Servings: 20Yield: 20 Breadsticks
Notes: Seasoning Suggestions:
• Italian herb seasoning or fines herbes
• garlic pepper, lemon pepper or onion pepper
• poppy, sesame or celery seeds (or combination)
• grated Parmesan cheese
Custom Combination: Mix your favorite herb with celery salt, onion salt or hickory smoke salt; combine crushed red pepper with Parmesan cheese and paprika; create a special blend to complement an appetizer, salad, or entrée.
Cuisine: Cajun
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
1/2 cup grated Parmesan cheese
1 1/2 teaspoons salt
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1 cup very warm water (120º to 130ºF)
1 cup evaporated milk
1/2 cup olive oil
Herbs, seeds, peppers, seasoning blends or salts
1. In large bowl, combine 2 1/2 cups flour, cheese, salt and undissolved yeast. Add water milk and 1/4 cup oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. On lightly floured surface, divide dough in half. Roll each half to 10- × 12-inch rectangle. Cut each into 10 (1-inch) strips. Holding ends of each strip, twist in opposite directions 6 to 8 times. Place on greased baking sheets. If desired, coil ends of each twist in opposite directions. Cover; let rest until risen slightly, about 15 minutes.
4. Brush bread sticks with remaining oil. Sprinkle with herbs. Bake at 400ºF for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.
Notes: Seasoning Suggestions:
• Italian herb seasoning or fines herbes
• garlic pepper, lemon pepper or onion pepper
• poppy, sesame or celery seeds (or combination)
• grated Parmesan cheese
Custom Combination: Mix your favorite herb with celery salt, onion salt or hickory smoke salt; combine crushed red pepper with Parmesan cheese and paprika; create a special blend to complement an appetizer, salad, or entrée.
Cuisine: Cajun
5 1/2 cups all-purpose flour (5 1/2 to 6 cups)
1/2 cup grated Parmesan cheese
1 1/2 teaspoons salt
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1 cup very warm water (120º to 130ºF)
1 cup evaporated milk
1/2 cup olive oil
Herbs, seeds, peppers, seasoning blends or salts
1. In large bowl, combine 2 1/2 cups flour, cheese, salt and undissolved yeast. Add water milk and 1/4 cup oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. On lightly floured surface, divide dough in half. Roll each half to 10- × 12-inch rectangle. Cut each into 10 (1-inch) strips. Holding ends of each strip, twist in opposite directions 6 to 8 times. Place on greased baking sheets. If desired, coil ends of each twist in opposite directions. Cover; let rest until risen slightly, about 15 minutes.
4. Brush bread sticks with remaining oil. Sprinkle with herbs. Bake at 400ºF for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.
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