This breadstick style resembles a small, thin loaf of bread. You start it in the bread machine using the dough cycle and then transfer the dough to a floured surface where it’s cut into shape with a pizza cutter. They’re then glazed with an egg wash of egg yolk and water and dusted with herbs like parsley or oregano and a sprinkle of grated parmesan cheese. These breadsticks are great when dipped into a marinara or olive oil and can be served with pastas, soups or stews. They also make a great side for salad
Add ingredients to the bread pan in the order listed. Select the dough cycle.
Once the cycle is complete, drop the dough onto a floured surface. Roll or press out the dough until about 3/4 inches thick or about 1 1/2 centimeters.
Using a pizza roller or a sharp knife, cut the dough into vertical strips about 3/4 inch or 1 1/2 centimeters wide.
Lift the strip and put it on its cut side and press down gently into the dusted flour. Place the dough onto a lightly oiled cookie sheet and cover with plastic wrap. Let rise for 20 to 30 minutes.
Remove the plastic wrap. Preheat oven to 400° F./205° C.
Glaze with the egg yolk water mixture after you’ve blended them together. A pastry brush works great for this. After they’re glazed, sprinkle the parsley and grated parmesan over the top.
Bake at 400° F./205° C. for 10 to 12 minutes or until browned.
810 servings