I am looking for a Bread Stick recipe That I can use in a dipping sauce. It can be a Garlic or Herb Recipe?

Answer 1

"Parmesan Breadsticks" - 3 dozen

2 (1/4 oz.) pkgs. active dry yeast
1 1/2 cups warm water (110*-115*)
1/2 cup warm milk (110*-115*)
3 tbsp. sugar
3 tbsp. plus 1/4 cup butter; softened, divided
1 tsp. salt
4 1/2 to 5 1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1/2 tsp. garlic salt

In a large mixing bowl, dissolve yeast in warm water. Add milk, sugar, 3 tbsp. butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6" rope. Place 2" apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
Melt remaining butter; brush over dough. Sprinkle with Parmesan cheese and garlic salt. Bake at 400* for 8-10 minutes or until golden brown. Remove from pans to wire racks.

Answer 2

Breadsticks With Black Pepper & Cheddar
Yield: 1 Batch

Ingredients

2 1/2 c unbleached flour plus
1/2 c (approximately) for kneading
1/2 c whole wheat flour
1 1/2 ts salt
1 1/2 tb active dry yeast
1 pn sugar (generous)
1 1/2 c ; warm water
2 tb vegetable oil
2 ts coarsely ground black pepper
3 scallions; sliced thin -
-(abt. 1/4 c
1 c grated cheddar cheese
1 egg white; lightly beaten -
-with 1 t
1 cornmeal
1 kosher salt (opt'l.)

Instructions

In a mixing bowl, combine 1 1/2 c. of the unbleached flour with the
whole wheat flour and salt. Make a well in the flour and add yeast,
sugar and 1/2 c. of the warm water. Let yeast stand until foamy,
about 5 to 10 minutes.

Stir in another 1/2 c. water and the oil. Add remaining water and
stir the batter vigorously with a wooden spoon. Add 1/2 c. flour and
beat well. Stir in the pepper, scallions, cheese and another 1/2 c.
flour; blend well.

Sprinkle about 1/4 c. of the flour for kneading on a pastry board or
marble and turn the dough out onto it. Knead, adding the rest of the
flour as needed, until the dough is smooth and homogeneous and
springs back when pressed with your thumb. The dough will be
slightly sticky, but should not be too sticky. Add a bit more flour
if necessary.

Cover the dough with a clean, dry tea towel and let it rest 5 to 10
minutes. Roll it into a cylinder about 20 to 24" long and cut the
cylinder into about 20 pieces with a sharp knife. Let the pieces
rest, covered, for 5 minutes.

Lightly oil two baking sheets and sprinkle them lightly with
cornmeal. Roll each piece of dough into a cylinder about 10" long and
3/4" wide, and place ten of them on each baking sheet. If you prefer
smaller breadsticks, cut each one in half crosswise.

Preheat the oven to 350 F. and set the baking sheets, covered with
clean tea towels, in a warm place to rise. Gas ovens generate a
warmth while preheating which is just right for raising the dough;
just turn the baking sheets occasionally to ensure even heat. If you
have an electric oven, choose a different place for raising. Let the
sticks rise 25 to 30 minutes, until they have increased in size by
about 50 percent.

With a sharp knife, make five or six diagonal slashes on top of each
breadstick. Brush them lightly with the egg white and water mixture.
Sprinkle very lightly with salt, if desired.

Bake breadsticks for 20 to 25 minutes (16 to 20 minutes if you've cut
them in half), changing the position of the baking sheets on the oven
racks about halfway through baking time. The breadsticks should be
golden brown.

Eat them right away or let them cool and store them in tightly closed
tins; wrapped tightly, they can be stored in the freezer for up to a
month. Wrap them in foil and gently reheat at 300 F. for 10 to 12
minutes (slightly longer if frozen) before serving.

Yield: Twenty 1 x 12" breadsticks.

Answer 3

For days when you don't have a lot of time to cook, Pillsbury makes "instant" breadsticks that you can buy in the fridge section at the supermarket. If you want to add herbs, brush them lightly with olive oil and sprinkle some Italian seasoning on top before you bake them.

