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    Homemade Breadsticks (Bakery Style!)

    Homemade breadsticks are easy to make using basic ingredients most people keep in their pantry. Learn how to make them with this simple recipe. Perfect with soup or pasta.

    Making bread always puts me in the best of moods. It engages all the senses. Especially the pleasant tactile experience of kneading and shaping dough. There’s anticipation involved, too. And at the end you have something wonderful to slather with salted butter. It’s a treat for the taste buds but it’s also good for the heart and soul, if you ask me.
    These puffy homemade breadsticks are simple and fun to make. They’re crisp on the outside and a little chewy on the inside. The texture leans toward French bread along with the shaping method (almost like a baguette!), but their exteriors are not quite as crusty. This recipe is quickly becoming a favorite. I’ve made these four times now. And each time my shaping technique gets a little bit better. But they’re meant to be a little rustic, so if your first batches look a little rough around the edges, that’s totally okay! They’re called homemade breadsticks for a reason. And they’ll still taste good.

    A basic formula with few ingredients.
    Start with active dry yeast, (you can also use instant yeast) sprinkled over warm water and add a little granulated sugar. Stir it all together in a mixing bowl and give it about five minutes for the yeast to bloom. This mixture should puff up and become foamy. I used my KitchenAid stand mixer bowl for this, because that’s how I’m kneading the dough – on the mixer with the dough hook. I’m including instructions for hand-kneading if you don’t have a stand mixer.

    Heat up some milk in a saucepan to hot but not boiling. The mixture should steam but not boil. Add 2 tablespoons of cold butter. The butter will melt quickly while lowering the temperature of the milk from hot to mildly warm. It should be about 105°F. Pour this into the foamy yeast mixture an stir briefly.

    Next, mix together flour and salt. This is just regular old AP flour – no bread flour is needed. Using the paddle attachment, beat the flour mixture into the yeast/butter mixture little at a time until a shaggy dough forms.

    Swap the paddle for the dough hook, and with a timer set, knead on medium-high speed until a smooth elastic dough forms. This will take about 8 minutes.

    Place the dough in a greased bowl, and turn it over so that the dough surface is greased. Cover with plastic wrap, and let rise until doubled.

    Shaping the dough.
    Deflate the dough and turn it out onto a work surface. The dough should not be very sticky, but if it is you can very lightly dust the work surface. Cut the dough into four equal pieces.

    Cut each quarter into three pieces, for a total of 12 pieces. If you’d like your breadsticks to all be completely uniform, you can weigh each dough piece. I didn’t do this, so mine weren’t completely alike – but they were close!

    Lightly roll each dough triangle into a ball under a cupped hand. You shouldn’t have to use flour for this part. The dough should have a little tackiness to it so it catches on the table’s surface. Place all of the dough balls under a lightly damp towel.

    Flatten a dough ball using your knuckles, creating a slight rectangle shape. Roll up the dough rectangle. This is how the baked breadsticks end up with a soft, fluffy, puffy middle. Just like the ones from my favorite local bakery.

    You won’t have to roll the dough tightly, it’s more like folding the dough twice onto itself. I’ve made a video of the mixing and shaping process, so you can watch technique in action.

    Roll the dough into a baton shape under flattened palms. Start at the center with light even pressure, and travel outward to the ends. Don’t stretch or pull the dough. Just keep rolling until you have an approximate 9’inch baton.

    Place the dough batons seam side-down on a baking sheet and cover them with plastic wrap. Let them rise until puffy, about 20 minutes.

    When the breadsticks have plumped, brush them lightly with egg wash and cover with raw sesame seeds.

    A bread baker’s secret.
    Bake the breadsticks for about 10 minutes in a well preheated 425 ° F oven. During this time, mist the the oven walls with a spray bottle of water about three times. Steam helps the bread form its crisp exterior. If you don’t have a spray bottle, toss a few ice cubes in the bottom of the oven. If you desire a softer exterior, then you could skip this step (but I urge you to try it first!).

    These homemade bread sticks have many variations! You can swap out the sesame seeds for an equal amount of poppy seeds. Or, bake them without seeds and brush the breadsticks with melted butter or garlic butter just out of the oven. (Use unsalted butter and garlic salt to make garlic butter). Or, just serve the breadsticks with a bowl of warm marinara sauce topped with melted mozzarella cheese (if this sounds good to you, you’ll love this recipe, too!). You could also dip the baked breadsticks in melted butter and then roll them in cinnamon-sugar for a sweet treat.

