Grissini – With A Twist
Years ago, I made grissini quite often. Topped with shredded cheese and pepper, the crispy bread sticks made an awesome, if short lived, snack.
I dusted off the recipe today and made a few…twists. The recipe is here by the way: Grissini (Italian Breadsticks).
After the dough rises, it is divided in half to make it more manageable.
I rolled out the first half to 1/8″ thickness, then divided it into 5, topping each with different toppings. Strips were cut thin and 2 strips with different toppings twisted to form each breadstick.
I used minced garlic, crushed chili peppers, vegetable powder mix, cracked peppercorns, and sea salt.
They went straight into the oven and baked for 35 minutes. Kevin began eating them at 30 minutes…I kid you not. He literally put the oven mitts on and swiped them from the oven! He must have liked them – he ate 5.
I waited until they were done and had 2 with some pizza sauce for dip. LOL.
But wait…there’s still half the dough! This is where it gets really good!
I rolled out the remaining dough to 1/4″ thickness and divided it in half. Rather than egg wash, I used softened butter on these ones and covered one half with cinnamon, the other with brown sugar, rubbing it in to completely coat the dough.
I cut strips about 1/2″ wide and with back sides facing, twisted a strand of cinnamon with a strand of brown sugar together to form each bread stick.
I let these ones rise on the counter for 30 minutes (covered with tea towel) to puff up a bit, then baked them for 27 minutes. I wanted them to be soft and chewy.
I made some Butter Icing and thinned it out with cream to use as a dip…OMG yum.
These turned out as good as they look. Soft, sweet, bready goodness.