Recipe by Andi
"These are better than the ones served at pizza parlors! I usually have to make two batches, because they go so fast! I use my food processor to do the mixing."
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2 1/2 cups
grated Parmesan cheese
grated Parmesan cheese
I only had regular yeast on hand so I changed the procedure a little to compensate. I dissolved my regular yeast in the warm water with a half teaspoon of the sugar. Once the yeast was bubbly, I then mixed the dough ingredients in my Kitchenaid with the dough hook since I'd rather wash that than the food processor. I followed the rest of the directions as written, though I used garlic powder instead of fresh minced. I also put a little garlic powder in the melted butter brushed over the sticks. THe breadstickes turned out very nice.
I don't have a food processor so I first dissolved the yeast in the water and then added the remaining ingrediants, mixing and kneading until it felt right. I did add some onion/garlic powder to the dough due to the bland complaints. Finally, when it came time to bake, I did without the butter/parm topping until after they had been baking for 12min. Pulled them out, added the butter and parm and baked again for a few more min until they were lightly brown. These looked GREAT, the texture was WONDERFUL (nice and fluffy), but the taste? Well, there really was no taste. So they didn't taste bad but I couldn't taste them being good either. Plain white bread has more taste. If I could figure out a way to add some more taste, I would make these again because they looked wonderful. I'll put these in my "make again on a day I'm feeling creative" pile...try to figure out how to help these otherwise wonderful breadsticks.
These turned out great! I too let my bread machine do the work, and they were wonderful! I agree with the other review that you need to be careful to watch them in the broiler...they brown really fast. A keeper!
I was somewhat disappointed in this recipe. For me, it lacked flavor and the texture of the bread was not soft and dense. I think the Parmesan Herb Cheese Bread on this site would make better breadsticks. Sorry!
This is a good breadstick recipe, but I thought 18 minutes at 375 was a little long...I was right. My first batch was hard but the second batch I put in for 10 minutes and they came out nice and soft. I would add more garlic next time. I made mine on the dough cycle of my bread machine instead of using the food processor.
Absolutely great recipe! I followed the recipe as stated, except I didn't have any Italian seasoning, so like another user I added a few shakes of garlic powder, oregano and basil. I mixed the dough in my breadmaker, then got sidetracked and ended up letting the dough rise for about 1.5 hours. Instead of shaping like a rectangle, I rolled into thick ropes and let rise again. They really do expand a lot, and I think allowing time to rise is critical to getting the right texture in this recipe. I didn't measure the parmesan topping but instead just sprinkled it from the can until they looked to my taste. I baked for 20 minutes (didn't broil, as they didn't appear to need it) and they came out perfectly -- soft, flavorful, yummy, way better than I ever expected. Thanks so much for the recipe!
I made these for the first time tonight...and they're gone! I put the dough ingredients in my bread maker (wet ingredients first, dry on top) and put it on the dough setting. Then I skipped to #2. I cooked them on a baking stone and really didn't even need to use the broiler, just leave them in a little longer. Yummy!
I baked these tonight and they were really good! Highly recommend these, but next time I will leave off the cheese on top. I thought the cheese made them a bit hard. Will make again, very easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Garlic Parmesan Breadsticks
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 224
** Calories from Fat: 80
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