    Breadsticks are so versatile and a great accompaniment to just about any meal. However, my favorite ways to serve them is with a big bowl of soup or stew. The breadsticks make excellent dunkers!
    Homemade breadsticks are best fresh, but you can make them up to 8 hours ahead and rewarm them in the oven just before serving.

    Homemade Breadsticks (Bakery Style!)

    Heather Baird

    These breadsticks are crisp on the outside and a little chewy on the inside. As written, these are covered in raw sesame seeds before baking, but you can swap them for an equal amount of poppy seeds (or just bake them plain!). The shaping technique makes the end result a little like a French baguette, but not quite as crusty. In fact, you can cut the dough into six equal pieces and shape them into six mini baguettes using the breadsticks shaping guide (see blog post for video). It’s the same technique just using larger dough pieces. As written, the dough is kneaded on a standing mixer using a dough hook. See the recipe notes for instructions to mix and knead by hand. Like most homemade breads, these are best fresh. However, they can be baked 8 hours ahead of time and reheated in a 350°F oven for 5-7 minutes just before serving. Yields 12 breadsticks.This recipe originated from The Williams-Sonoma Complete Entertaining Cookbook (Weldon-Owen circa 1998) and is presented here with a breadstick-shaping technique from a bread-making class I took in 2015.

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    Prep Time 25 minsCook Time 27 mins1 hour 20 minute rise time 1 hr 20 minsTotal Time 2 hrs 12 mins

