Garlic Parmesan Breadsticks

Life in the Lofthouse Garlic Parmesan Breadsticks

         

GARLIC PARMESAN BREADSTICKS

Yields 12

Soft, buttery breadsticks topped with a garlic Parmesan seasoning. 

Prep Time

1 hr

Cook Time

12 min

INGREDIENTS

1. 1 1/2 cups warm water (105 - 110 degrees F°)
2. 1 Tablespoon instant yeast
3. 1 Tablespoon granulated sugar
4. 1/2 teaspoon salt
5. 4 cups all-purpose flour

INSTRUCTIONS

1. In a large bowl, or in the bowl of a stand-mixer, add warm water, instant yeast, sugar and salt. Stir to combine (using the dough hook if in the stand-mixer)
2. Add 2 cups flour and mix well. Gradually add in the rest of the flour until dough pulls away from the sides of the bowl and sticks to your finger a little bit. (Remember to only add up to 4 cups flour total. Adding too much flour will make the breadsticks too dense and not soft.)
3. Cover bowl and allow to rise 30 minutes or until doubled in size.
4. Remove dough from bowl and place on a clean and lightly-floured surface. Spray a large baking sheet with non-stick spray. Roll dough into a large rectangle, about 1-inch thick, and cut into 12 strips with a pizza cutter.
5. Roll out each piece of dough into a long rope then twist. Place dough twist onto prepared baking sheet and repeat with the rest of dough, placing side by side on baking sheet.
6. Cover and let rest 30 minutes to rise again until doubled.
7. Preheat oven to 425° F. Bake 10 to 12 minutes or until golden-brown. Remove from oven and rub a 1/2 stick of butter over the warm breadsticks. Sprinkle tops evenly with Garlic Bread Seasoning.

By Holly

Adapted from Food Network Magazine/ Our Best Bites

GARLIC BREAD SEASONING

INGREDIENTS

1. 1/2 cup powdered Parmesan cheese
2. 1 teaspoon Kosher salt
3. 2 Tablespoons garlic powder
4. 2 teaspoons dried oregano
5. 2 teaspoons dried basil
6. 2 teaspoons dried parsley

INSTRUCTIONS

1. Combine all ingredients in a small jar or container that has a lid. Stir mixture to combine and then seal shut with lid.
2. Sprinkle on top of warm breadsticks OR combine 1 1/2 Tablespoons garlic bread seasoning with 1/2 cup softened butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter’s melted. (You could also place it open-faced under the broiler for a few minutes, so it gets golden-brown and crispy)

By Holly

Adapted from Our Best Bites

Multigrain Bread

Love this bread!

Click here for the recipe from Our Best Bites

Roll Shaping Video

Click here for a video for shaping rolls. I'm excited to try it.

Active Yeast vs. Instant Yeast

Click here for a good tutorial about using yeast in breads and the difference between active yeast and instant yeast.

Oat Pan Rolls

20 servings

2 cups quick-cooking oats
2/3 cup packed brown sugar

1/4 cup butter, cubed
1 tablespoon salt
2-1/2 cups boiling water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
5-1/2 to 6 cups all-purpose flour
Additional butter, melted

Directions
In a large bowl, combine the oats, brown sugar, butter and salt; stir in boiling water. Cool to 110° to 115°. In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack; brush with melted butter. Yield: 20 rolls.


Nutrition Facts: 1 serving (1 each) equals 205 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 381 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.

Bread Sticks

This recipe is from Becky Stevens:

1 1/2 c warm water
1 T dry yeast
1 T malted milk- this is type of powdered milk (or can substitute powdered milk)
1 T honey
1 tsp. salt
3 1/2 - 4 cups flour
Salad Supreme seasoning (sold in the spice aisle)

Dissolve yeast in warm water. Add the remaining ingredients and mix well. Roll out dough on floured surface to about 3/8 in thickness. Brush with melted butter and sprinkle with salad supreme seasonings. Cut into 1 1/2 strips. (I use my pizza wheel)The length is up to you. Place on greased baking sheet. Let raise for 20 minutes. Bake for 15 minutes at 400 degrees. Brush with melted butter while warm and serve.

* I use instant yeast that does not need to be proofed in water. So instead of dissolving the yeast in water, I just mix it in with the flour, salt, and milk. I mix the warm water and honey together then add them to the dry ingredients.

Cinnamon Rolls from America's Test Kitchen

This is a long recipe, but it's totally worth it.

Basic Sweet Dough

3/4 cup buttermilk, warm (can use buttermilk powder and water)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled until warm
3 large eggs, lightly beaten
4 1/4 c all purpose flour
1/4 cup sugar
1 envelope (or 2 1/4 tsp) instant or rapid rise yeast
1 1/4 tsp salt

1. Whisk buttermilk, butter and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 min.

2. Increase speed of machine to med-low and knead until the dough is smooth and elastic about 5 minutes. (if after 5 min. more flour is needed add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl, but sticks to the bottom)

3. Turn the dough out onto a clean counter and knead by hand to form a smooth round ball, about 1 min. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm lace until doubled in size, 2 to 2 1/2 hours.

