Parmesan Breadsticks

Number of servings : Prep time: Cooking time: 36 minutes Type of meal : | Breads and muffins | Breads

Number of servings :

Prep time:

Cooking time: 36 minutes

Type of meal : | Breads and muffins | Breads and muffins

Special diet :


3-1/4 cups (810 mL) all-purpose flour
1 cup (250 mL) Parmesan cheese
2 tsp (10 mL) chopped fresh rosemary OR 1/2 tsp (2 mL) dried
2 tsp (10 mL) salt
1 tsp (5 mL) pepper
1 tsp (5 mL) rapid-rise dry yeast
1-1/4 cups (300 mL) very warm water (120ºF / 62ºC to 130ºF / 72ºC)
1 tsp (5 mL) olive oil


Mix 1-1/2 cups (375 mL) flour, Parmesan, rosemary, salt, pepper, and yeast in large bowl. Blend in water. Add 1-1/2 cups (375 mL) more flour to form soft dough. Dust work surface with remaining flour. Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in remaining flour to keep dough from sticking. Divide dough into two equal pieces. Cover with damp paper towel and let rest 10 minutes. Sprinkle two 16 x 12–inch (40 x 30.5 cm) sheets of waxed paper with 1 tbsp (15 mL) semolina each and pat dough pieces into 10 x 6-inch (25 x 15 cm) rectangles. Brush with oil and cover with paper towel. Let rise in a warm place until doubled, about 30 minutes. Refrigerate 1 piece of dough. Preheat oven to 400ºF (200ºC). Line two baking sheets with parchment paper and sprinkle with half of remaining semolina. Cut unrefrigerated dough crosswise into 20 equal strips, each about 8 inches (20 cm) long. Hold dough strips by the ends, twisting and stretching until about 12 inches (30.5 cm) long. Place twists 1 inch (2.5 cm) apart on baking sheets. Let rise, uncovered, 10 minutes. Lightly coat breadsticks with nonstick cooking spray. Bake 10 minutes. Remove breadsticks from oven and lightly coat again with cooking spray. Bake until golden and crisp, about 8 minutes longer. Transfer to a wire rack and cool completely. Repeat with remaining dough. Makes 40 breadsticks.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:823