Wonderfully fluffy breadsticks that go great with any Italian dish!
Preheat the oven to 450 degrees F (230 degrees C). Line baking pans with parchment paper.
Dissolve yeast and honey in warm water in the bowl of a stand mixer. Let sit until creamy, about 10 minutes.
Stir flour, Parmesan cheese, olive oil, 1 teaspoon Italian seasoning, and salt into the yeast mixture. Beat until smooth and the dough pulls away from the sides of the bowl. Let rest, about 5 minutes.
Turn dough onto a lightly floured surface and pinch off about 3 tablespoons. Roll into a log shape. Place on the prepared baking sheet. Repeat with remaining dough.
Bake in the preheated oven until just golden brown, 13 to 15 minutes.
While breadsticks are baking, mix butter, garlic salt, and remaining Italian seasoning together.
Brush butter mixture onto the breadsticks and continue to bake until golden brown, about 3 minutes more.
Per Serving: 125 calories; protein 3.2g; carbohydrates 15.3g; fat 5.6g; cholesterol 9.3mg; sodium 319.2mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.