Cornmeal Cayenne Grissini Recipes

ROASTED CORN WITH PARMESAN AND CAYENNE

Steps:

• Preheat the oven to 350 degrees F.
• Place the corn, in its husks, directly on the oven rack and roast for 20 minutes until the corn is soft when you press on it.
• To finish off the corn, peel down the husks, remove the corn silk, and tie the husks in a knot so you can hold on to it like a handle. Char the corn on a hot grill, over a gas flame, or under a broiler, until the kernels are slightly blackened all around and start popping, about 6 minutes. Rub the corn with mayonnaise, sprinkle with Parmesan and cayenne pepper so it's nicely coated. Serve with lime wedges.

CORNMEAL-CAYENNE GRISSINI

Steps:

• Stir together warm water and yeast and let stand until foamy, about 5 minutes.
• Stir together flour, cornmeal, table salt, and cayenne in a large bowl, then stir in yeast mixture and oil just until a dough forms.
• Turn out dough onto an unfloured work surface and knead until smooth and elastic, 8 to 10 minutes.
• Transfer dough to an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 hour, or until doubled in bulk.
• Preheat oven to 350°F.
• Punch down dough and turn out onto unfloured work surface. Roll 2-teaspoon portions of dough into 10-inch-long sticks and arrange about 3/4inch apart on greased baking sheets.
• Brush sticks lightly with oil and sprinkle with kosher salt.
• Bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until sticks are crisp and ends are golden, 22 to 25 minutes total. Transfer to racks to cool.

CARAWAY AND PARMESAN GRISSINI

Steps:

• Preheat the oven to 350 degrees F.
• Combine the Parmesan, caraway seeds, fennel seeds, salt, and pepper on a large baking sheet. Place the egg in a small dish. Line 2 baking sheets with parchment paper and set aside.
• Remove the bread dough from the package and place on a large work surface. Cut the dough in half crosswise. Cut each half into 8 pieces lengthwise. Taking 1 piece of dough at a time, roll the dough under both hands until very thin and about 14-inches long. Using a pastry brush, dampen the dough with egg wash, roll the dough in the Parmesan mixture, gently twist and place on a parchment-lined baking sheet. Continue with the remaining dough pieces. Bake in the oven until golden, about 15 minutes. Remove from the oven, let cool slightly, and serve warm or at room temperature.

CORNMEAL-CAYENNE GRISSINI

Steps:

• In a small bowl, sprinkle yeast over warm water. Let stand until foamy (about five minutes).
• In a large bowl, mix together flour, cornmeal, table salt and cayenne.
• Stir in yeast mixture and oil, until a dough forms.
• Turn out dough onto an unfloured surface and knead until smooth and elastic (8-10 minutes). There will be some "grit" in the texture due to the cornmeal, but the dough itself should be smooth.
• Collect the dough in a ball and transfer to an oiled bowl, rolling to coat the entire surface. Cover the bowl and let rise until doubled in size (about an hour).
• Preheat oven to 350°F.
• Punch down dough and turn onto unfloured surface. Roll portions of dough into 10-inch long sticks, 1/4 to 1/2 inch in diameter. (Smaller sticks will be crunchy throughout, larger sticks will have a bit of a crust and a softer interior.).
• Arrange about an inch apart on greased cookie sheets. Brush with olive oil and sprinkle with kosher salt.
• Bake until golden (10-12 minutes).

CORNMEAL SWEET POTATO BREADSTICKS

Steps:

• Sprinkle to yeast over the warm water in a large bowl. Let stand 5-10 minutes, until foamy.
• Stir in remaining ingredients.
• Knead 8-10 minutes, until smooth and elastic. (Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.).
• Cover and let rise about an hour, until doubled in bulk.
• Preheat over to 350°F.
• Roll dough into 8-10-inch-long sticks and place on a greased baking sheet. Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste. Thicker sticks (finger-sized) will have distinct crust and bread textures.
• Bake about 10 minutes, until lightly browned.