OR you can use the hand-mixing method (which I prefer)

Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. In a separate large bowl, whisk 4 cups of flour, sugar, yeast, and salt together. Pour the buttermilk mix into the flour mix. Stir with a rubber spatula until the dough comes together and looks shaggy. Turn the dough out onto a clean counter and knead by hand to form a smooth round ball, 10-15 min, adding the remaining 1/4 c flour as needed to prevent the dough from sticking to the counter. Transfer to a lightly oiled bowl and let rise in a warm place til doubled in size, 2 to 2 1/2 hours.

Filling
3/4 cup packed light brown sugar
2 tsp cinnamon
1/4 tsp cloves
pinch salt
flour for the counter
1 recipe of basic sweet dough
1 tablespoon unsalted butter, melted, plus extra for the pan
3 tablespoons cream cheese, softened
3 tablespoons buttermilk or milk
1 1/2 cups powdered sugar

1. Mix the brown sugar, cinnamon, cloves and salt together in a small bowl. Turn the dough out onto a lightly floured counter and press it into a 12x16 inch rectangle. Brush the dough with the butter. Sprinkle the brown sugar mix over the dough, leaving a 3/4 in border along the top edge. Press on the filling to adhere it to the dough.

2. Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over so that it is seam side down. Gently stretch the cylinder until it is 18 inches long. Pat the ends of the cylinder to even them.

3. Slice the cylinder into 12 evenly sized rolls using a serrated knife. Arrange the rolls, cut-side down in a greased 9x13 metal baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another 1 to 1/2 hours.

4. Bake for 25-30 minutes in a 350 degree oven. Rolls should be golden and puffed.

5. Flip the rolls out onto a wire rack to cool for 5 minutes. Whisk cream cheese and buttermilk together in large bowl until thick and smooth. Sift powdered sugar over the mix and whisk til smooth. Flip the rolls upright and using a large spoon drizzle the glaze over warm rolls.

Bread Machine Dinner Rolls

This takes about 3 hours

I put the following ingredients into my bread maker in the following order:

3/4 c water (about 110 degrees)
1 egg
3 cups flour (either all white flour or 1 cup whole wheat flour and 2 cups white)
1 tsp salt
3 T. sugar
6 T. butter (temperature I like is somewhere between straight from the fridge and room temp)
3 T. instant fat-free milk
2 1/4 tsp instant yeast (there is a difference between active yeast-the kind you proof in warm water & sugar- and instant or bread machine yeast)

On my machine I select the dough option and it takes 1 hr and 40 minutes. After that cycle is done, take the dough out and let it rest, covered with a wet dish towel that has been wrung out for 20 min. Then you can shape the rolls how you like. I don't make very pretty round rolls so I either make knots (roll out "ropes" and tie in knots) or crescent roll shape (roll out in big circle and using a pizza cutter keep dividing the dough in half til you get 16 wedges, then roll up to form a crescent roll) Place on greased baking sheet and let rise til doubled in size- about an hour. Then bake in 350 degree oven for about 10-12 min. My oven browns them faster in the back so I like to take them out part way through baking and turn the sheet around.

Pretty Pumpkin Cinnamon Buns

Click Here for the recipe for Pumpkin Cinnamon Rolls.

Whole Wheat Bread

This is Tisha Bierman's Recipe:

This recipe is for 5 loaves of bread.
12 Cups wheat flour
2 Tablespoons yeast (instant)
5 Tablespoons vital wheat gluten
2 Tablespoons salt
6 cups warm water
2/3 cup honey
2/3 cup oil


Combine 4 cups of flour, yeast, wheat gluten, and salt. Mix well. Add water, honey, and oil. Mix until creamy. Slowly stir in remaining flour to make stiff dough. Add more flour if needed. Knead for 10 minutes until smooth and elastic. Form into 5 loaves and let rise 20 min. Bake at 350 for 30 min.

*I cut this recipe in half when I make it because my mixer can't handle 12 cups of flour.

Pizza Dough

This recipe is from Kaci Perkins. I have substituted from one to one and a half cups of whole wheat flour for white flour and no one in my family could tell.

In a large bowl combine:
3-4 cups of flour (I start with 3 1/2 cups)
1 T. yeast
1 T. sugar
1 T. brown sugar
1 tsp. salt

In a separate bowl combine:
1 1/2 cups warm water (I heat mine to about 105 to 110 degrees)
2 T. oil

Preheat oven to 450 degrees. Pour the water/oil mix into the dry ingredients and stir with a rubber spatula/scraper. Dough will look kind of rough/shaggy. Turn it out onto a floured surface and knead til smooth. Adding flour as necessary to keep the dough from sticking to the counter. This is where the other 1/2 cup gets worked into the dough. (usually somewhere between 3-5 min) Let dough rest for 10 min on counter. I take the bowl I was mixing in and turn it upside down to cover the dough. Mostly so Paige won't steal bites of dough.

Grease the pan you'll be cooking with. I use a cooking spray. Spread dough out in pan using hands. Add toppings and bake for about 10-15 min.