Italian Grissini Recipes

GRISSINI BREADSTICKS- CRUNCHY ITALIAN BREADSTICKS

Steps:

• In a large bowl, sprinkle yeast over warm water whisking until dissolved. Let stand 5-10 minutes until foam appears in the center. Now stir in the olive oil -- it won't incorporate but that's okay. Add the honey.
• Whisk together the flours, salt ( instant yeast if you're using it instead of the active dry.)
• Add the dry ingredients to the wet. You can use the stand mixer with the dough hook or you can knead by hand. If kneading by hand you may need to use an additional 2 Tablespoons of flour.
• Continue kneading for 10 minutes - the dough should be smooth. Let the dough rest for 5 minutes.
• Shape and stretch the dough into a 14" x 4" rectangle by pressing dough down with one hand and pulling the end with the other hand. Press and stretch from the other end. Make sure the dough stays at a width of 4". Repeat the process until the dough is 14" in length.
• Brush the dough with olive oil and let it rest on your work surface. Cover the top and sides with plastic wrap. Let the dough proof for 1 hour at room temperature. The dough will be puffy and a finger will leave an imprint when you press into it.
• Preheat oven to 450 F.
• Remove plastic wrap from dough; brush with olive oil again.
• Cut dough into 4 equal parts. Work with one quarter dough at a time, covering remaining dough with plastic wrap.
• Sprinkle with topping of choice -- we chose Italian Seasoning. Make sure the topping covers completely to the edges. Lightly press the topping into the dough.
• Cut the quarter piece into 6 strips.
• Stretch and roll out the dough into 14-16" strips. The dough is very pliable and easy to work with.
• When you reach the proper length twist the strips. You twist the dough by simultaneously rolling one hand forward and one had back.
• Place the strips on a large baking sheet lined with parchment paper.
• Bake 10-12 minutes until light brown. For even browning turn the sticks at 6 minutes.
• Cut and roll the next quarter of dough while these bake.

GRISSINI

Steps:

• Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms. If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl. Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft). Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.
• Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
• Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half. Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky. Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet.
• Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total. Transfer to racks to cool.

BREADSTICKS (GRISSINI) RECIPE

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.

ITALIAN GRISSINI RECIPE

Steps:

• 01 - In a cup mix the Yeast with the Water and leave for 10 minutes to allow the Yeast to activate. 02 - On your work surface sift the Flour and Salt. 03 - Make a well in the centre and add in the Yeast/Water mixture and the Olive Oil. Mix to a soft, slightly sticky dough. 04 - Flour the surface and knead the Dough for about 10 minutes until smooth and elastic. 05 - Roll the Dough out to about 15cm x 20cm on the floured surface. Brush with Olive Oil, cover with a kitchen towel and leave to double in bulk ( about 1 hour ). 06 - Cut the Dough in half across the shorter length, then cut each half into 10 strips. 07 - Stretch and roll each piece of Dough to about 30cm long and place on a lightly oiled baking sheet. 08 - When the baking sheet is full brush each piece of dough with Olive Oil. 09 - Leave the baking sheet in a warm place, uncovered, for about 15 minutes for the dough to rise a little again. 10 - Bake the Grissini at 200C for between 10 and 15 minutes until the Grissini are slightly brown. 11 - Remove from the oven and place on a wire rack to cool.

GRISSINI TORINESI (ITALIAN BREADSTICKS)

Steps:

• Sprinkle the yeast into 1/2 cup (125ml) of the water in a bowl.
• Leave for 5 minutes, then add the malt extract; stir to dissolve.
• Mix the flour and the salt in a large bowl,.
• Make a well in the center and pour in the dissolved yeast and the olive oil.
• Use a wooden spoon to draw in the flour from the sides.
• Stir in the remaining water, as needed, to form a firm, sticky dough.
• Turn the dough out onto a well-floured work surface.
• Knead the dough until smooth and elastic, about 10 minutes.
• Cover with a dish towel and let rest for 10 minutes.
• Knead the dough for 10 minutes more.
• Shape the dough into a rectangle, 12in x 8in (30cm x 20cm) and 3/4in (1. 5cm) thick.
• Cover with a dish towel; let rest for 10 minutes.
• Lightly oil two baking sheets and sprinkle them with semolina.
• Cut the dough lengthwise into four equal pieces, then cut each piece lenghwise into ten strips.
• Stretch each strip until it is 10in (25cm) long.
• Place the strips, about 1/2in (1cm) apart, on the baking sheets.
• Brush the strips with the egg glaze and sprinkle with sesame seeds.
• Bake in the preheated oven for 15-20 minutes.
• Transfer the sticks onto a wire rack, then let cool.

GRISSINI

Steps:

• Day 1: In a small bowl, stir the yeast into 1/2 cup of warm water.
• Add sugar and stir.
• Leave 10 minutes to ferment.
• Stir together the flour, cheese, rosemary and pepper.
• Place in a mound on a large board or counter, and make a well in the center.
• Add the yeast mixture, the remaining water, and the oil into the well.
• Mix together until stiff, and knead by hand until smooth for about 10 minutes.
• Shape into a ball, place in a greased bowl, cover with clingwrap and refrigerate overnight.
• Day2: Preheat the oven to 350 degrees F.
• Grease 4 baking sheets.
• Take a handful of the dough, leaving the rest covered.
• Dust well with flour and press into a flat disk.
• Run the the first setting of the rollers in your pasta machine.
• Dust again with flour and roll through a second time.
• Again dust with flour and pass through the fettuccine cutter on the pasta machine.
• Carefully separate the grissini and place on the baking sheets so they do not touch.
• Brush with a little more oil and sprinkle with salt.
• Bake for about 30 minutes or until golden brown.
• Cool and store in an airtight container.
• Note: If the Grissini are well floured it makes separating them after they have been cut much easier!