Chef Ryan

Cajun Chef Ryan

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Vermont Cheddar Rosemary Bread Sticks

January 28th, 2011 · 30 Comments

Inspirational moments…

Bakery is always one of those segments in the kitchen repertoire that always gives me that warm fuzzy feeling inside.

Wafts of savory, yeasty, floury, cheesy, and herbed breads fill my heart and soul with the warmth of life …everlasting!

If bread is the staff of life, I was sold the first day I set eyes on my great grandmother Christofell’s yeast risen rolls sitting under the sill of the kitchen window in her massive kitchen. I was only four or five then, but I still remember the kitchen scene to this day …planted in my minds eye for eternal bliss.

She with her apron on, juggling bowls, pans, whisks, mixers, spoons, a tap here, and a rattle there, meanwhile, the yeast bread resting in a quiet watch over the festivities.

Those yeasty rolls were as tall as skyscrapers lined up on Park Avenue in NYC, and the aroma even before they were baked was like a heaven sent gift from God, these rolls were alive!  And all I knew was that I wanted one…now…raw, it didn’t matter!

The Recipe

Vermont Cheddar Rosemary Bread Sticks
Vermont Cheddar Rosemary Bread Sticks

Today I am sharing another bread recipe; this one is a twisted stick of cheese and fresh herbed goodness!

These bread sticks are great with soups or salads, and this particular batch were served along with my Acorn Squash Soup, a fantastic accompaniment.

The shredded Vermont cheddar cheese, though it starts out white in color while fresh, when baked in these bread sticks take on an orangey yellowy hue, as you can see in the images displayed.

The fresh from the garden rosemary, always exploding with earthly herbal delight, adds a wonderful touch to these cheese bread sticks. Going out into the yard with my kitchen shears in hand, snipping off several branches of the fine herb, and coming back into the kitchen with essence of rosemary coated hands, it’s like aromatherapy in my own back yard. Sniff the hands, breath in the natural goodness…oh my!

Ingredients
Cups All-purpose flour, unbleached
½ Cup Cornmeal
1 Tbsp Baking powder
½ Tsp Sea salt
¼ Lb. Butter, unsalted (1 stick), cold, diced
4 Oz. Vermont Cheddar cheese, shredded
Tbsp Rosemary, fresh, chopped
½ Cup Skim milk, non-fat
1 Tbsp Honey
     
Procedure Steps: Preheat oven to 425°F.
1. Stir together the flour, cornmeal, baking powder, and salt
2. Place the dry ingredients in the bowl of a food processor, then add the cold cut butter, and process until the mixture has the consistency of coarse meal. Turn out the mixture into a large bowl, and then stir in the cheese and rosemary. (NOTE: If you do not have a food processor cut the butter into the dry mixture using two knives in a crosscut fashion.
3. Combine the milk and honey in a separate bowl, make a well in the dry ingredients, and then pour the liquid mixture into the flour mixture, stirring with a large spoon until a soft dough forms. Work quickly and do not over mix.
4.
Knead the dough for about ten strokes.

On a lightly floured surface, knead the dough for about ten strokes.

5.
Cut out sticks of dough 1/2-inch wide.

Using a rolling pin roll out the dough in a rectangle until it is about 1/2-inch thick. Using a sharp knife, cut out sticks of dough 1/2-inch wide. Twist them into a spiral and space them about 1/2-inch apart on two un-greased baking sheet pans. Gather up the scraps, gently form into another rectangle, and cut, and then place on the sheet pans.

6. Bake the bread sticks in the preheated 425°F oven for 15 minutes or until the tops are golden brown.
Makes about 20 bread sticks.
TIP: The bread sticks can be prepared, and placed on the sheet pan and covered with plastic wrap and refrigerated up to 4 hours before baking time. When ready to serve, have the pre-heated oven ready and place the sheet pans in the oven about 25 minutes before you are ready serve the soup.
Vermont Cheddar Rosemary Bread SticksVermont Cheddar Rosemary Bread Sticks

Bon appetite!
CCR
=:~)
©2011 CCR

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Tags: Baking · Bread · Recipes

30 responses so far ↓

  • 1 Greg BrunoNo Gravatar // Jan 28, 2011 at 12:11 pm

    What a description! My mouth is watering already. I don’t think I have ever made bread sticks before, but I have a strong urge to make these!

  • 2 Boudreaux RyanNo Gravatar // Jan 28, 2011 at 12:21 pm

    Hi Greg,
    Goes well with a hot steaming bowl of homemade soup!

  • 3 SandraNo Gravatar // Jan 28, 2011 at 12:27 pm

    These sticks look incredible! I would just snack on them :D..

  • 4 Cajun Chef RyanNo Gravatar // Jan 28, 2011 at 12:46 pm

    Hi Sandra,
    They do make for a great snack too!

  • 5 OC2SeattleNo Gravatar // Jan 28, 2011 at 1:18 pm

    I want these now! Looks like I’ll be making breadsticks and soup on Sunday! Hope you have a great weekend!

  • 6 Cajun Chef RyanNo Gravatar // Jan 28, 2011 at 1:31 pm

    Hey Sarah,
    So glad I could inspire you today!

