugar
1 tablespoon salt
1 tablespoon (generous) chopped fresh rosemary or 1 teaspoon dried
4 cups (or more) bread flour
2 tablespoons cold milk
2 tablespoons extra-virgin olive oil
Cornmeal
12 fresh rosemary sprigs
1 egg, beaten to blend (glaze)
Coarse salt (optional)

Steps:

  • Place water in large bowl of electric mixer fitted with dough hook. Add yeast and pinch of sugar; stir to blend. Let stand until foamy, about 10 minutes. Add 1 tablespoon salt and chopped rosemary; beat at medium speed until blended. Add 4 cups flour, 1 cup at a time, beating until well incorporated. Mix milk and oil in small bowl. With mixer running on low speed, gradually add milk mixture. Increase speed to medium; beat 6 minutes. Scrape dough from hook and sides of bowl (dough will be soft and sticky). Let dough rest in bowl 15 minutes.
  • Sprinkle 2 heavy large baking sheets generously with cornmeal. Turn out dough onto floured surface and knead until soft and slightly sticky, adding more flour if necessary. Divide dough into 12 equal pieces. Let dough rest 10 minutes.
  • Roll each dough piece between work surface and palms of hands to 12-inch long rope. Arrange 6 ropes on each baking sheet, spacing apart. Break small green clusters off rosemary sprigs. Insert stem end of rosemary clusters along top of breadsticks, spacing rosemary 2 inches apart. Using sprayer filled with cold water, lightly mist breadsticks. Let rise uncovered in warm draft-free area until puffy and light, about 30 minutes.
  • Position 1 rack in lowest third of oven and 1 rack in center and preheat to 450°F. Brush breadsticks lightly with glaze. Sprinkle very lightly with coarse salt, if desired. Place baking sheets on racks in oven and spray oven with water. Bake 15 minutes, spraying oven with water every 5 minutes, spraying oven with water every 5 minutes. Continue baking without spraying until breadsticks are golden and sound hollow when tapped, about 15 minutes longer. Transfer breadsticks to racks; cool. (Can be made ahead. Wrap tightly in foil and freeze up to 2 weeks. Thaw breadsticks. If desired, rewarm wrapped sticks in 350°F oven 15 minutes.)

ROSEMARY AND THYME BREADSTICKS



Rosemary and Thyme Breadsticks image

Categories     Bread     Bake     Rosemary     Thyme     Bon Appétit

Yield Makes 16 breadsticks

Number Of Ingredients 8

2 cups bread flour
1 3/4 teaspoons salt
1 1/2 teaspoons quick-rising yeast
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon honey
1 teaspoon olive oil (preferably extra-virgin)
3/4 cup (about) warm water (120°F to 130°F)

Steps:

  • Mix flour, salt and yeast in processor. Add rosemary, thyme, honey and oil. Gradually blend in enough water to bind dough together. Process until dough forms ball, about 30 seconds longer. Turn dough out onto work surface. Knead until smooth and elastic, about 2 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
  • Punch down dough. Divide into 16 equal pieces. Roll each dough piece between palms and work surface into 12-inch-long by 1/2-inch-wide rope. Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart. Let rise uncovered in warm draft-free area until almost doubled, about 30 minutes.
  • Preheat oven to 325°F. Bake until breadsticks are very crisp and pale golden, about 40 minutes. Transfer breadsticks to racks and cool. (Can be made 3 days ahead. Store airtight at room temperature.)

CRISP ROSEMARY BREADSTICKS



Crisp Rosemary Breadsticks image

These are long, thin, hard breadsticks that we love. I usually like to put them on the table standing up in a crock just to make things interesting.

Provided by Keolani

Categories     Breads

Time 1h35m

Yield 32 Breadsticks

Number Of Ingredients 9

2 1/2 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water (about 110 degrees f)
1 teaspoon grated lemon zest
1 teaspoon salt
1 1/2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons crumbled dried rosemary
2 tablespoons olive oil
1 teaspoon olive oil
2 1/2 cups all-purpose flour

Steps:

  • In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
  • Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
  • Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
  • Mix in about 1 cup more flour, or enough to make a soft dough.
  • To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
  • To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
  • Turn dough out onto a generously floured board.
  • Pat into a 6-inch square.
  • Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
  • Grease 3 large baking sheets.
  • Gently rub with 2 T flour.
  • With a sharp knife, cut dough lengthwise into quarters.
  • Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
  • Stretch one piece to about 15 inches long; place on a baking sheet.
  • Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
  • Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
  • Cool on rack.
  • If you can't cook them all at once, dough can be refrigerated.

Nutrition Facts : Calories 45.8, Fat 1.1, SaturatedFat 0.2, Sodium 73.3, Carbohydrate 7.7, Fiber 0.4, Sugar 0.2, Protein 1.1

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