6 November, 2018
Million Dollar Herbed Breadsticks
It is a beautiful fall afternoon, a crisp breeze whips through the air, the last of the colorful leaves fall from the trees. Hubby has abandoned me and the dog to go to a tailgate party (drink beer and eat hot dogs), and attend a college football game while I’m in the kitchen cooking up recipes for the blog. Who do you think is in their happy place? I think you know the answer to that one. We both are!
So, are you ready to win the lottery with these breadsticks? Well, maybe I’ve overstated the “million dollar” value just a bit, but these breadsticks will impress you and your guests whether they are on an appetizer tray or dinner table. I will warn you there is a bit of prep involved braiding the bread dough but that can be a zen moment for some and a tear-your-hair-out moment for others, just be aware.
If you don’t have semolina flour, you can use a mixture of all-purpose flour with yellow cornmeal. See recipe.
Work with half of the dough at a time. Even though it seems like a small amount, believe me, it’s easier.
Cutting the strips into even pieces was challenging but I wasn’t obsessive about it. Once braided no one will know – and if they do, I would cross them off my guest list for any re-invite. 😉
Look at these beauties. they will be devoured before anyone notices there are a few misshapen braids. And that’s life right? A few misshapen braids among the perfect? Oh yes! They all taste good.
Best herbed breadsticks – almost worth a million!
- 1 1/2 cups all-purpose flour
- 1 cup semolina flour (or substitute 3/4 cup all-purpose flour & 1/4 cup yellow cornmeal)
- 1 package active dry yeast
- 1 tablespoon fresh rosemary, thyme, and oregano, finely chopped
- 1/4 teaspoon black pepper, coarsely ground
- 3/4 cup milk
- 2 tablespoons butter
- 1 tablespoon sugar (I heaped my tablespoon)
- 1/2 teaspoon salt
- 1 egg white (I used approx. 1/4 cup egg substitute just because I have it in my fridge and it was easier than separating an egg.)
- Preheat oven to 350 degrees F.
- Stir 3/4 cup of the all-purpose flour, yeast, rosemary, and pepper together in a medium sized bowl.
- In a small saucepan heat milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.
- Combine the milk mixture to flour mixture, the beat with an electric mixer on low to medium speed for 30 seconds, and then on high speed for 3 minutes. Scrape the side of the bowl.
- Blend in semolina flour with a spoon. Let stand for 1 minute. Stir in as much of the remaining all-purpose flour as possible.
- Turn dough out onto a lightly floured surface. Knead for about 8 to 10 minutes adding in the remaining all-purpose flour to make a stiff dough, yet smooth and pliable.
- Shape into a ball. Place in a lightly greased large bowl, turning once to grease surface. Cover; let rise in a warm place until nearly double in size for about an hour.
- Punch down dough. Turn out onto a lightly floured surface. Divide dough in half. It's easier to work with half at a time. Cover; let rest for 10 minutes.
- While dough is resting, line a baking sheet with foil; grease foil.
- Roll one dough portion out thinnish - into a rectangle or square trying to keep edges squared off so the cuts are as even as possible 10 x 9 is just a gauge. Cut lengthwise into 24-30 strips (number will vary with width of strips) .
- For each breadstick, start by pinching together ends of three strips and braid. Finish by pinching the braid ends together and tucking them under. Place on the prepared baking sheet.
- Cover breadsticks and let rise in a warm place until nearly double in size for another 30 minutes. (About as long as it takes to do the other half of the dough.)
- In a small bowl beat the egg white lightly and brush on the breadsticks before baking. Sprinkle on any remaining herbs.
- Bake for 20 minutes. Breadsticks should be golden. Serve warm or cold.