Parmesan and Garlic BreadsticksPosted: March 12, 2009
A great addition to our Manicotti dinner!! They were easy to whip up and great tasting! I did make ours into larger breadsticks to break off large pieces for dippings, stews, chilis, and soups later!
SERVES 36 , 3 dozen
2 (1/4 ounce) packages active dry yeast
1 1/2 cups warm water (110 to 115 degrees)
1/2 cup warm milk (110-115 degrees)
2 tablespoons sugar
6 tablespoons butter, divided and melted
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
3/4 teaspoon dried Italian seasoning
4 1/2-5 1/2 cups all-purpose flour
1/2 cup grated parmesan cheese, divided
1/2 teaspoon garlic salt, for sprinkling on tops (to taste)
In a large mixing bowl, dissolve yeast in warm water and let it sit until bubbly, about 7-8 minutes.
Add the milk, sugar, minced garlic, Italian seasoning, 3 tablespoons butter, salt, and 2 cups flour.
Beat until smooth.
Stir in 1/4 cup parmesan cheese and enough remaining flour to form a soft dough.
Knead with bread hook for 7-8 minutes adding additional flour as needed.
Turn onto a floured surface and knead about 10-15 times.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 45 minutes.
Punch the dough down and let it rest a couple of minutes.
For thin bread sticks, divide into 36 pieces.
(This is very versatile here. You can make them as small or as large as you want. I cut mine into 18 pieces for a larger breadstick).
Shape each piece into a 6 inch rope.
Place 2 inches apart on a greased baking sheet.
Cover and let rise until doubled, about 25-35 minutes.
Melt remaining butter and brush over the dough.
Sprinkle with Parmesan cheese and garlic salt.
Bake at 400 degrees for 8-10 minutes or until golden brown.
Remove from pans to wire racks.