Thursday, July 14, 2011

Cheddar Breadsticks (Bread Maker Recipe)

The hubsters gave me a bread maker for Mother’s Day in 2002.  When it bit the dust a few months ago, I was devastated.  At least I was until I got a new bread maker a few weeks ago.  Love it.  I’ve only baked with it twice.  I mainly use it for dough (just like I did my old one; may he rest in peace).  Yes, yes.  I am a dough cheater.  I will try a nice bread/dough recipe the way I am supposed to the first time; then I adapt it to work on the dough cycle on my bread maker.  That just saves me so much time.  There I go…rationalizing away.  I am such a vile sinner!!

Anywho, this recipe was in the little booklet that came with the bread maker.  It was a huge hit, and my kiddos loved it.

Cheddar Breadsticks



¾ cup water, room temperature
1/3 cup extra virgin olive oil
1-1/2 teaspoons salt
½ teaspoon granulated sugar
3 cups bread flour
1 cup shredded sharp Cheddar
1 teaspoon paprika
2-1/4 teaspoon yeast, active dry, instant or bread machine


Place ingredients, in the order listed, into the bread pan fitted with the kneading paddle and secure the bread pan in the Bread Maker. Press the menu button to select the dough program. Press start to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.
When cycle is completed, remove dough from machine and transfer to a lightly floured surface. Punch down to deflate. Preheat oven to 375°F and line baking sheets with parchment paper.
Roll the dough out into a rectangle, about 1/4-inch thick, 10 inches long and 22 inches wide. Roll the rectangle so that its width runs from left to right. With a pizza cutter or sharp knife, cut strips that are each ½- inch wide. Twist each strip so it resembles a cheese straw. Place on parchment lined baking sheet and cover with plastic and allow to rest for about 30 minutes. Once breadsticks have rested brush with olive oil and bake until golden about 15 to 20 minutes. Allow to cool slightly and serve.


Makes about 30 breadsticks


  1. Oooh, BABY! I'm a dough cheater, too, but I usually use the recipe in the book. How do you adapt your recipes? Do you just do the "liquids", then the dry stuff with the well for the yeast the way the bread maker tells you to do it?

    And girl, that's not rationalizing, that's self preservation! (at least, that's what it is at my house. :) )

  2. That's exactly how I adapt dough recipes for my bread maker. I never soften the yeast, either. I just make a well in the dry ingredients for the yeast. I've never had a dough that didn't turn out as well as a regular recipe.

    Oh wait. Once I did; but that was because one of my kids threw up as I was measuring flour into the pan. I had to help him with that, and when I got back to the dough, I couldn't' remember how much flour I had put in. Yep. That dough didn't turn out! :)