Parmesan And Herb Breadsticks
Parmesan and Herb Breadsticks are really easy to make and are so versatile that once you’ve made them for the first time you’ll be thinking of all the things they might go with next time.
They are perfect served with your favourite dips, or as part of a cheese board, and are an ideal accompaniment to olives as part of your aperitif snacks, or just to have on the table for your dinner guests to help themselves.
The flavours of the parmesan, the pepper, and the chives do not stand out individually, rather they combine to create a subtle savoury flavour that enhances the natural bread flavour.
One of the most rewarding things you can do in your kitchen is to make your own bread, and although quite small in comparison to a loaf of bread these little Parmesan and Herb Breadsticks will remind you why you love making your own bread. The aroma’s they send through the house while they bake are one reason we all like homemade bread. The fact that these bread sticks are so versatile means you could whip up a batch a couple of times a week without running out of uses for them.
As the winter months approach us and we start to cook heartier meals like soups, stews, and casserole’s, add that little something to your winter dishes with these easy to make Parmesan and Herb Breadsticks. Not only do they smell great while they bake but there really is nothing like freshly baked bread, and they really are like ‘the cherry on top’ of your homecooked winter spread.
Parmesan and Herb Breadsticks
Equipment
- Electronic digital scales
- Baking Tray
- Whisk optional
Ingredients
- 125 grams Strong, white bread flour 1/2 cup
- ½ teaspoon dried yeast
- ½ teaspoon caster sugar
- 2 Tablespoons fresh grated parmesan
- 2 Tablespoons fresh chives, minced
- ¼ teaspoon cracked black pepper not ground
- ¼ teaspoon Salt
- 80 ish ml warm-ish water ⅓ cup ish
Instructions
- Gather and weigh your ingredientsSift the flour into a medium sized mixing bowl. Add the sugar, yeast, salt, chives and pepper and stir with a whisk. Make a well in the centre and add most of the warm water. Mix with your hands until you have a nice, soft dough [Note 1]
- Turn the dough out onto a floured surface, and knead for 6-8 minutes, until the dough is smooth and elastic; form a ballPour a capful of olive oil into a clean mixing bowl and place the dough ball into the bowl, and swirl around to coat the ball with the oil, lightly. Cover the bowl with clingfilm and leave it to prove for about 45 minutes or until doubled.
- Heat the oven to 180c [350f] When the dough has doubled, turn it out on to a lightly floured surface and knock all the air out and knead lightly for a minute or two.Form into a ball, and divide into 4 pieces. Cut each piece into 4-6 pieces [depending on the size of the breadsticks you want - obviously, fewer pieces will produce larger breadsticks and more pieces, smaller breadsticks] Keep the dough covered in a tea towel whilst you roll the sticks.Roll each piece of dough into a long, thin cigar, approximately 15cm [ 6 in] and place on a non-stick baking sheet.Bake for 10 minutes, then turn the sticks to achieve an even golden colour and continue baking for another 10-15 minutes, or until they are crisp and golden brown.Remove to a cooling rack. I like to serve these the day I make them, and we never have leftovers! But, I'm told they will keep in an air tight container for a few days.
![carrot and coriander [cilantro] soup with fresh bread in a white bowl](https://i0.wp.com/maisonbonhomie.com/wp-content/uploads/2024/03/DSCF1596.jpg?fit=740%2C925&ssl=1)
