Breadsticks how hard are they to make from scratch?

[Reciprocity]

Well the brioche I made turned out okay so I am welling to tackle some more yeast bread recipes. Any hints or suggestions are welcome.

[NMDemDist2]

1. so glad to hear of your sucess, I wondered how it went

since all I ever bake is bread I can't help with your question. however I'll be interested to hear the answers

:bounce:

[wakemeupwhenitsover]

2. I've only made puff pastry breadsticks,

so I can't help.

Were you going to try to make the crispy ones? Crostini, I think they're called. Or were you wanting to make the softer type?

[Reciprocity]

3. The softer type ones.

Most recipes are just French bread that you let raise once then shape. The thing is when I have tried to make French bread waaay back in my past I thought it didn't have a lot of flavor.

Now like I said last time I am not a baker. In fact it is torment for me to follow directions exactly. As I'm throwing my ingredients together I keep wanting to modify the amounts and add more goodies to the batch. I know this is one of the reasons why I fail. The encouragement you all gave me last time was very much appreciated. In fact I don't think I would have gone through with it as I am so intimidated with yeast type breads. The brioche tasted a lot better than I thought it would. It made fantastic toast and yummy French toast.

[Reciprocity]

4. I found this recipe using pizza dough.

Wow a tip on salt.
Salt is an important ingredient in bread baking -- don't leave it out! However, direct contact with salt will kill the dissolved yeast. Instead, mix the salt in with the SECOND or THIRD cup of dry ingredients. I generally use no more than two teaspoons per loaf.

Thin-Style Pizza Parlor Crust

1 teaspoon dried yeast
1 tablespoon soy oil
1 teaspoon sugar
1/2 cup very warm water (110­F)
11/2 cup bread flour
1 tablespoon soy flour
1 teaspoon salt
Combine yeast, sugar and 1/2 cup very warm water in bowl let sit for five minutes. Combine flour and salt in bowl. Mix yeast mixture with bowl containing dry ingredients. Add a little extra flour if dough is sticky. Knead for a good 10 minutes. Put into a greased bowl and let rise for 60 minutes until it doubles in size. Turn out onto a floured surface then knead lightly until smooth. Roll out into a 1/4 thick 12 diameter circle. Fit into greased pizza pan. For pizza parlor-style crust be sure to use a thin metal pan with holes in the bottom. The holes allow heat to pass through the pan and brown crust. Top as desired and place on bottom rack. Put sheet of aluminum foil on top rack above pizza to keep ingredients from browning too quickly. Bake at 375F for 30 minutes.

Bread Sticks

coarse salt
garlic salt
poppy seed
celery seed
chopped nutmeats
caraway seed
Pinch off small pieces of bread dough that has risen once. This may be done with buttered hands. Roll into sticks of pencil thickness. Brush with melted butter or beaten egg. Place the sticks on a greased baking sheet. Sprinkle with your choice of salt, seeds, etc. Let rise until double in bulk. Bake at 400­F until brown and crisp, approximately 10-15 minutes.

[grasswire]

5. are you wanting...

...those crispy Italian style breadsticks? Or the doughy ones like pan pizza crust?

[Tab]

6. I take leftover pizza dough

roll it into thin sticks and coat it with whatever and bake it. Comes out fine.

I don't know what kind you're trying to make (e.g.: hard crust sticks) but I like the above kind and they're easy to make. Some salt / pepper / caraway and olive oil and you're good to go.

[Reciprocity]

7. Like I said above the softer type ones.

Not the kind that is like a crouton but the kind that is like one of those soft type pretzel. Is there a different dough recipe for hard vs soft?

[politicat]

8. The hard ones use a bit more oil in the dough and cook at a

lower temp for a longer time. The other thing to do with them is to spin them out, fold in half, spin out again, fold again, and spin. The 2 folds (instead of one) mean that they won't break in the jar and are a bit easier to bite without getting all over.

Soft ones - use a basic french, italian or pizza dough. Go through the first rise, punch down, and divide the dough into 16 balls. Spin the dough out (make a snake) and fold in half. Twist twice, and put on a baking sheet dusted with cornmeal. Repeat until all 16 balls are formed (I usually do two sheets of 8). If you want, you can brush with a bit of egg white beaten in water, and dust with seeds, parm cheese, or salt.

Bake at 380 for 13 to 15 minutes.