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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 breadsticks 29g Recipe makes 24 breadsticks) The following items or measurements are not included below: 1 teaspoon italian seasoning |
||
| Calories 80 | ||
| Calories from Fat 19 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.1g | 3% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 162mg | 6% | |
| Potassium 26mg | 0% | |
| Total Carbohydrate 13.2g | 4% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 1.1g | ||
| Protein 1.9g | 3% | |
Soft Italian Bread Sticks (Abm)
By: Marie
Nov 23, 2004
Serve these wonderfully soft breadsticks warm out of the oven, brushed with melted butter and sprinkled with Parmesan cheese. Goes really well served with Italian meals. Recipe from Quick Cooking.
24 breadsticks
Ingredients
Dough
- 1 cup warm water (70 to 80)
- 3 tablespoons soft butter
- 1 1/2 teaspoons salt
- 3 cups bread flour
- 2 tablespoons sugar
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- 2 1/4 teaspoons active dry yeast
Topping
- 1 tablespoon melted butter
- 1 tablespoon grated parmesan cheese
Directions
1
Place all dough ingredients in your bread machine pan according to manufacturers direction.2
Select dough setting.3
When dough cycle is complete, turn out onto floured board and divide dough in half.4
Cut each portion into 12 pieces and roll each piece into a 4 to 6" rope.5
Place 2" apart onto greased baking sheets.6
Cover and let rise in a warm place for about 20 minutes or until doubled.7
Bake at 350° for 15 minutes or until golden brown.8
Immediately brush with butter and sprinkle with Parmesan cheese.9
Note: Be careful not to overbake or they will become tough.
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- Course > Breads > Yeast
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Motheroflittle
On Oct 21, 2009
OH WOW! These are so good! I make fresh breads every week and this is one of the best recipes I've used.I saved half of the dough in the freezer and we ate the rest with supper tonight.The only change I made was to use fresh milled soft wheat flour and vital gluten( to help with the rising of the whole wheat.) Fantastic results. thanks,thanks,thanks!
From: Crunch - Tastic and Green
On Mar 6, 2008
I keep meaning to rate this recipe. I found it so long ago and use it at least every week or so. I LOVE it. The smell of it alone is yummy. Thank you so much for sharing this, it's for sure found its place in our home and will be used and passed on :D P.S. it's only my husband and I and our toddler..so I usually make half and freeze the other half of the uncooked dough. It freezes and cooks up just as good as fresh!
From: Eadaein
On Jan 1, 2005
I made these this evening since I love breadsticks and was looking for a good recipe to make and freeze. I will definitly be making these to store! They were great! They browned nicely, in about 15 min for me, they have great flavor and they were light and fluffy. Five stars in my book. My other half LOVED them too. He gave it two thumbs up and mumbled something, his mouth was full so I am guessing it was something good ;o)
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