This is a great recipe for quick and easy bread sticks that can be sweet or savory or both!
I made a double batch so I could use part of them for bread sticks to go with the meal and the other part to be a quick dessert after the meal. Easy peasy! (2birds with one batch!)
This recipe was based on one from Set for Life that I mentioned a few weeks ago. These are the sweet Cinnamon Sticks.
Yummy!
The above is prior to baking.
These are the Garlic-Parmesan Bread Sticks.
6 cups whole wheat flour
(1/2 cup unbleached flour for kneading)
1 1/2 T dry yeast
2 T honey
2 t salt
3T olive oil
2 1/2 cups warm water
Dissolve yeast in warm water. Add remaining ingredients and make soft dough.
Allow to rise until doubled (30 mins), punch down.
*Great for breakfast, snacks, or dessert.
Yummy!
The above is prior to baking.
These are the Garlic-Parmesan Bread Sticks.
6 cups whole wheat flour
(1/2 cup unbleached flour for kneading)
1 1/2 T dry yeast
2 T honey
2 t salt
3T olive oil
2 1/2 cups warm water
Dissolve yeast in warm water. Add remaining ingredients and make soft dough.
Allow to rise until doubled (30 mins), punch down.
(Toppings: 1/4 cup melted butter and/or garlic salt and Parmesan Cheese and parsley -Cinnamon and (cane) sugar)
Melt 2 T in 9x13 baking dish. Roll out slightly less than half of the dough to fit pan. Place dough in pan and flip so as to butter both sides. Cut strips lengthwise and then one cut vertically down the middle so as to halve the long strips. (see pics above) Top with garlic salt, Parmesan Cheese, and parsley. Allow to puff slightly and bake at 375 approx. 20 minutes until Parmesan is golden.
Roll remaining dough into a large rectangle. Use melted butter to coat pan. Place dough in pan. (I used a very large, lipped cookie sheet.) Butter the top of the dough and sprinkle with sugar and cinnamon. Allow to rise for 20 to 30 minutes. Bake at 375 until golden.**Great for breakfast, snacks, or dessert.
6 comments:
Any chance there's a chunk of instructions missing?
Thank you!
I think I got it in there now!
Whew! I don't know what happened there, I can only imagine,lol.
I have made these and they are amazing. You almost wouldn't even know they are whole wheat.
Thank U! You're right..I don't know if I mentioned that..or even thought about it;-)
I love that it makes so much. I bet these would work well with your OAMC since its a good sized batch- bet you could freeze the dough!
ok so I am making these now but I used the dough setting on my breadmaker. Will I still need to let them rise? I hope not as I already put one pan in the oven already. Mine arent as big as yours though.
Peggy,
This is a low-yeast recipe so they do need to rise some. But if it works- great!!! :-)
If you increase your yeast to about 1 1/2 tablespoons, you could get by with no first rise I think.
Good luck- you got me curious as to how they go for you!
Blessings!
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