Answer 4

eleven oz. cream cheese, softened a million small onion, finely chopped 5 tablespoons mayonnaise 2 (6 ounce) cans crabmeat, drained and flaked a million/8 teaspoon garlic powder salt and pepper to flavor a million (a million pound) loaf around, crusty Italian bread FPRIVATE "form=%.;ALT=style of stars" examine comments (264) assessment/fee This Recipe keep To Recipe field upload to procuring checklist upload a private notice positioned up a Recipe photograph positioned up a fave foodstuff checklist Create a Menu guidelines Preheat oven to 350 stages F (a hundred seventy five stages C). In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. unfold combination right into a a million quart baking dish. Bake for 20 minutes interior the preheated oven. at an analogous time as the dip is baking, decrease a circle interior the best of the bread, and scoop out the interior to create a bread bowl. Tear the got rid of bread into products for dipping. eliminate baked crab dip from the oven, and stir properly. Spoon the aggregate into the hollowed out loaf. place bread bowl and chunks of bread on a medium baking sheet, and bake for an added 10 minutes. Serve warm. Seven Layer Fiesta Dip Prep Time: quarter-hour Makes sixty 4 (2-tablespoon) servings. aspects: a million can (sixteen oz.) refried beans a million field (sixteen oz.) bitter cream a million equipment (a million.25 oz.) McCormick® Taco Seasoning* 2 cups (8 oz.) shredded Cheddar cheese a million cup arranged guacamole a million can chopped tomato a million/2 cup sliced eco-friendly onions a million/2 cup sliced black olives Tortilla chips *Or use McCormick® 30% much less Sodium Taco Seasoning combination. guidelines: a million. unfold refried beans in shallow serving dish. 2. combination bitter cream with Taco seasoning till properly mixed. unfold over refried beans. 3. good with cheese, dollops of guacamole, tomato, onions and olives. Serve with tortilla chips. A flavor for wellness Tip: substitute to decreased fat bitter cream and decreased fat cheese for a mark downs of 10 energy and a million gram of fat according to serving. Serve with baked tortilla or pita chips to keep added energy and fat grams.

Answer 5

http://www.recipezaar.com/109314

Answer 6

These are not from scratch, but here are several ideas for flavoring the sticks:

Bread Sticks

Remove desired number of frozen layers of pre-cut sticks from case. Thaw at room temperature for approximately 5 minutes. Separate sticks and place 1-inch apart on greased sheet pans. For plain sticks, brush with melted butter. Let rise for approximately 1 hour. Bake in preheated 400 degree oven (convection oven: 350 degrees) for 7-9 minutes or until golden brown. Serve hot or cooled.

Seeded Breadsticks: Brush with well beaten egg and sprinkle with your choice of sesame, poppy, or caraway seeds.

Flavored Breadsticks: Brush sticks with melted butter and sprinkle with your choice of Parmesan cheese, garlic powder, dill weed, herbs, minced onion, grated Cheddar cheese, etc. Try hot garlic and Parmesan breadsticks dipped in Italian sauce!

Fancy Shaped Breadsticks: Twists: Twist strips on sheet pans for swirled effect or twist two sticks together.

Knots: Tie breadstick dough pieces into loose knots prior to rising.

Snails: Coil dough pieces tightly bringing 'tail' to center before rising.

Pretzels: Shape breadstick dough pieces into pretzels and brush with beaten egg and sprinkle with coarse salt.

Shorter Breadsticks: Cut sticks into halves or thirds before panning.

Crispy Chewy Breadsticks: Do not let dough rise prior to baking.

Fried Breadsticks: Cut thawed breadstick dough pieces in half. Fry until golden brown on each side.

Herb Breadsticks: Brush 1 layer of 24 breadsticks with mixture of 1/2 cup melted butter, 1 teaspoon garlic salt, 2 teaspoons Italian seasonings, and 1 teaspoon caraway seeds.

Poppy Seed-Onion-Cheddar Breadsticks: Brush 1 layer of 24 breadsticks with melted butter and sprinkle with mixture of 2 cups grated Cheddar Cheese, 6 tablespoons dried chopped onions, and 2 teaspoons poppy seeds.

Parmesan-Dill Breadsticks: Spread mixture of 1/4 cup melted butter, 1/2 cup grated Parmesan & Romano cheese blend and 1 tablespoon dill weed over 1 layer of 24 breadsticks.

Italian Breadsticks: Spread 1 layer of 24 breadsticks with mixture of 2 table-spoons melted butter, 2 tablespoons Parmesan cheese, 2 tablespoons oregano, 1 & 1/2 teaspoons garlic salt, and 1 teaspoon paprika.

Nutty Breadsticks: Spread 1 layer of 24 breadsticks with melted butter. Sprinkle with mixture of 1/2 dup ground walnuts, 1/4 cup Parmesan Cheese, 2 teaspoons poppy seeds, 1 & 1/2 teaspoon rosemary, 1 teaspoon garlic salt.

Cinnamon-Sugar Sticks: Brush breadsticks with melted butter and sprinkle with mixture of cinnamon and sugar.

Lemon-Nutmeg Sticks: Brush breadsticks generously with melted butter and sprinkle with mixture of 1 cup sugar, 1 & 1/2 tablespoons finely grated lemon rind and 1/2 teaspoon nutmeg.

Coffee Mug Twists: Brush 24 breadsticks with melted butter. Sprinkle with half of mixture of 1 cup sugar and 3 tablespoons cinnamon or grated orange rind. Turn sticks over and spread other sides with butter and remaining sugar mixture. Twist two sticks together and coil into 10 oz. OVEN-PROOF mugs. Let rise until doubled in size. Bake at 350 degrees for 25 minutes or until golden brown. Serve when mug handles are cool enough to hold.