    Course BreadCuisine American

    Servings 12

    Equipmentlarge baking sheet (2)Pastry brushkitchen dedicated spray bottle
    Ingredients US CustomaryMetric 4 teaspoons active dry yeast2 tablespoons granulated sugar1/2 cup lukewarm water 110°F2/3 cup whole milk2 tablespoons unsalted butter cold3 1/2 cups all-purpose flour about 17 1/2 oz.1 teaspoon fine grain sea salt or other fine grain salt1 large egg2 tablespoons cold water1/4 cup raw sesame seeds
    Instructions In the bowl of an electric stand mixer fitted with the paddle attachment, combine the yeast, sugar, and warm water. Stir briefly and let stand 5 minutes, or until the mixture bubbles and foams.Meanwhile, in a small saucepan, heat the milk until hot and steaming but not boiling. Remove from the heat and add the butter. Allow the butter to melt, swirling the pan occasionally. When the butter is completely melted the milk should be lukewarm (about 105°F). Pour this mixture into the foamed yeast mixture and stir briefly with a spoon.In a separate bowl, sift together the flour and sea salt; whisk to mix.Beat the flour into the yeast/milk mixture on low speed until a shaggy dough forms that mostly pulls away from the sides of the bowl. Change to the dough hook and knead on medium speed until the dough is smooth and elastic, about 8 minutes. The dough should not be very sticky but have a little tack to its surface.Shape the dough into a ball and place it in a lightly oiled bowl and turn the dough over to coat all surfaces with the oil. Cover with plastic wrap or a damp towel and let stand in a warm, draft-free place until doubled in size (about 1 hour to 1 hour 30 minutes).Lightly punch down the dough and turn onto a work surface. Cut the ball into four equal pieces (quarters) and then cut each quarter into three equal pieces. You will have 12 pieces of dough.Roll each piece of dough into a ball under a cupped hand on an un-floured work surface. Place dough balls to the side and cover with a lightly damp tea towel.Preheat the oven to 425°F.Remove one ball of dough from under the towel and flatten on the work surface using your knuckles or the heel of your hand. Pat it out to a rough rectangular shape. Roll the dough up (not tightly) into a small baton shape. The dough should stick to itself. Begin from the center of the dough piece and roll outwards under your palms, until the dough is about a 9” baton. Transfer to a parchment-lined baking sheet and place seam-side-down. Repeat with remaining dough pieces.Cover the breadsticks with plastic wrap or a damp towel and let rise in a warm place until fat and puffy, 20-30 minutes.Combine the egg and water in a small bowl; use a fork to mix together. Use a pastry brush to cover the breadsticks with the egg wash, then immediately sprinkle on the sesame seeds.Place the breadsticks in the oven and bake for 7-10 minutes or until they just begin to color. During this time mist the oven walls and floor with water about 3 times (avoiding the light bulb and burners). Reduce the oven temperature to 350°F. Bake 10 minutes longer, or until the breadsticks are golden brown, then place sheet of foil over the breadsticks to keep them from overbrowning. Bake 10 more minutes at 350°F or until the breadsticks sound hollow when tapped on the bottoms. Remove the breadsticks from the oven and let cool slightly.Serve warm with salted butter, or as a side dish with hearty soups and stews, or a big plate of spaghetti with a side salad. These are also really good with a dipping bowl of olive oil sprinkled with Italian herb seasoning.
    NotesHand-mixing and kneading method: To make the dough by hand, prepare and combine the yeast and lukewarm milk as directed above. Meanwhile, sift together the flour and salt into a large bowl. Using a large wooden spoon gradually beat the milk-yeast mixture into the flour mixture until soft dough forms that pulls away from the sides of the bowl. Turn the bread dough out onto a floured work surface and knead until the dough feels smooth and elastic, 7-10 minutes. Continue with proofing and shaping instructions as directed.
    Variations:
    Garlic-Parmesan: Bake the breadsticks with just the egg wash applied. Mix together 2 tablespoons melted butter and 1/4 teaspoon garlic salt. Brush breadsticks with the mixture while they are still hot; sprinkle with grated parmesan cheese. This makes awesome cheesy breadsticks! These are especially good dunked in pizza sauce or marinara.
    Everything Bagel Breadsticks: Swap out the sesame seeds for an equal amount of everything bagel seasoning. Be sure to tent the breadsticks with foil just after they turn golden brown so the everything bagel seasoning doesn’t overbrown. Avoid being heavy handed with the application –some everything bagel seasoning has coarse sea salt added to the mix – be a label reader!
    Soft(er) breadsticks: These breadsticks have a crisp exterior as a result of misting the oven walls with water during the first part of baking. If you prefer softer breadsticks, skip misting the oven walls with water. They’ll still have a browned exterior but very soft in their centers.
    Tips: If you don’t have a kitchen-dedicated water bottle for misting, toss a few ice cubes in the bottom of the oven. They will melt and steam the breadsticks as they bake.
    I baked these using the electric range at my workshop, and they were near perfect at the designated baking time. On my home range, which is gas, these browned much more quickly. Be sure to check these breadsticks during the second bake at 350F. They will easily overbrown, and should be tented with foil to avoid an overbaked exterior.
    Freeze the shaped dough on a baking sheet, then transfer the unbaked breadsticks to a freezer bag. To make, place them on a parchment-lined baking sheet and allow them to thaw and puff at room temperature. Egg wash, garnish, and bake as directed.

    Keyword active dry yeast, all purpose flour, eggwash, sesame seeds

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    Smoked Mozzarella Bread Pudding

    This rustic Smoked Mozzarella Bread Pudding is made with tangy sourdough and chock full of stretchy smoked mozzarella cheese. Hearty enough for a vegetarian main dish, or serve it as a side dish at your next holiday dinner.

    Bread pudding recipes are so easy to make and satisfying to eat. I have quite a few sweet ones in my repertoire, but this savory one is really special. It’s quite good on its own for a quick lunch with a side salad, but it really shines as a dinner party side dish. Thanksgiving is next week, and if you find the idea of making scratch-made dressing daunting, then I suggest this dish – not as a replacement – but as a worthy alternative.

    Leek love.
    Leeks are the unsung hero of this dish. The comically large oniony stalks break down easily and impart mild onion flavor. But you’ll need to clean them thoroughly! Their sheaths can hold some of the sandy soil they are grown in. Split one down the center with a large knife and clean each layer individually. Then give them the ol’ chop-chop.

    Smoked Mozzarella can be found at nearly any cheese counter at well-stocked grocery stores. Go for the block variety, and not the pre-shredded stuff in the bags. Because those shreds have stabilizers in them to prevent them melting during shipping. You’ll need 8 oz. of smoked mozzarella, grate half of it. Pull apart the remaining cheese with your fingers to create 1/2-inch pieces. Set the grated portion aside – it goes on top right before baking.

