Recipes, re-invented from cooking shows
Three-Cheese Breadsticks
Prep. Time:
Baking Time:
Total Time:
40 minutes
18 minutes
98 minutes (including rising time)
Serves:
36 breadsticks
Ali's signature three-cheese breadsticks featuring a perfect balance of Parmesan, blue cheese, and sharp cheddar. These golden, twisted breadsticks have a crispy exterior and tender, cheesy interior with aromatic roasted garlic throughout. We saw these breadsticks on Season 4 of The Great British B...
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Ingredients
3 cups bread flour 7 g SAF red instant yeast 1 teaspoon salt 1 tablespoon caster sugar 7/8 cup warm water (105-110°F) 3 tablespoons olive oil, plus extra for brushing 3 cloves garlic, roasted and mashed 1/2 cup grated Parmesan cheese 1/4 cup crumbled blue cheese 1/3 cup grated sharp cheddar cheese 2 tablespoons fresh parsley, finely chopped Coarse sea salt for sprinkling
Method
PREPARE THE GARLIC: 1. Preheat oven to 400°F. Wrap garlic cloves in foil with a drizzle of olive oil. 2. Roast for 15-20 minutes until soft and golden. Cool and mash into a paste.
MAKE THE DOUGH: 3. In a small bowl, combine warm water (105-110°F), sugar, and yeast. Stir gently and let stand 5-10 minutes until foamy. 4. In a large mixing bowl, combine flour and salt. 5. Add the activated yeast mixture, olive oil, and roasted garlic paste to the flour. 6. Mix until a rough dough forms, then turn onto a lightly floured surface. 7. Knead for 8-10 minutes until smooth and elastic.
FIRST RISE: 8. Place dough in a lightly oiled bowl, cover with a damp tea towel. 9. Let rise in a warm place for 45-60 minutes until doubled in size.
INCORPORATE CHEESE: 10. Punch down dough and turn onto a lightly floured surface. 11. Flatten into a rectangle and sprinkle with Parmesan, blue cheese, cheddar, and parsley. 12. Fold dough over itself and knead gently for 2-3 minutes to distribute cheese evenly.
SHAPE THE BREADSTICKS: 13. Divide dough into 36 equal pieces (about 1 ounce each). 14. Roll each piece into a rope about 8-10 inches long. 15. For a decorative touch, twist each rope or tie into a simple knot. 16. Place on parchment-lined baking sheets, spacing 1 inch apart.
FINAL PROOF: 17. Cover with tea towels and let rise for 20-25 minutes until slightly puffed. 18. Meanwhile, preheat oven to 425°F (220°C).
BAKE: 19. Brush breadsticks lightly with olive oil and sprinkle with coarse sea salt. 20. Bake for 15-18 minutes until golden brown and they sound hollow when tapped. 21. Cool on wire racks for 5 minutes before serving.
TO SERVE: 22. Serve warm for best texture and flavor. Store leftovers in airtight container for up to 2 days.
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Instructions
PREPARE THE GARLIC:
1. Preheat oven to 400°F. Wrap garlic cloves in foil with a drizzle of olive oil.
2. Roast for 15-20 minutes until soft and golden. Cool and mash into a paste.
MAKE THE DOUGH:
3. In a small bowl, combine warm water (105-110°F), sugar, and yeast. Stir gently and let stand 5-10 minutes until foamy.
4. In a large mixing bowl, combine flour and salt.
5. Add the activated yeast mixture, olive oil, and roasted garlic paste to the flour.
6. Mix until a rough dough forms, then turn onto a lightly floured surface.
7. Knead for 8-10 minutes until smooth and elastic.
FIRST RISE:
8. Place dough in a lightly oiled bowl, cover with a damp tea towel.
9. Let rise in a warm place for 45-60 minutes until doubled in size.
INCORPORATE CHEESE:
10. Punch down dough and turn onto a lightly floured surface.
11. Flatten into a rectangle and sprinkle with Parmesan, blue cheese, cheddar, and parsley.
12. Fold dough over itself and knead gently for 2-3 minutes to distribute cheese evenly.
SHAPE THE BREADSTICKS:
13. Divide dough into 36 equal pieces (about 1 ounce each).
14. Roll each piece into a rope about 8-10 inches long.
15. For a decorative touch, twist each rope or tie into a simple knot.
16. Place on parchment-lined baking sheets, spacing 1 inch apart.
FINAL PROOF:
17. Cover with tea towels and let rise for 20-25 minutes until slightly puffed.
18. Meanwhile, preheat oven to 425°F (220°C).
BAKE:
19. Brush breadsticks lightly with olive oil and sprinkle with coarse sea salt.
20. Bake for 15-18 minutes until golden brown and they sound hollow when tapped.
21. Cool on wire racks for 5 minutes before serving.
TO SERVE:
22. Serve warm for best texture and flavor. Store leftovers in airtight container for up to 2 days.
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Ingredients
3 cups bread flour
7 g SAF red instant yeast
1 teaspoon salt
1 tablespoon caster sugar
7/8 cup warm water (105-110°F)
3 tablespoons olive oil, plus extra for brushing
3 cloves garlic, roasted and mashed
1/2 cup grated Parmesan cheese
1/4 cup crumbled blue cheese
1/3 cup grated sharp cheddar cheese
2 tablespoons fresh parsley, finely chopped
Coarse sea salt for sprinkling
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