Garlic-Herb Breadsticks
Garlic herb breadsticks that go great with soup, salad, any pasta dish, or as an appetizer dipped in tomato or marinara sauce.
Ingredients
| 1 1/3 cups | 320 ml | water (100° F./37° C.) |
| 1 tablespoon | 15 ml | butter at room temperature |
| 1 1/2 tablespoons | 23 ml | sugar |
| 1 1/2 teaspoons | 7.5 ml | salt |
| 4 cups | 960 ml | bread flour |
| 2 teaspoons | 10 ml | yeast |
| 1 tablespoon | 15 ml | garlic powder (topping) |
| 2 tablespoons | 30 ml | chopped basil – fresh or dried |
| 1 tablespoon | 15 ml | chopped parsley – fresh or dried |
| 1 teaspoon | 5 ml | chopped oregano – fresh or dried |
| 1/4 cup | 60 ml | parmesan |
| 1/2 teaspoon | 2.5 ml | ground black pepper (optional) |
| 1 | egg yolk (glaze) | |
| 1 tablespoon | 15 ml | water (glaze) |
Instructions
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.
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.