Best 8 Soft Italian Breadsticks Abm Recipes

SOFT ITALIAN BREADSTICKS (ABM)

Steps:

• Place all dough ingredients in your bread machine pan according to manufacturers direction.
• Select dough setting.
• When dough cycle is complete, turn out onto floured board and divide dough in half.
• Cut each portion into 12 pieces and roll each piece into a 4 to 6" rope.
• Place 2" apart onto greased baking sheets.
• Cover and let rise in a warm place for about 20 minutes or until doubled.
• Bake at 350° for 15 minutes or until golden brown.
• Immediately brush with butter and sprinkle with Parmesan cheese.
• Note: Be careful not to overbake or they will become tough.

SOFT ITALIAN BREADSTICKS

Steps:

• Place the sugar in a large mixing bowl, and add the warm water and yeast. Set aside for 5 minutes, or until the yeast has dissolved and looks foamy.
• Add 3 cups of bread flour, the olive oil, and the salt, and mix on low speed until a stiff dough forms. (If the dough seems sticky, add up to 3/4 cup additional flour (1/4 cup at a time), until it pulls cleanly away from the sides of the bowl.)
• Knead until dough is smooth and elastic, about 10 minutes.
• Mist the bowl with non-stick spray, place the dough inside, and cover with plastic wrap.
• Allow the dough to rise for 30 minutes.
• Divide the dough into 16 equal portions, and shape each one into a rope (about 6 inches long), placing them on a parchment-lined baking sheet.
• Mist a sheet of plastic wrap with non-stick spray, place it loosely over the unbaked breadsticks, and allow them to rise for 30 minutes.
• Preheat the oven to 350 degrees F, and lightly brush the breadsticks with egg wash.
• Bake the breadsticks for 12 to 14 minutes, or until just beginning to turn golden at the tips.
• Stir the melted butter, salt, garlic powder, and Italian seasoning together, and brush the mixture over the warm breadsticks.

SOFT ITALIAN BREAD TWISTS

Steps:

• In a food processor or mixer, combine the sugar, 3/4 tsp.
• salt, yeast and 2 c.
• flour.
• Mix well 5-10 seconds.
• While processing, gradually add warm water and oil in a steady stream.
• Mix for 1 minute or until smooth and elastic.
• Check dough; add 1 to 2 Tbsp.
• of water or flour if needed.
• Turn onto a floured surface.
• Roll into a 15" x 12" rectangle.
• Cut into 12 strips.
• Fold each strip in half lengthwise; twist each strip several times.
• Pinch ends to seal.
• Place 2" apart on a greased baking sheet.
• In a bowl, combine butter, garlic powder and remaining salt.
• Brush some over dough.
• Sprinkle with Italian seasoning or Parmesan Cheese if desired.
• Cover and let rise in a warm place until doubled, about 25 minutes.
• Bake at 425 degrees for 6-8 minutes or until golden brown.
• Brush with remaining butter mixture.

ITALIAN BREADSTICKS

Steps:

• Spray cookie sheets with the cooking spray. In a large bowl, place the yeast. In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. Pour water over yeast; stir until yeast is dissolved. Stir in the sugar, 1 teaspoon salt, 1/4 cup oil and 1 cup of the flour. Beat with an electric mixer on medium speed until smooth. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
• Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. If dough is sticky, lightly flour your hands. Shape dough into a uniform roll that's 10 inches long. Cut roll crosswise into 32 equal parts. Roll each part into a pencil-like rope, 8 inches long for thick breadsticks or 10 inches long for thin breadsticks. Place 1 inch apart on cookie sheets. Brush with 2 tablespoons oil. Lightly spray sheets of plastic wrap with cooking spray; cover dough loosely with the plastic wrap, sprayed side down. Let rise in a warm place 20 minutes.
• Place an egg separator over a small bowl. Crack open the egg, letting the yolk fall into the center of the separator and the egg white slip through the slots into the bowl. Cover and refrigerate egg yolk up to 4 days to use in another recipe.
• Move the oven rack to the middle position of the oven. Heat the oven to 350°F. In a small bowl, beat the egg white and 1 tablespoon water slightly with a fork or wire whisk. Brush mixture over breadsticks, using a pastry brush; sprinkle with coarse salt. Bake 1 cookie sheet at a time 20 to 25 minutes or until breadsticks are golden brown. Remove from cookie sheets to cooling rack. Serve warm or cooled.

ABM ITALIAN BREADSTICKS- GRISSINI

Steps:

• Pour the water and olive oil in the bread machine pan, sprinkle over the flour, make sure you cover the water completely.
• Add the salt in corner of the pan, make a small dent in the flour (not as far down as the liquid) and add the yeast.
• Select the basic dough setting and press start.
• Ligtly oil two or more baking sheets.
• When dough cycle has finished, remove from the machine and knock it back on a lightly floured surface.
• Roll out into a rectangle of approx 9x8 inch.
• Cut into three 8 inch long strips, cut the strips widthways into ten.
• Roll and stretch each piece to 12 inch approx if you like them crispy, make them shorter/thicker if you like more bread structure (the dough is very elastic, its easiest to start rolling them beween your hands).
• If using the poppy seeds or salt, scatter some on the work area and roll them into the dough, this is best done halfway through the rolling process, later on they do not want to stick.
• Be careful with the salt, its quickly too much.
• Space apart on the baking sheets, brush lightly with some olive oil, cover with clear film and leave in a warm place for 10 to 15 minutes.
• Preheat oven to 400°F.
• Bake for 12 to 15 minutes (longer if you made them shorter and thicker) or until golden brown, turning once.
• Transfer to a wire rack to cool.

EASY ITALIAN BREADSTICKS

Steps:

• In a small bowl, combine the first five ingredients. Gradually add milk, tossing with a fork until dough forms a ball. Turn onto a lightly floured surface; knead 8-10 times., Roll dough into a 14x10-in. rectangle. Cut in half lengthwise; cut each half widthwise into 1-in. strips. Place butter in a shallow bowl. Dip each strip into butter; twist two to three times., Place 1 in. apart on greased baking sheets. Sprinkle with cheese and garlic salt. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

QUICK SOFT BREADSTICKS

Steps:

• Make dough using your favorite method- bread machine, mixer or by hand.
• Roll out into a 10x12 inch rectangle.
• Cut into strips about 3/4 inch wide.
• Give each strip a twist and place on a greased cookie sheet.
• Let rise for at least 20 minutes or more if you have time.
• Bake at 375 for 10-15 minutes.
• Brush with butter and sprinkle with garlic salt and parmesan cheese.

HEALTHY ITALIAN BREADSTICKS OR PIZZA CRUST

Steps:

• Mix all ingredients together and knead dough for 5 minutes. Let rise 20 minutes.
• Preheat oven to 350 degrees F. Divide dough in half. Place one half on a floured counter top and roll it out to form a rectangle about 1/2 inch thick.
• Place dough sheets on a vegetable oil-sprayed cookie sheet. Cut dough into thin strips about 1/2 inch apart along the width of the pan. Repeat this process with the remaining dough portion.
• Bake for 30 minutes.
• Serve warm with salads and entrees.