Basil-Cheese Bread Strips Recipe

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Basil-Cheese Bread Strips Recipe
Basil-Cheese Bread Strips Recipe photo by Taste of Home
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Basil-Cheese Bread Strips Recipe

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Tender and chewy, these bread sticks always go fast. “My daughters, Jence, Karly and Kourtney, could eat every last one,” notes Melinda Rhoads of Slippery Rock, Pennsylvania.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 15 min.

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/4 cup toasted wheat germ
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (120° to 130°)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 1/4 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 10 fresh basil leaves

Directions

In a large mixing bowl, combine 1-1/2 cups flour, wheat germ, yeast, warm water, 1 tablespoon oil, honey and salt; beat for 2 minutes. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface; knead for 5-6 minutes. Cover and let rest for 10 minutes.
Coat a 15-in. x 10-in. x 1-in. baking pan with cooking spray. Pat dough into pan. Bake at 425° for 10 minutes or until golden brown. In a small bowl, combine garlic and remaining oil; brush over bread. Sprinkle with cheeses, parsley and basil. Bake 5 minutes longer or until cheese is melted. Cut into strips. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Basil-Cheese Bread Strips in Taste of Home February/March 2006, p47

Nutritional Facts

2 each: 141 calories, 3g fat (1g saturated fat), 2mg cholesterol, 126mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 2-1/2 cups all-purpose flour
  • 1/4 cup toasted wheat germ
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (120° to 130°)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 1/4 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 10 fresh basil leaves
  1. In a large mixing bowl, combine 1-1/2 cups flour, wheat germ, yeast, warm water, 1 tablespoon oil, honey and salt; beat for 2 minutes. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface; knead for 5-6 minutes. Cover and let rest for 10 minutes.
  2. Coat a 15-in. x 10-in. x 1-in. baking pan with cooking spray. Pat dough into pan. Bake at 425° for 10 minutes or until golden brown. In a small bowl, combine garlic and remaining oil; brush over bread. Sprinkle with cheeses, parsley and basil. Bake 5 minutes longer or until cheese is melted. Cut into strips. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Basil-Cheese Bread Strips in Taste of Home February/March 2006, p47

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