Bready or Not: Soft Breadsticks from the Bread Machine
Soft Breadsticks are so very cozy and comforting. They are even better when they are easy to make from-scratch at home, thanks to a bread machine.
These are truly classic breadsticks. Doughy. Buttery. Just a touch of cheese on top.
Season these however you want. Italian seasoning is great; I have Penzey’s pizza seasoning around, and I found it delicious in this recipe.
Sometimes I try to be precise with bread recipes when it comes to the baking stage–I pull out my food scale and weigh each round to get equal rolls. Not so here. I just wanted things that were, generally, in stick form.
If you have any leftovers, the sticks do keep well for two days at room temp, or you can freeze them for later. Just wrap them in foil to reheat in an oven or toaster oven.
Modified from the fantastic cookbook Making Artisan Breads in the Bread Machine by Michelle Anderson, available at Amazon, Bookshop, and other stores. [affiliate links]
PrintBready or Not: Soft Breadsticks from the Bread MachineIf you love pillowy, soft breadsticks, this is the recipe for you! They mix up easily in the bread machine.Course Appetizer, Bread, Side DishCuisine ItalianKeyword cheese, yeast breadAuthor Beth CatoEquipmentlarge baking sheetparchment paperpastry brushIngredients1 1/4 cups lukewarm water (100-110 F degrees)2 Tablespoons olive oil1 Tablespoon white sugar1 Tablespoon dry Italian seasoning or pizza seasoning1 1/2 teaspoons sea salt3 3/4 cups bread flour plus more for the work surface2 1/4 teaspoons instant dry yeast2 Tablespoons melted butter1/4 cup grated Parmesan cheese or Grana PadanoInstructionsFollow ingredient order for your bread machine; for most, that means liquids first. Place water, oil, sugar, seasoning, and salt in the bread machine bucket. Add the flour and the yeast. Start the machine on DOUGH cycle.Check on the dough as it mixes, if possible, and add a touch more liquid or flour as necessary. Dough should be soft and plush.Prepare a large baking sheet with parchment paper. Once the dough cycle is done, transfer the dough to a clean, floured work surface. If equal breadsticks are desired, use a food scale to weigh the dough and divide–or simply pat out the dough and use a pizza cutter or bench knife to slice the bread into stick form. Transfer them to the baking sheet. Cover them with plastic wrap or a towel and let them rise for another 45 minutes to an hour, until nicely puffed.Preheat oven at 350-degrees.Bake time will vary dependent on their size. If about 12 breadsticks are on the sheet, bake for about 12 minutes. Pull out of oven briefly to brush on melted butter. Sprinkle cheese all over top. Place breadsticks back in oven to bake for another 3 to 5 minutes, until sticks are more golden and cheese is melted.Eat breadsticks warm. Store any leftovers in a sealed plastic bag at room temperature for up to 2 days. They can also be frozen for later enjoyment.OM NOM NOM!
