breadstick dough recipe

Indiana Egghead

Does anybody have a good recipe for making breadsticks?

egret

Here 'ya go :

Italian Breadsticks

2 to 2 1/4 cups All-Purpose Flour (divided)
1 Tbls. Yeast
1 1/2 tsp. Salt
1 Tbls. Sugar
3/4 cup warm Water (105°)
2 Tbls. Olive Oil
1 Egg Yolk
1 Egg White
Coarse Salt

In KitchenAid bowl combine flour, yeast, salt and sugar.
Combine water, oil and egg yolk and add to dry mixture.
Install dough hook and knead mixture until no longer sticky (add more flour as needed).
Remove dough from bowl and knead by hand for about one minute.
Form into a ball and place in a lightly greased bowl.
Cover and refrigerate 3 or 4 hours, or overnight.
Turn out onto a lightly floured surface and divide dough into 16 equal parts.
Cover and let rest 10 minutes.
Roll each piece of dough to form a pencil like rope about 14” long and 3/8” in diameter. Smooth each rope as you work.
Place ropes 2” apart on greased baking sheet.
Add one tablespoon water to egg white and beat until frothy.
Brush egg mixture over dough.
Cover with plastic wrap and let rise in a warm place till double (45-60 minutes).
Brush again with egg mixture and sprinkle with coarse salt.
Bake at 425° about 10 minutes.
Cool on wire racks.

Photo Egg

Sounds real good.

I'm sorry, I'm not a baker.
Can you explain divided. "All-Purpose Flour (divided)"

Thank you,

thirdeye

I've never made the plain ones.... but I fool around with the cheesy ones, sometimes called cheese straws. I bet the method is close to the same. If you want I can post the recipe later when I get home from work. It's pretty easy and about all you need is a "feel" for the dough..... (which I don't really have, and mine turn out okay. Heheee)

ShedFarm

Even if Indiana Egghead doesn't want it, I would like your recipe!

ShedFarm

Normally, when a recipe says "divided", it provides the total amount of an ingredient that will be needed, and then as you read the instructions, it will say how much to use for each stage of the recipe.

Since this recipe says 2 to 2-1/4 cups of flour, I would assume to first use only two cups in your initial flour/yeast/salt/sugar mixture, and then slowly add only as much of the remaining quarter cup as is needed to achieve the consistency that is desired (e.g., "no longer sticky").

Photo Egg

Thank you Barbara.
Now it seems like a foolish question.
Thank you.

Jer_inva

Me Too.

Grandpas Grub

 
Me three, these look like great grand kid pleaser's.

Thanks Kent

bees

Could you post your recipe for the cheezy sticks, I probably would only be able to eat 200 or 300 of them. Thanks, Randy

ShedFarm

T'was not a foolish question at all! The recipe provided didn't specify how the flour was to be divided, so if you'd never heard the term before, it makes sense that it was confusing you.

Camano

Yum
love to grt the receipe for the cheesy bread sticks

thirdeye

This is an old time favorite, and when my friend Lynne offered to critique the recipe, I took her up on it... and with her help I was able to fine tune everything a little tighter.

However, there is a variable in the amount of flour used, so you folks that work with dough most likely can tell by the "feel" when the dough is right...I'm still learning. I hope the picture from Lynne can steer you in the right direction. These things are really good and easy to make.

When making 1/2 batches, Lynne noted that It's possible to vary the amount of cheese to get a different taste, less cheese (5 oz) will allow more of the spice flavour (she's from up yonder and spells things funny, hehehee) to come through, while 8 oz of cheese will mean that the cheese will be the most dominate flavour. More cheese will mean that the cheese straws will be very cheesy, more airy, and more crispy but more greasy. Both are fantastic and the ones with more cheese will have more cheese colour. (see what I mean about the spelling...) They will spread out so it’s important to make the straws no larger in diameter than a lead pencil. I cut my butter into the flour and spice mixture and when well mixed I add the grated cheese to the mixture and mix thoroughly.

Here is the base recipe I started with. It's one of the few times you will ever see one of my recipes say... "2 sticks of butter".

~thirdeye's~ & Lynne's Cheese Straws
1 lb grated cheddar
2 sticks of butter, sliced then broken into pieces
2 cups of sifted flour
1 teaspoon of salt
1 teaspoon cayenne
1/2 teaspoon pepper

Work the butter into the cheese, add about 2/3 of the flour and all the seasonings, then continue to blend everything together by hand adding the remaining flour to get the consistency right.... to me, this means once I could form a dough ball. You can roll the dough into a 1/4" thick sheet, then slice into strips. Or you can make small balls and roll the straws out by hand. I like the hand rolled ones best.

Here is a picture of the mixture which allowed a nice dough ball to be formed, followed by a picture of the dough Lynne made.





Place on baking sheet or parchment if you use a pizza stone, allow some room between them as they will swell a little. Bake at 400° for about 10 minutes.
_____________________________________________

Here is a similar recipe that came from my grandmothers recipe book. Because of the reference to "oleo" (oleo margarine) I'm guessing this was from the mid to late 60's.

Nannie's Cheese Buds

Camano

So there is no liquid or yeast involved?
also I get nothing under Nannie's Cheese Buds

Thanks

thirdeye

No liquid, unless you want to have some wine or something on the side. In fact these things are pretty good with wine

Nannie's recipe is a photo, I'll post it again