I first made these after my trip to Italy..from a beautiful Italian cooking magazine..I only had a photocopy of the recipe..in Italian... and worked on it..after first having our friend who speaks Italian help..
They were delicious~
However it's been yrs and I worked hard on the translation..And went by FEEL..also..
It's hard to put FEEL in a recipe for here..So I reached for an older Bread Machine Cookbook I had and picked a recipe..and adapted.
It works..Many would work..I bet even Jacqueline's recipe below would be perfect!
Bocconcini filled little Rosemary Buns/Breads..
You just start with basic ingredients~
I'll post the recipe below..for the bread machine bread..I simply rollled the bread dough once done around a bocconcini ball..and put in muffin cups ( I love muffine cups)
let rise until doubled.. and baked..
They are wonderful w/ a pasta dish..or on their own..the sun-dried tomatoes..rosemary..and melting cheese are a perfect Italian combination..
And really darling to look at..
In a basket..they are eye catching and ask to be eaten..and even painted:) I tried my hand at a little watercolor but the real things looked way better:) and real..
1/2 cup water
1/2 cup sour cream
1 1/4 tsp salt
2 tbsps sugar
2 tbsps butter
3 1/4 cups bread flour
1/2 tsp bread machine yeast
1 egg yolk
1 tbsp water
I added rehydrated sun dried tomatoes, rosemary,and boccocini
I halved the recipe and made 8 breads
I added one tbsp Olive oil
I omitted the glaze..I wanted a bread like top..w/ a crisp.
Place all ings except the sun dried tomatoes and boccocini in the bread machine as per breadmaker's advice.
Use dough cycle
At the beep to add things..add your sun dried tomatoes that you have chopped..
Remove dough.. divide into 8 balls..spray your muffin cups with a cooking spray..lightly..
wrap some bocconcini inside each piece of dough forming a ball..
Cover and let rise until almost doubled.
Place in a pre-heated 375 degree oven and bake for ap 15-20 mins.
When done.. I add a fresh little sprig of rosemary on top.
Since I made my little buns..I also made Jacqueline's.. bread twists on skewers..
I have to say..that this is my favorite breadstick recipe..along with my husband's w/ his pizza sauce..
..for presentation ..taste.. softness yet with a "croquant" that is palatable..My husband..my daughters..and Noah.. loved them..did I mention METOO?
They look great in a vase.. etc..Jacques slides his whole twist off..I tried that..it works:)
They are just so good..Her recipe is delish and fool proof:) I use my breadmaker most of the time..it is nice to use the KA..
Here is her recipe..
Pizza Factory Twisted Breadsticks
1 T. yeast
2 T. sugar
1 1/2 C. warm water
1 T. oil
1 tsp. salt
3 1/2 C. flour
3/4 C. melted butter - divided
3/8 tsp. granulated garlic
1/2 tsp. dried rosemary leaves
1/4 tsp. Season All
1 T. Parmesan cheese
8 - 1/4 inch wooden dowels
cut into 18 inch lengths (craft store)
or 8 - 12 inch skewers
I tried them both ways and decided
I wanted the long wooden dowels like
Pizza Factory uses, but the skewers worked too.
Mix the yeast, sugar and water and
let sit for a couple of minutes to dissolve
the yeast. Add the oil, salt and flour and
knead by hand or with your mixer with a
dough hook for about 5 minutes.
Cover and let rise until double.
Divide dough into 8 equal parts,
about 4 oz. each if you want to use
a kitchen scale.
Lightly flour your hands and roll
the dough into about an 16-18 inch
long "snake". Moisten the top of your
dowel or skewer and begin wrapping
the dough around loosely. Moisten a little where
the breadstick will end too. Pinch to secure
the dough at the top and bottom. Leave about
5 inches at the end of the dowel, if you are using
the longer dowels.
Hang over the edge of a 9x13 inch cake
pan with all of the dough inside the pan.
Let them rise until doubled.
Brush with 1/4 C. melted butter.
Heat oven to 375. Bake at 375 for
about 15- 20 minutes or until just golden.
Meanwhile mix the remaining 1/2 C. melted butter,
seasonings and parmesan cheese.
When the breadsticks come out of the
oven, brush them with the seasoned melted
The butter just sizzled when I
brushed it on the hot from the oven breadsticks.
Go see her post on this..it has the how tos.. etc..
Her photos made me want to make these:)
I love them too..and the topping? Use what you love!
Thank you Jacqueline~
A little Italy..and a little here~
Oh oui..and a little France~