parmesan breadsticks cheese baked into the dough & on top recipe 34
Forget about those breadsticks you’ve bought frozen or that come free with dinner. Once you’ve made these, there will be no going back. With real cheese baked into the dough and even more sprinkled on top, the flavor of these parmesan breadsticks can’t be beat. Since you control how much olive oil is in them, you can forget about them being greasy too!
Ingredients (yields 9 breadsticks)
2 cups (10 ounces or 284 grams) all purpose flour (I used King Arthur flour)
1½ teaspoons (about 5 grams) instant dry yeast
1½ teaspoons (9 grams) salt
1 teaspoon onion powder
6 ounces (178 grams) water, room temperature
2 teaspoons (10 grams) olive oil
1½ ounces (42 grams) parmigiano-reggiano, grated
1 large egg beaten with 1 tablespoon olive oil and a pinch of salt
Mix the first 4 ingredients in the bowl of a stand mixer. With the mixer on low, add the water and oil and mix until all the liquid has been absorbed by the dry ingredients, scraping down the bowl after 30-45 sec (total time 2 min). Increase speed to medium low (2 on a Kitchenaid) and knead for 8 min. With the mixer on low, slowly add ⅔ of the grated cheese, a little at a time, until it’s fully incorporated, about 2 min.
On a lightly floured counter, form the dough into a ball and rest it in a covered bowl for 1 to 1 1⁄2 hours until doubled in size. Once the dough has doubled in size, turn out onto a lightly floured counter, and divide into 9 equal pieces. Roll each piece into a tight ball, cover and let rest for 30 min.
Roll each ball into an 8” long cylinder. Place on a lightly oiled silicone mat or parchment paper on a sheet pan. Cover and proof for 30 min or until roughly double in size. Brush the tops of each piece of dough with egg wash and sprinkle with the remaining grated cheese.
Bake at 500F (260C) for 12-14 min, rotating the pan 180 degrees halfway through baking time. Cool for 15 min on a wire rack. Eat.
Equipment used:
Digital kitchen scale
Stand mixer with dough hook
Cheese grater
1 pint (.5 L) jar with lid
Whisk
Silicone spatula
Silicone bowl scraper
Bowl for proofing
Silicone pizza cutter
Silicone baking mat
Pastry brush
Sheet pan
Wire rack
Check my playlist for this developing series of videos and watch me learn to bake! I’m using the book Bread Illustrated from America's Test Kitchen. There are at least 100 recipes in it and I'm on a mission to bake each of them, in order, and make videos of myself doing it. This is the 34th one; you’ll find the complete recipe beginning on page 170. I’m not affiliated with ATK in any way & won’t receive a penny if you buy their book (or get it from the library!) I just like it and think baking every recipe in it is going to be a fantastic way to learn & master bread baking.
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**NOTE: I list most ingredient amounts three ways: by volume (cups, teaspoons, etc) and by weight in both Imperial (ounces, pounds, etc) and Metric (grams) units. Following the recommendation of America’s Test Kitchen (as well as that of nearly every cooking/baking resource I trust) I weigh ingredients whenever possible and I prefer the Metric system. I find it quicker, easier and less prone to error, especially when reducing or increasing ingredient amounts to bake less or more than the original recipe.**
Garlic bread sticks: delicious and super easy to make!
This recipe is so simple and perfect for serving alongside your favorite soups and salads!
INGREDIENTS
100g of butter
2 tbsp of spring onion
1 head of garlic
1 egg
1 baguette
1 tsp of sugar
1 tsp of salt
METHOD
1. Cut a baguette in half. Cut each half in half again and you get bread sticks.
2. Place on a baking tray.
3. Pour butter, grated garlic, and finely cut spring onion into a pot and mix.
4. Add the egg and do not stop beating.
5. Spread the mixture on each breadstick. Sprinkle sugar.
6. Bake for 25 minutes at 180°C/356°F.
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Garlic Parmesan Twists Recipe | Parmesan Breadsticks
Learn how to make garlic parmesan twists with puff pastry. These parmesan cheese breadsticks are crispy, flaky and cheesy. These cheese straws are easy to make, all you need is a puff pastry, parmesan cheese, garlic, oregano and olive oil. They are great as a quick snack or appetizer.
Printable recipe:
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Ingredients:
1 large Puff pastry sheet, thawed
1/2 cup (50g) Parmesan cheese, grated
1 teaspoon Oregano
3 tablespoons Olive oil/melted butter
2-3 garlic cloves, crushed
Flour for the work surface
Directions:
1. Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
2. In a small bowl whisk olive oil, oregano, and crushed garlic. Set aside.
3. On a lightly floured surface, unfold the puff pastry. Lightly sprinkle the pastry sheet with flour. Roll out puff pastry into ⅛-inch (1/4 cm) thick.
4. Brush half of the puff pastry with olive oil/butter mixture. Sprinkle parmesan on top, fold unbrushed part over the brushed part and gently press the pastry. Roll out the dough into ¼-inch (1/2cm).
5. Using a sharp knife or a pizza cutter, cut the puff pastry in half, then slice the puff pastry crosswise into 1-inch (2.5cm) wide strips.
6. Gently twist pastry sticks, and place on a prepared baking sheet. Bake for 15 minutes or until lightly browned and puffed. Remove to wire racks to cool.
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Crunchy and Buttery Garlic Parmesan Bread | SIMPOL | CHEF TATUNG
Plan mo bang magluto ng pasta? Isama mo na sa plan ang paggawa ng garlic parmesan bread! Mas pina #simpol pa ang paggawa nito kaya try mo na!
Ingredients:
3/4 cup - Butter
3 cloves - Garlic
1/2 cup - Parmesan cheese
4 tbsp - Chopped parsley
1 pc - Baguette
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Best Ever Garlic Bread With/ Without Oven
Best Ever Garlic Bread With/ Without Oven
You name the dish and garlic bread goes with it from pasta to baked ziti, to steak or even baked chicken. You can see garlic bread being served at every restaurant and many suggest that it is the most loved side dish. When you think about it it feels true, like what would spaghetti be without garlic bread!
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Ingredients & Full Recipe
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