Bread Sticks (Baguette) Recipes - Easy and Delicious !

Party Bread Sticks

Are you looking for a delicious and easy finger food for a party? Break sticks are nice to hold and chew while you are chit-chatting in a gathering and party. If you are looking for a bread sticks recipe that can make dramatically long bread sticks that can stand tall beautifully in a container, here is a good one. You can make a 12, 16 or 20 inches long bread sticks with this recipe; the length of the sticks is limited only by the dimensions of your oven. You can also keep it in a freezer and bake it later when the need arises. This bread sticks goes well with butter as a delicious accompaniment to cream soup, coffee, tea or even wine.

Ingredients

4 cups all-purpose flour

1 tbsp sugar

1 teaspoon salt

2 packages active dry yeast

¼ cup olive oil or salad oil

1 ¼ cups boiling hot water

1 egg white beaten with 1 tbsp water

Coarse salt (optional)

Sesame seeds or poppy seeds (optional)

Methods :

1.) Mix 1 cup of flour, sugar, salt and yeast in a large bowl of electric mixer. Stir well.

2.) Add oil and then gradually stir in hot water.

3.) Beat the mixture at medium speed for 2 minutes.

4.) Add 1/2 cup more of flour and beat at high speed for 2 minutes.

5.) Stir in 1 ½ to 2 cups of the remaining flour to your mixer (if it is a heavy duty model) or use a wooden spoon to make soft dough.

6.) Flour a board and turn the dough out to the board.

7.) With floured hands, knead it to a smooth ball.

8.) With a sharp knife, cut the dough into 20 equal pieces for 16-inch sticks, or 16 pieces for 20-inch sticks, depending on the size of pan and oven.

9.) Roll each piece of dough into rope-like that is 16 or 20 inches long.

10.) On an oiled baking sheet, arrange the long dough about 1 inch apart, and roll it to grease all sides of dough.

11.) At this point, you can decide between storing the dough in the freezer for later consumption or bake it immediately. If you want to keep it for later use, cover the dough tightly with clear plastic wrapper and freeze it. You can keep it frozen in this plastic wrapper up to 4 weeks.

12.) When you want to cook it, remove the frozen sticks from the freezer 30 minutes before you plan to bake them.

13.) Arrange the frozen dough sticks about 1 inch apart on an ungreased baking sheet or foil-topped oven rack.

14.) Cover and let it thaw at room temperature. This will take about 15 minutes.

15.) Leave the dough sticks at a warm place with cover. Let it rise until puffy which should take about 15 minutes.

16.) Using a soft brush, brush each stick with egg-white water mixture.

17.) Sprinkle lightly with coarse salt, poppy seeds or sesame seeds. You can also just leave it plain.

18.) Bake in a 375°F (190°C) oven for about 15 to 20 minutes.

19.) Your extra long bread sticks are now ready to be served.

These easy and delicious breadsticks are soft and chewy like the Italian bread texture. It tastes utterly delicious and is great for afternoon tea, or finger food for a party.

Delicious and Quick Soft Breadsticks Recipe

1 ¼ cups flour
2 tsp sugar
⅔ cup milk
½ tsp salt
1 ½ tsp baking powder

3 Tbsp butter or margarine, melted

Optional toppings:

tsp sesame seeds or

grounded peanuts or

cinnamon with brown sugar or

just sugar or

just salt

Method :

1) Mix the flour, sugar, salt and baking powder together.

2) Gradually add in milk to form soft dough.

3) Knead gently 3 or 4 times on a floured surface.

4) Roll out into a rectangle shape.

5) Cut into approximately 12 sticks.

6) Put the melted butter into a large baking dish (preferably a rectangular dish)

7) Turn the breadsticks and coat them with butter.

8) Sprinkle with preferred toppings (optional).

9) Bake at 450°F for 14 to 18 minutes.

Serve warm with hot tea or coffee.

Copyright

The text and all images on this page, unless otherwise indicated, are owned by Ingenira who hereby asserts her copyright on the material. Permission must be granted by the author in writing prior to copy or republish this article in print or online. However, please feel free to copy the first paragraph with a link back to this page. Thank you.

© Ingenira 2011

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