Roasted Red Pepper Breadsticks Recipe

2 packages yeast
1 1/4 C. warm water, divided
4 to 4 1/2 C. bread flour, divided
1 T. sugar
1 t. salt
1/3 C. puréed roasted red peppers
1/4 C. olive oil
1 to 2 t. crushed rosemary
1 egg beaten with 1 T. water
kosher salt

Put yeast in a food processor with 1/4 cup warm water and pulse. Add 2 cups flour, sugar, salt, puréed red peppers, olive oil and rosemary. With the processor on, add the remaining water. Add another 1 1/2 cups flour and process again. Add enough remaining flour to make a soft, satiny dough. Cut dough into 16 to 20 pieces. Cover with a tea towel and let rest for 10 minutes. Roll each piece of dough into a rope. Put on a cookie sheet that is well oiled, rolling to grease all sides of the dough.

You can now freeze or brush with egg wash and sprinkle with salt. Then bake at 375°F. for about 15 to 20 minutes.

To freeze the breadsticks, place them, uncovered, on a cookie sheet. When they are frozen solid, remove and wrap them in foil (they will not stick together because they were frozen separately). Remove from freezer when ready to bake and let sit on a cookie sheet for 15 minutes, brush with egg and sprinkle with salt and then bake as above.

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