Saturday, October 11, 2014

Parmesan Breadsticks from Soup of the Day by Ellen Brown

I love the addition of bread at our dinners because it always seems to round out the meal.  I don't always have the time to make a yeast dough so I like to find quick and easy recipes that help me out.  When I saw this recipe for bread sticks and it didn't require yeast, I knew I had to try it.  This recipe comes from the new book Soup of the Day by Ellen Brown.

Whether it’s a bowl of chicken soup when you’re sick, a thick and hearty gumbo in winter, or a refreshing gazpacho on a hot summer day, soup is a timeless favorite. In Soup of the Day, Ellen Brown presents more than 150 classic and inventive recipes, most of which were collected from top restaurants across the nation. Try the Tortilla Soup from Fearing’s in Dallas, the Cream of Celery Soup from Bayona in New Orleans, the Cheddar Soup with Bacon from The Soupbox in Chicago, or Ellen’s own New England Clam Chowder. With the recipes are explanations on how to create great stocks, cook perfect garnishes, and even bake delicious breads. Make your favorite or try something new—it’s a soup lover’s dream!  I hope you enjoy this simple and delicious recipe as well as the book.

Ingredients are as follows: 

1/3 C all-purpose flour
1/4 C rye flour (or whole wheat)
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sugar
2 tsp. salt, divided
1/4 C buttermilk
1 Tbsp. butter, melted & cooled
1 egg
1/2 C grated parmesan


Preheat oven to 350 degrees; line a baking sheet with parchment paper.

Combine the flours, baking powder, baking soda, sugar, and 1/2 tsp. salt.

 Stir the buttermilk and butter together.

 Pour into the dry ingredients and stir until combined.

Turn the dough out onto a floured surface and knead for a minute.

Form into a log and cut into 18-20 pieces.

Take each piece and roll into a rope about 6-8 inches.

Place onto the prepared baking sheet.

Whisk the egg with a teaspoon of water.

Brush the sticks with the egg wash.  Sprinkle with parmesan cheese and salt.

Bake for 18-20 minutes; until golden brown.

Serve and enjoy!

This recipe called for 1 Tbsp. caraway and 1 Tbsp. fennel seeds to be sprinkled on top too, but the kids don't like those so I didn't add them.

Please note: I was provided with a cookbook, however no compensation was provided.  
All opinions are my own.

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