Grissini (Italian Breadsticks)2015-01-11
- Yield : 30
- Prep Time : 45m
- Cook Time : 35m
- Ready In : 3:20 h
Crispy Italian bread sticks. If you can resist just eating them straight away as is, serve with a tomato based dipping sauce. Yum!
Traditionally, Grissini is a crisp breadstick, not the type you get at certain pizza shops; but this recipe can be made either way. (Method in recipe below.)
(Pictured: After dividing the dough in 2, I rolled out the first half, then divided it into 5, topping each with different toppings. Strips were cut very thin and 2 strips with different toppings twisted to form each breadstick. Blog post here: Grissini – With A Twist)
Topping suggestions: chopped fresh herbs, spices, sesame seeds, sea salt, cracked peppercorns, poppy seeds, flax, garlic, shredded cheese, or cinnamon & sugar.
- 2 1/2 cups all purpose flour
- 1/4 cup whole wheat flour
- 2 tbsps. dark rye flour
- 1 tsp. active dry yeast
- 3/4 tsp. salt
- 1 cup water
- 1 tbsp. oil
- egg white with water, or butter (for wash) (optional)
- toppings (optional)
Combine dry ingredients in medium sized bowl. Combine water and oil in measuring cup.
Gradually add wet ingredients to dry ingredients until dough forms a ball.
Turn out on lightly floured surface and knead for 5 minutes or until soft and elastic.
Place in oiled bowl, turning once to coat. Cover with plastic and leave on counter until at least doubled in size. (About 2 hours.)
Divide dough in 2, wrap one half in plastic and put aside. On lightly floured surface roll out remaining dough into roughly a rectangle of 1/8 - 1/4" thickness. Use knife or pizza cutter to shape edges into rectangle if desired.
Preheat oven to 350F. Mix egg white & tsp. water and brush over dough (to help toppings stick). Softened butter or margarine also works. Sprinkle with toppings.
Use pizza cutter (or serrated knife) to cut dough into strips 1/4 - 1/2" wide.
Shape dough either by rolling back and forth on counter into smooth rounds, or holding either end and twisting.
Place on lightly greased baking sheets and bake for 25 - 35 minutes. *For "puffy", softer breadsticks, leave dough covered to rise another 30 - 60 minutes before baking.*
Cool on wire racks. Store crispy style in paper bag; softer style in plastic bag..