Parmesan and garlic soft breadsticks
These Parmesan and garlic soft breadsticks are perfect to accompany your favorite dishes, to enrich the bread basket or simply to be munched while you wait for the main course. As in the description, these are fluffy bread sticks with a light garlic, parsley and cheese aftertaste that makes them a perfect savory snack for different occasions.
Soft and savory Parmesan and garlic breadsticks. Perfect to accompany different dishes and enrich the bread basket.
- 90 g of all-purpose flour
- half a teaspoon of active dry yeast
- 60 ml of water
- all the poolish
- 350 g all-purpose flour
- 1 teaspoon of sugar
- half a teaspoon of salt
- 1 egg
- 80 ml of milk
- 50 ml of water
- 50 g of melted salted butter
- garlic powder
- chopped parsley
- grated Parmesan cheese
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Minimum 12 hours waiting time.
Instructions Parmesan and garlic soft breadsticks – poolish instructions
The previous evening, prepare the poolish. In a small bowl, dissolve half a teaspoon of active dry yeast with 60 ml of water. Add flour and mix coarsely. Cover with a cotton cloth and leave at room temperature for at least 8 hours.
The next morning the pre-dough should be bubbly and puffy.
Soft loaf instructions
In a large bowl, mix flour with sugar and salt. Add an egg, milk, water, melted butter and all the previously prepared poolish.
Knead by hand or in the mixer with a dough hook for about 10 minutes or until the dough becomes smooth and elastic.
Create a ball of dough and place it in a lightly greased bowl. Cover with a cotton cloth and leave to rise in a warm place until it doubles in volume, in my case 2 hours. The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Once the dough has doubled in volume, deflate it and divide into many pieces. Stretch each piece with your hands by rolling it onto a lightly floured surface. Create many breadsticks as thick as your thumb (or more) and place them on a baking sheet covered with a baking paper. Space the breadsticks slightly between them and then cover with a cotton cloth. Let them rise for another hour or until they swell and increase the volume.
Before putting in the oven, brush them with milk and sprinkle with plenty of chopped parsley, garlic powder and grated Parmesan cheese.
Bake in a preheated static oven at 180 ° C for about 15 minutes. Once baked, take them out of the oven and let cool down completely.
Store at room temperature covered with a cotton cloth or in a container suitable for storing bread.
lot of love. B.
p.s. If you are looking for some other tasty ideas with bread dough, check out my Savory rolls stuffed with Italian eggplant caponata