AuthorSteve Nubie
Breadsticks are easy to make using the dough-cycle on your bread machine. After making the basic dough you roll it out on a floured surface and then cut into strips, top and twist. This is called the “twisted-stick” style of breadstick.
This particular recipe is for a garlic herb breadstick. They go great with a soup or salad, any pasta dish or as an appetizer dipped into a tomato sauce or marinara.
Place the first set of dough ingredients in the bread pan in the order indicated. Do not add any of the topping ingredients at this point. Select the dough cycle on the bread machine. When finished, drop the dough onto a lightly floured surface.
Roll the dough out flat to about 1/4 inch thick or about half a centimeter. Cover with plastic wrap and let rise for 20 to 30 minutes.
Sprinkle the herb toppings onto the dough so they’re evenly distributed across the surface. Reserve the egg yolk and water for glazing.
Preheat oven to 400° F./205° C.
Cut the dough into long strips about an inch wide. Twist each end in opposite directions to twist the toppings into the bread stick. Place the twisted breadsticks onto a lightly oiled baking sheet.
Mix the egg yolk and the water and glaze each breadstick lightly.
Bake at 400° F./205° C. for 8 to 10 minutes or until golden brown. Remove from oven and serve.
Ingredients
Directions
Place the first set of dough ingredients in the bread pan in the order indicated. Do not add any of the topping ingredients at this point. Select the dough cycle on the bread machine. When finished, drop the dough onto a lightly floured surface.
Roll the dough out flat to about 1/4 inch thick or about half a centimeter. Cover with plastic wrap and let rise for 20 to 30 minutes.
Sprinkle the herb toppings onto the dough so they’re evenly distributed across the surface. Reserve the egg yolk and water for glazing.
Preheat oven to 400° F./205° C.
Cut the dough into long strips about an inch wide. Twist each end in opposite directions to twist the toppings into the bread stick. Place the twisted breadsticks onto a lightly oiled baking sheet.
Mix the egg yolk and the water and glaze each breadstick lightly.
Bake at 400° F./205° C. for 8 to 10 minutes or until golden brown. Remove from oven and serve.
The herb amount is really up to you. The general rule is 1/3 fresh because they are more flavorful. It all gets down to how much you like the herb and how it looks when you sprinkle them on.
Steve
Are the amounts listed for fresh herbs? (Shouldn’t the amounts be a third less If I use dry?) Want to ensure I get this right before I try the recipe.
The herb amount is really up to you. The general rule is 1/3 fresh because they are more flavorful. It all gets down to how much you like the herb and how it looks when you sprinkle them on.
Steve
I just made these and they’re awesome.