"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Breadsticks Recipe

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This recipe for Breadsticks, by , is from Buschman Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pearson Kitchen


oz dry active yeast
10 fl oz warm water
1 oz sugar
2 fl oz olive oil
2 tsp salt
1 lb 2 oz bread flour
egg wash
3 tbsp sesame seeds

Stir the yeast, water and sugar together in a mixer bowl.

Blend in the oil, salt and 8 oz flour.

Gradually add the remaining flour. Knead the dough until it is smooth and cleans the sides of the bowl, 5 minutes.

Remove the dough and place in a greased bowl and proof.

Roll out dough into a rectangle, about inch thick.

Cut the dough into 24 even pieces. Roll each piece into a rope and twist; bring the ends together, allowing the sides to curl together. Place on a paper-lined sheet pan.

Brush with egg wash and top with sesame seeds. Proof.

Bake at 375F until golden brown, 12-15 minutes.

Garlic Breadsticks---Knead 1 oz grated Parmesan and 1 oz minced garlic into the dough.
Herb Breadsticks---Knead 3 tbsp chopped fresh herbs such as basil, parsley, dill and oregano into the dough.

Number Of Servings:
Number Of Servings:
24 sticks




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