Home Bread-Bakers v123.n011.7

Pesto Parmesan Pull-Apart Breadsticks

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 28 May 2023 19:20:16 -0700
* Exported from MasterCook *

                   Breadsticks, Pesto Parmesan Pull-Apart

Recipe By     : Annalise
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Hand Made                       Posted
                 Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2               cups  all-purpose flour -- (to 2 1/2C), (240-300 g)
   2 1/4            tsp  Active Dry Yeast -- (7 g)
   1           teaspoon  salt
   2        tablespoons  granulated sugar
      2/3           cup  water -- (155 ml)
   3        tablespoons  olive oil
      1/4           cup  pesto sauce -- (60 g)
   3        tablespoons  parmesan cheese -- grated
                         Additional pesto -- for serving, optional

Soft and flavorful pull-apart breadsticks topped with pesto and 
parmesan cheese are so fun to eat!

Note: These breadsticks are best the day they are made, but may be 
stored at room temperature for up to 3 days.

Total: 1:30

In the bowl of a stand mixer fitted with a dough hook (or in a large 
bowl if mixing and kneading by hand), combine 1 1/2 cups of the 
flour, yeast, salt, and sugar.

Heat the water and olive oil in a small saucepan until steaming. 
Remove from heat and let sit for 5 minutes, or until temperature is 
between 120-130F. Slowly add the water and oil to the dry 
ingredients, while mixing on low speed. Use a spatula to scrape down 
the bowl as needed.

With the mixer on medium low, add the remaining flour a 1/4 cup at a 
time, mixing until incorporated between each addition. Continue 
adding flour until the dough clears the bowl and is sticky to the 
touch without coming off in your hands.

Knead with a dough hook or by hand until smooth and elastic, about 5 
to 8 minutes more.

Shape dough into a ball and place in a greased bowl and cover with 
plastic wrap. Put in a warm place and let rise until doubled, about 1 hour.

Gently push down on the center of the dough to release the gases and 
knead by hand on a clean surface a few times.

Divide dough into 12 pieces and roll each into a rope about 8" long. 
Place on a half sheet pan or inside a 9x13" pan that has been greased 
or lined with parchment paper. Cover with plastic wrap and let rise 
until doubled, about 30 to 45 minutes.

Preheat oven to 375F. Brush breadsticks with pesto and sprinkle with 
parmesan cheese. Bake until golden, about 15 minutes. Let cool 
briefly before serving with additional pesto, if desired.

Cal 237, Fat 6g, Carb 38g, Sod 263mg, Fiber 2g, Pro 6g

S(Internet address):
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Per Serving (excluding unknown items): 147 Calories; 6g Fat (38.9% 
calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 
2mg Cholesterol; 236mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 1 Fat; 0 Other Carbohydrates.

NOTES : 2020 - 1218