Reviews (1)
Add Rating & Review
12 Ratings
5 star values:
1
4 star values:
2
3 star values:
7
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/30/2010
How are the variations done? The picture looks like maybe a spinach and sweet potato or carrot variation.
Back to Classic Quick Breadsticks
All Reviews for Classic Quick Breadsticks
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Classic Quick Breadsticks
Recipe Summary
Yield: Makes 3 dozen
Ingredients
Ingredient Checklist
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3 tablespoons solid vegetable shortening
2 tablespoons olive oil, (optional)
1/2 cup sea salt or kosher salt, (optional)
Cook's Notes
Store in an airtight container at room temperature for 2 to 3 days.
Gallery
Classic Quick Breadsticks
Recipe Summary
Yield: Makes 3 dozen
Gallery
Classic Quick Breadsticks
Classic Quick Breadsticks
Classic Quick Breadsticks
Recipe Summary
Yield: Makes 3 dozen
Recipe Summary
Yield: Makes 3 dozen
Yield: Makes 3 dozen
Makes 3 dozen
Ingredients
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 tablespoons solid vegetable shortening
- 2 tablespoons olive oil, (optional)
- 1/2 cup sea salt or kosher salt, (optional)
Directions
Preheat the oven to 350 degrees. In the bowl of a food processor, pulse flour, salt, and baking powder to combine. Add shortening, and pulse until mixture resembles coarse meal. With the machine running, gradually add between 1/2 and 3/4 cup ice water until dough comes together, about 1 minute.
Transfer dough to a lightly floured surface. Form dough into a smooth rectangle, about 4 by 6 inches, with your fingers. Then roll out dough into an 8-by-10-inch sheet, 1/4 inch thick. Cut dough lengthwise into 1/4-inch-wide strips.
Using your hands, gently roll each strip back and forth into 16-inch-long sticks. For the twisted version, grab each end of dough strip with your fingers, and carefully stretch and twist strip in opposite directions. Arrange sticks on two baking sheets, side by side but not touching. If salting, brush each stick lightly with olive oil, and sprinkle with salt. Press the ends onto the baking sheet to keep sticks straight while they cook. Bake until firm and cooked through, 14 to 18 minutes. Transfer sticks to a wire rack to cool.
Cook's Notes
Store in an airtight container at room temperature for 2 to 3 days.
Cook’s Notes
Store in an airtight container at room temperature for 2 to 3 days.
Reviews (1)
Add Rating & Review
12 Ratings
5 star values:
1
4 star values:
2
3 star values:
7
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
12/30/2010
How are the variations done? The picture looks like maybe a spinach and sweet potato or carrot variation.
Reviews (1)
Add Rating & Review
12 Ratings
5 star values:
1
4 star values:
2
3 star values:
7
2 star values:
2
1 star values:
0
Add Rating & Review
12 Ratings
5 star values:
1
4 star values:
2
3 star values:
7
2 star values:
2
1 star values:
0
12 Ratings
5 star values:
1
4 star values:
2
3 star values:
7
2 star values:
2
1 star values:
0
12 Ratings
5 star values:
1
4 star values:
2
3 star values:
7
2 star values:
2
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 2
- 3 star values:
- 7
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
12/30/2010
How are the variations done? The picture looks like maybe a spinach and sweet potato or carrot variation.
Martha Stewart Member
Rating: Unrated
12/30/2010
How are the variations done? The picture looks like maybe a spinach and sweet potato or carrot variation.
Rating: Unrated
All Reviews for Classic Quick Breadsticks
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Classic Quick Breadsticks
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