  • 7 KelliNo Gravatar // Jan 28, 2011 at 3:02 pm

    these look delicious! i’m looking forward to making (and eating!!!) them soon.

  • 8 Cajun Chef RyanNo Gravatar // Jan 28, 2011 at 3:14 pm

    Hi Kelly,
    They are so easy to make, hope you like them!

  • 9 Polly MotzkoNo Gravatar // Jan 28, 2011 at 3:18 pm

    These look super fantastic Chef Ryan! I am going to make them “Souper Fantastic” and make your Acorn Squash Soup and have it with the Cheddar Rosemary Bread sticks!

    Thanks for sending it to me! You made my dinner in an offhanded way!

    I would love to know how you get the copyright symbol on your page.

    Polly Motzko
    CookingUpAStorminCa.ning.com

  • 10 Boudreaux RyanNo Gravatar // Jan 28, 2011 at 3:29 pm

    Hi Polly,

    So glad you have a menu plan all from the CCR site!

    The copyright is done in Photoshop, before I post an image I edit it in the software, cropping, adjusting the light and color balances, adding in some feathering on the edges, reducing the size for web graphics, and the final step is adding the layer with the copyright logo.

    My day job is web design, I do all this food stuff now as a hobby.

  • 11 Jason's BBQ AdventuresNo Gravatar // Jan 28, 2011 at 3:56 pm

    Amazing looking bread sticks full of flavor! I have been dabbing with idea of bread baking lately and will have to try this one when I do decide.

  • 12 Boudreaux RyanNo Gravatar // Jan 28, 2011 at 4:08 pm

    Hey Jason,
    I wonder if you would be baking them on a wood grill oven, bet that would an amazing twist!

  • 13 DanaNo Gravatar // Jan 28, 2011 at 4:40 pm

    These sound delicious! Nothing can be better than cheesey breadsticks warm out of the oven!

  • 14 The Mom ChefNo Gravatar // Jan 28, 2011 at 4:58 pm

    Oh yum, those look fantastic. I wish I was there to smell them as they were baking. I never remember to make any kind of bread product with dinner until it’s too late to start.

  • 15 claudia lamascolo/aka pegasuslegendNo Gravatar // Jan 28, 2011 at 5:55 pm

    I was so waiting for this one! Cant wait to try them YUMMMY!!!!!!!!!!

  • 16 TorviewtorontoNo Gravatar // Jan 28, 2011 at 6:45 pm

    these breadsticks looks wonderful with corn

  • 17 KrissypNo Gravatar // Jan 28, 2011 at 6:59 pm

    Beautiful mouth watering description. I love the smell of rosemary on my hands too! I put a sprig in my shampoo bottle and dish soap for all day aroma therapy. A glass of vino and a few of these breadsticks would make a perfect evening! Thanks for sharing.

  • 18 ShelbyNo Gravatar // Jan 28, 2011 at 7:33 pm

    Ryan, what a great post. So wonderfully written and the breadsticks? Beyond yummy!

  • 19 AngieNo Gravatar // Jan 28, 2011 at 7:34 pm

    Yummy, these look so good, they would be great with any soup!

  • 20 DrickNo Gravatar // Jan 28, 2011 at 8:45 pm

    hey Ryan, I always get that warm fuzzy feeling inside too, until I take it out of the oven, and the the feeling changes… I’m can do a lot of things but I am not a baker, need more practice I guess… the recipe sounds great, one I may get the courage to try…

  • 21 Beth McMillonNo Gravatar // Jan 28, 2011 at 9:26 pm

    I just made a spicy pinto bean soup and these would got great with it!
    Thank you for the recipes you post
    Beth

  • 22 AggieNo Gravatar // Jan 28, 2011 at 9:52 pm

    Wow! Would love to make my own breadsticks!!

  • 23 sherry leeNo Gravatar // Jan 29, 2011 at 4:52 pm

    very elegant meal!..thanks ryan.

  • 24 zerrinNo Gravatar // Jan 29, 2011 at 5:31 pm

    Rosemary and cheddar in breadsticks. Perfect snack!

  • 25 Kate @ Diethood.comNo Gravatar // Jan 29, 2011 at 5:36 pm

    I can only imagine the smell of those bread sticks while baking! Oh … yum!
    Thank you for making me hungry! 🙂

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  • 27 Barbara BakesNo Gravatar // Jan 31, 2011 at 12:13 am

    What a wonderful memory of your grandmother. I can just imagine how wonderful your kitchen must smell while baking these beauties!

  • 28 TerraNo Gravatar // Jan 31, 2011 at 4:56 pm

    Love the sweet and savory in this recipe! They sound delicious, and Rosemary is my favorite herb to work with:)
    Take care,
    Terra

  • 29 AmandaNo Gravatar // Feb 1, 2011 at 10:34 am

    I bet these were amazing.I LOVE anything bread 🙂

  • 30 MimiNo Gravatar // Feb 4, 2011 at 3:23 pm

    I will make these this weekend! As a displaced Vermonter living in So. Calif. I always have Vermont cheddar in the fridge! Will serve with hearty chicken soup topped with slices of avocado! Thank you for such a great idea!