I store all kinds of things about cooking, quilting and some surprises in my cupboard. Check it out.

Tag Archives: bread sticks

brdstk-top
I started making these breadsticks in 1992, adapted from a recipe in my favorite bread cookbook, Clayton’s Book of Breads.  Be sure to use a good sharp, full-flavored cheese.

Italian Cheese Breadsticks

  • Servings: One to two dozen, depending on size
  • Print

2 Tblsp. Fast acting yeast
2 tsp salt
2 Tblsp. granulated sugar
4-1/2 cups all-purpose flour, divided
1-1/2 cups water, heated to 130 degrees F
¼ cup canola oil
1-1/2 cups good flavored cheese, grated

In the large bowl of an electric mixer, place yeast, salt, sugar and 2 cups of flour.

Heat water to 130 degrees F, add cheese and stir to melt, reheat mixture to 130 degrees F.

Pour water/cheese mixture into bowl with flour mixture, add oil.  Beat on medium speed with a paddle beater for 3 minutes.  Remove the paddle beater and insert a dough hook.  Continue to beat at medium speed, adding flour gradually for 6-½ minutes.  You may not need all of the flour.

Place dough in an oiled bowl, cover and let rise in a warm place for 30 minutes.

Punch down dough and using ¼ cup of dough, form into a cigar-shaped roll 5 inches long.  Place on a greased baking pan 3 inches apart.  Cover and let rise in a warm place for 30 minutes.

Preheat oven to 375 degrees F.

Bake breadsticks for approximately 12 minutes until they are golden brown.  Remove to a rack to cool.

brdstk-rack2

Save

Save