BREADSTICKS (GRISSINI) RECIPE
Classic crispy Italian bread sticks, great as a snack or for dipping. These are simple to make and taste just like they came from a restaurant!
Provided by Shiran
Number Of Ingredients 8
Steps:
- Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes. Cover bowl with plastic wrap and let sit for one hour at room temperature.
- Preheat oven to 375F/190C. Line two baking sheets with parchment paper.
- Divide dough into 24 pieces, each weighing about 25g. Roll each piece into a log that is roughly 25cm long (or 30cm if you like them extra thin) and ½-1 cm wide, depending on how thick you want them. Keep in mind that they will expand during baking. Place on prepared baking sheets, allowing sufficient space between each stick. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds.
- Bake for 20-25 minutes or until light golden and crisp. While the first batch is baking, cover the other baking sheet with plastic wrap until it's ready to go into the oven.
- Allow breadsticks to completely cool on a wire rack. They will keep in an airtight container for up to 5 days.
CRUNCHY BREADSTICKS
These thin, crisp breadsticks created in our Test Kitchen add a bit of elegance to a holiday dinner. Each bite is perfectly seasoned with thyme and coarse salt.
Provided by Taste of Home
Time 40m
Yield 16 breadsticks.
Number Of Ingredients 8
Steps:
- In a food processor, combine the flour, baking powder, salt and shortening; cover and process until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Transfer to a floured surface. Roll dough into a 10x8-in. rectangle. Cut into sixteen 10x1/2-in. strips. Twist each strip 4 times and place on baking sheets. Brush with oil. Combine coarse salt and thyme; sprinkle over breadsticks. , Bake at 350° until golden brown and crisp, 18-20 minutes. Cool on a wire rack.
Nutrition Facts : Calories 78 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CRISPY BREADSTICKS
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 2 tablespoons olive oil, 1 teaspoon each fennel seeds, poppy seeds and sesame seeds, and 1/2 teaspoon each salt and pepper. Roll out an 11-ounce package refrigerated breadstick dough into a 16-by-8-inch rectangle. Cut into twelve 16-inch strips and twist into breadsticks. Brush with the oil mixture. Place on 2 parchment-lined baking sheets and bake in a 400 degrees F oven until golden, about 12 minutes.
CRISPY BREADSTICKS
Steps:
- Preheat oven to 400℉ (200℃) (205C). Lightly grease baking sheet. In a medium bowl, combine Quick Mix, cornmeal or flour, and salt. Add milk or water to form dough. Knead about 12 times, until dough is smooth. Shape into pencil-like strands ½ inch thick. Cut into 8- to 10-inch lengths. Roll in sesame or poppy seeds, if desired. Bake about 20 minutes, until brown and crisp. For extra crispness, turn off oven and leave breadsticks in oven 5 to 10 more minutes.
Nutrition Facts :
CRISP ROSEMARY BREADSTICKS
These are long, thin, hard breadsticks that we love. I usually like to put them on the table standing up in a crock just to make things interesting.
Provided by Keolani
Categories Breads
Time 1h35m
Yield 32 Breadsticks
Number Of Ingredients 9
Steps:
- In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
- Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
- Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
- Mix in about 1 cup more flour, or enough to make a soft dough.
- To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
- To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
- Turn dough out onto a generously floured board.
- Pat into a 6-inch square.
- Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
- Grease 3 large baking sheets.
- Gently rub with 2 T flour.
- With a sharp knife, cut dough lengthwise into quarters.
- Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
- Stretch one piece to about 15 inches long; place on a baking sheet.
- Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
- Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
- Cool on rack.
- If you can't cook them all at once, dough can be refrigerated.
Nutrition Facts : Calories 45.8, Fat 1.1, SaturatedFat 0.2, Sodium 73.3, Carbohydrate 7.7, Fiber 0.4, Sugar 0.2, Protein 1.1
CRISPY THIN BREADSTICKS
Long and thin, these breadsticks can be dipped or eaten as is for a fun food addition to your table. Full Recipe: http://rhodesbread.com/recipes/view/1607
Provided by Rhodes Bake-N-Serv
Categories Quick Breads
Time 30m
Yield 16
Number Of Ingredients 3
Steps:
- Cut loaf lengthwise into 8 pieces. Cut each piece in half making 16 breadsticks. (Can be cut into 32 pieces for very thin breadsticks.).
- Roll and stretch each piece of dough to 15 inches in length. Place large sprayed baking sheets.
- Brush breadsticks with butter. Sprinkle with Garlic Bread Sprinkle.
- Cover with plastic wrap. Let rise for 30 minutes.
- Remove wrap and bake at 375°F 12-15 minutes or until brown and crispy.
Nutrition Facts : Calories 25.4, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 25.3
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