Italian Style Breadsticks
Long, thin traditional-style breadsticks started in the bread machine on the dough cycle and finished in the oven.
Ingredients
| 1 cup plus 2 tablespoons | water (70° to 80°) | |
| 2 tablespoons | 30 ml | olive oil |
| 3 tablespoons | 45 ml | grated parmesan cheese |
| 2 tablespoons | 30 ml | sugar |
| 3 teaspoons | 15 ml | garlic powder |
| 1 1/2 teaspoons | 7.5 ml | salt |
| 1 tablespoon | 15 ml | butter, melted |
| 3/4 teaspoon | 3.8 ml | minced fresh basil or 1/4 teaspoon dried basil |
| 3 cups | 720 ml | bread flour |
| 2 teaspoons | 10 ml | active dry yeast |
Instructions
This recipe starts in the bread machine using the dough cycle and after they're cut and rolled into breadstick shapes, they're finished in the oven. You can make them shorter if you like but the long, thin breadstick is the traditional style.
DIRECTIONS:
- Add the ingredients to bread machine in the order indicated and select the dough cycle.
- When the cycle is complete drop the dough from the pan onto a floured surface.
- Preheat oven to 400° F./205° C.
- Cut the dough into 20 pieces and roll into a long, thin breadstick shape.
- Place the breadsticks on a lightly oiled baking sheet and bake at 400° F./205° C. for 15 to 20 minutes until golden brown.