    Cut a loaf of sourdough to 1-inch cubes and toss in a large bowl. Mix up the custard with the smoked mozzarella bits and lots of eggs. (Better add an extra dozen to the grocery list!) The custard has a lovely buttermilk tang to match and enhance the sourdough flavor.

    You could make this in a single 10-inch cast iron skillet, or even a 13×9 inch casserole dish. But I decided to use these little individual 14 oz. cast iron skillets. (You could also use 14 oz. ramekins.) I had purchased them when my husband wanted individual skillet cookies for his birthday party a few years ago. They were perfect for this savory bread pudding, and the serving size is generous.

    Spoon the bread mixture into the mini skillets, and place them on a large baking sheet so they’re easy to transfer to the oven. They don’t take very long to bake in individual portions. Only 20-ish minutes. If you’re cooking this as one big dish, you’re looking at about 40-45 minutes bake time.

    Each little skillet holds layers of sourdough, pockets of smoked mozzarella, and mild sautéed leek. The buttermilk custard adds richness and another layer of tangy flavor. I can’t wait for you to try it!
    If you’re looking for something sweeter with holiday flair, check out my Panettone Baked French Toast. Which is the most Christmassy bread pudding ever!

    Smoked Mozzarella Bread Puddings

    This rustic, tangy sourdough bread pudding is a meal unto itself. It’s also a lovely side for a dinner party or special occasion dinner. This dish can be cooked as one large bread pudding in a 10-inch cast iron skillet or a 13×9 inch baking dish. Increase the bake time to 40-45 minutes, or until well set in the center. See the recipe notes for variations with other ingredients.

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    Prep Time 35 minsCook Time 20 minsTotal Time 55 mins

    Course BreadCuisine American

    Servings 6

    Equipment14 oz. mini cast iron skillets (6)
    Ingredients US CustomaryMetric 2 cups chopped leek about 1/2 of a large leek2 tablespoons salted butter16 oz. loaf sourdough bread8 oz. block smoked mozzarella cheese2 1/2 cups buttermilk5 egg yolks2 whole eggs1 cup heavy cream1/2 teaspoon salt1/2 teaspoon pepperOlive oil for greasing cast iron skilletsChopped parsley for garnish optional
    Instructions Sauté sliced leek in butter in a skillet over medium heat until tender and slightly translucent. Set aside to cool, 10 minutes.Cube the sourdough loaf and place it in an extra-large mixing bowl. Set aside.Grate half of the mozzarella cheese; cover and set aside.Pull the remaining cheese apart with your fingers to 1/2-inch pieces (or cube the cheese with a sharp knife).In a separate large mixing bowl, whisk together the buttermilk, egg yolks, whole eggs, and heavy cream. Stir in the cooled leeks, 1/2 inch cheese pieces, salt, and pepper. Pour the mixture over the cubed bread and stir well until all the bread cubes are coated. Cover and let stand 20 minutes.Preheat the oven to 375°F.Brush mini cast iron skillets with olive oil. Spoon the bread pudding evenly into each skillet. Sprinkle each skillet with the reserved grated mozzarella cheese. Bake for 20-25 minutes or until a knife inserted near the centers of the puddings comes out clean, or with a little stretchy cheese attached.Broil 2-3 minutes to brown the tops. Let cool slightly before serving. Garnish with chopped parsley, if using.
    NotesWhat to expect:
    This rustic bread pudding is deliciously rich and tangy with buttermilk custard and sourdough bread. It’s hearty enough to be a meal on its own, but it’s excellent as a side for roasts, fish. It feels special served in individual cast iron skillets at special occasion dinners. See blog posts for links to the skillets.
    Bake as one big dish of bread pudding.
    Coat a 10 inch cast iron skillet with olive oil, or spray a 13×9 casserole dish with cooking spray. Place all of the prepared bread pudding mixture into the dish and bake for 40-45 minutes, or until the center is well set. Broil for 2 minutes to brown the top.
    Add this!
    Sauté one cup of fresh wild mushrooms with the leeks. This adds another layer of autumn flavor.
    Add chopped sundried tomatoes for another variation. Top each bread pudding with torn fresh basil.

    Keyword buttermilk, heavy cream, leeks, smoked mozzarella cheese

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