I’ve finally made Breadsticks

by Michelle on March 2, 2008

I know it’s a simple thing but I’ve never in my life made breadsticks. I’ve collected many recipes but for some reason or another just never got around to making them.

Yesterday, I made the dough and today I baked the breadsticks. And they were…Oh so good and it’s definitely a keeper recipe.

Fennel Breadsticks

1 package (1/4 ounce) active dry yeast or 1/2 oz fresh yeast
3/4 cup warm water
3/4 cup Extra Virgin Olive Oil
3/4 cup buttermilk
1 TBL fennel seed, crushed
1-1/2 tsp salt
4-1/2 cups flour
1-2 TBL Sesame seeds
1-2 tsp of olive oil, to oil the proofing bowl

To garnish:
1 egg with a dribble of water, to make the egg wash or you can brush with Olive Oil infused with Garlic, recipe below
Sesame seeds

1. Dissolve yeast in warm water in a large mixing bowl or the bowl of your KA Mixer.
2. Add the oil, milk, fennel seed, 1-2 TBL sesame seeds and salt.
3. Beat in 3-1/2 cups flour. Stir in enough of the remaining 1 cup of flour to form a soft, non-sticky dough.
4. Place dough on a floured surface and knead until smooth and elastic, about 6-8 minutes.
5. Put 1-2 tsp oil in the bottom of your proofing bowl. Dip a paper towel in the oil and wipe it around the entire interior of the bowl.
6. Place the ball of dough in the oiled proofing bowl. Then turn the dough over to make sure all sides are well oiled.
7. Cover and let rise until doubled, about an hour or so.

8. Punch down dough. Let rest for 10 minutes. Turn onto a lightly floured surface; divide into fourths. Work with one portion of dough at a time, keeping remaining dough covered with plastic wrap.

9. Roll out dough as thin as possible. Cut into long strips. I just cut the strips free hand because I wanted unique shapes, some thick, some thin, some short and some long.

10. Place stripes about apart on greased baking sheets.
11. Beat egg and water; brush over dough. Or you can use olive oil to brush the dough.
12. Sprinkle with more sesame seeds.
13. Bake at 325° for 25-30 minutes or until golden brown. Remove to wire racks to cool.

Yield: 68 breadsticks.

Garlic Infused Extra Virgin Olive Oil (EVOO)
Recipe adapted from my friend Lucy

1/2 c. Extra Virgin Olive Oil
3-4 cloves of garlic, sliced thin

Heat EVOO in a small sauce pan. When EVOO is warm remove from heat and add sliced garlic. Let sit until cool. Discard garlic and strain EVOO if necessary.

All Rights Reserved 2008 © Big Black Dog

Related Posts with Thumbnails
Print Friendly

Comments

  • deborah_ps March 2, 2008 at 4:37 am

    Your breadsticks look good enough for restaurant fare Michelle. I like that you’ve shown us the steps, it adds to the I want to try that factor :)I’ve made them only once and that was with pre-made puff pastry dough, which isn’t really “making” them! More like I cut them out LOL.I have a good Bagna Cauda in the frig that needs to be eaten, hopefully it’ll keep until I can bake up your recipe next week.

  • OhioMom March 3, 2008 at 1:04 am

    Michelle I made breadsticks the other day, but mine weren’t nearly as uniform as yours. I had them with the Italian Sausage Stew … the recipe I used is from a James Beard bread book. They were real tasty though :)

  • […] made a double batch of Breadsticks using one of my new Starters and below is the gorgeous rise of the […]

  • Chunky Cream of Tomato with Bacon Soup July 26, 2010 at 5:02 pm

    […] of crackers, I served it with some of my BreadSticks. The breadsticks were delicious dunked into the chunky tomato […]

  • Rainy Day Chicken Soup August 29, 2010 at 1:25 am

    […] But I had a rather busy day and my cupboard had no Matzo Meal. So I served the Chicken Soup with my Homemade Breadsticks and it was […]

  • Billy Bi aux Paillettes August 29, 2010 at 4:03 pm

    […] I was a bit pressed for time due to the upcoming holiday and so opted to serve the soup with my Fennel Seed Breadsticks which I bake every week so always have a fresh supply at the […]

  • Romesco Dip and an Olive and Parmesan Dip August 29, 2010 at 4:41 pm

    […] taste to contrast the 2 dips. My Olive and Parmesan Dip was perfect and very good with my homemade Breadsticks and Ciabatta […]

  • Knot-a-Breadstick September 15, 2010 at 11:15 am

    […] a breadstick then a cupcake…I know you don’t believe that but it’s true. I make fennel breadsticks every 2 weeks or so. And although I do enjoy them they are not the easiest things to eat. They are […]

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: