Reviewed: Apr. 26, 2003

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.

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DREGINEK

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Reviewed: Mar. 29, 2003

I really liked this recipe. They turned out great for me. I cooked them the minimum time, and they were perfect. Very tasty, and will definitely be using this recipe again!!!

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Jane

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Reviewed: Feb. 23, 2003

These rose nicely. I did not have instant yeast, but increased amount to 4 teaspoons (25% more is a good rule). My bread machine did a great job of making the dough, though it takes 1:40 to do the first rise that way. I overcooked the first batch I put in, so 20 minutes is definitely the max IMO. Be sure to do the broil for 2 minutes or so, it adds that extra touch. Very good, but not ever so much like the ones from a pizza parlour. An apples and oranges kinda thing, though I like both!

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OCTOVUS

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Reviewed: Nov. 6, 2002

I was not too pleased with this recipe. I read the comments, and used my bread machine. I also put the butter and parmesan on after baking, but the they were a bit dense. Also the flavor was strong. I would prefer using fresh garlic instead of itallian seasoning.

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ROSALIE PALADEAU

Cooking Level: Expert

Home Town: Chinook, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 21, 2002

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!

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MAGGIE MCGUIRE

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Reviewed: Sep. 15, 2002

I used my stand mixer and they turned out wonderful. Just don't overbake them :)

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hotwaterandlemon

Cooking Level: Expert

Home Town: Roy, Utah, USA

Living In: Sunset, Utah, USA

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Reviewed: Sep. 5, 2002

These had a great flavor but were a bit heavy for some reason. My family enjoyed them though! I didn't want my parmesan toasted so I just put the butter and parmesan on after bringing out of the oven-yum!

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JILL IN FL

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Reviewed: Feb. 26, 2002

Mine turned out a bit heavy but they have a wonderful flavor. I will try again though!

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GEORGEAMY

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Reviewed: Feb. 15, 2002

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.

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MEAGAIN72461

Cooking Level: Expert

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Reviewed: Feb. 9, 2002

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!

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LIBBY T.

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Reviewed: Jan. 26, 2002

I mixed the dough in my bread machine to cut out the work. Very good! Easy to make and came out perfect! Delicious.

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BATCAVES

Cooking Level: Expert

Home Town: Vinton, Louisiana, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Jan. 18, 2002

The entire family loved these breadsticks. We ate them without the butter/parmesan topping.l At first, I didn't think the breadsticks were rising, but they turned out fine.

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RAINEQUILTS

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Reviewed: Oct. 14, 2001

these were really good but they were kind of heavy

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TIFFANYLNE

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Reviewed: Oct. 5, 2001

These were my first SUCCESSFUL attempt at making homemade bread, and we loved them. I did discover that if the dough just isn't rising due to your house temperature, turn the dryer on for a few minutes to warm, then stick them in there! Will make again and again.

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SHINDAGRL

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Reviewed: Jul. 21, 2001

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!

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GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 6, 2001

I make these in my bread machine and than bake in the oven. Easy to do and they are a hit with the whole family. Alos makes an AWESOME pizza crust!

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Chrissy

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Reviewed: Jun. 16, 2001

These were great. This was my first attempt at breadsticks and they turned out perfect. I have already made them twice and managed to sneak a few in the freezer for another meal before the kids saw them. I will definetly keep this one.

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DI. L

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Reviewed: May 20, 2001

The only problem with this recipe is that they disappear so fast! They're delicious!

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akcooker

Cooking Level: Expert

Living In: Dexter, Michigan, USA

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Reviewed: May 9, 2001

This was a great find!! My husband raved about how good these are. We agree, they are better than the ones in Pizza Parlors - very light and fluffy and so packed with great flavors. Thanks!

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