Bready or Not: Soft Breadsticks from the Bread Machine
If you love pillowy, soft breadsticks, this is the recipe for you! They mix up easily in the bread machine.
Course: Appetizer, Bread, Side Dish
Cuisine: Italian
Keyword: cheese, yeast bread
Author: Beth Cato
Equipment
large baking sheet
parchment paper
pastry brush
Ingredients
1 1/4cupslukewarm water (100-110 F degrees)
2Tablespoonsolive oil
1Tablespoonwhite sugar
1Tablespoondry Italian seasoning or pizza seasoning
1 1/2teaspoonssea salt
3 3/4cupsbread flour plus more for the work surface
2 1/4teaspoonsinstant dry yeast
2Tablespoonsmelted butter
1/4cupgrated Parmesan cheeseor Grana Padano
Instructions
Follow ingredient order for your bread machine; for most, that means liquids first. Place water, oil, sugar, seasoning, and salt in the bread machine bucket. Add the flour and the yeast. Start the machine on DOUGH cycle.
Check on the dough as it mixes, if possible, and add a touch more liquid or flour as necessary. Dough should be soft and plush.
Prepare a large baking sheet with parchment paper. Once the dough cycle is done, transfer the dough to a clean, floured work surface. If equal breadsticks are desired, use a food scale to weigh the dough and divide--or simply pat out the dough and use a pizza cutter or bench knife to slice the bread into stick form. Transfer them to the baking sheet. Cover them with plastic wrap or a towel and let them rise for another 45 minutes to an hour, until nicely puffed.
Preheat oven at 350-degrees.
Bake time will vary dependent on their size. If about 12 breadsticks are on the sheet, bake for about 12 minutes. Pull out of oven briefly to brush on melted butter. Sprinkle cheese all over top. Place breadsticks back in oven to bake for another 3 to 5 minutes, until sticks are more golden and cheese is melted.
Eat breadsticks warm. Store any leftovers in a sealed plastic bag at room temperature for up to 2 days. They can also be frozen for later enjoyment.