ROSEMARY BREADSTICKS
Rosemary Breadsticks or Grissini are the Italian style of long, thin, crunchy breadsticks. Perfect to accompany an anti pasta platter, these homemade breadsticks are full of flavor and crunch.
Provided by Holly Baker
Categories Bread
Number Of Ingredients 7
Steps:
- Please note that my ingredient list differed slightly from the original recipe. ***Recipe card update underway.***
Nutrition Facts : Calories 0 calories, Fat 0 grams fat
ROSEMARY RYE GRISSINI (BREADSTICKS)
Categories Bread Appetizer Side Bake Cocktail Party Picnic Super Bowl Low Fat Kid-Friendly Potluck
Yield 30 breadsticks
Number Of Ingredients 11
Steps:
- In the bowl of a food processor, add the flours, salt, yeast and rosemary leaves. Pulse for about 20 seconds to combine and break up the rosemary leaves a bit. (Note: before doubling this recipe, make sure your food processor is large enough to accomodate the resulting amount of dough) In a large measuring cup, combine the olive oil and water. Turn the food processor on and stream the oil water mixture in. In approximately 30 seconds the dough will come together as a ball. Let the processor run for a minute after that (1 and a half minutes total). Turn the dough out onto a lightly floured surface and knead it a few times by hand. Place the dough ball in a lightly oiled bowl and cover loosely with plastic wrap. Let the dough rise in a warm spot until doubled in size, approximately 90 minutes. Preheat oven to 325 F and line two baking sheets with parchment paper. Once the dough has doubled in size, cut the ball in half. Cover and chill the half you are not working with. On a lightly floured surface, roll the dough out into the shape of a rectangle (or as close as you can get to a rectangle). Using a chef's knife, cut the rectangle crosswise (not lengthwise) into 15 strips of dough. You want to be able to cut 15 uniformly wide and uniformly thick strips. Take each strip and roll it between your hands until it forms a "rope" that is the entire length of your baking sheet. Place the "ropes" onto the baking sheets. Brush each "rope" with olive oil and sprinkle with coarse sea salt. Bake for 28-30 minutes, rotating and switching the pans halfway through. You want the grissini to be lightly browned. Repeat with the second half of dough. These are great served alone, for dunking in soup or with white bean dip.
ROSEMARY-GARLIC BREADSTICKS
Easy to make and the flavour can't be beat. Enjoy with your next Italian-inspired meal, and not just. Prep time does not include rising time.
Provided by evelynathens
Categories Yeast Breads
Time 35m
Yield 16 breadsticks
Number Of Ingredients 10
Steps:
- Dissolve sugar in warm water in large bowl; sprinkle in yeast; let stand 10 minutes, then stir well.
- Stir in oil, salt, and 3 cups flour; beat with wooden spoon or electric mixer until smooth and elastic; if necessary, add more flour to make a soft dough which leaves sides of bowl; turn out onto floured board; gather up into a ball.
- Knead dough, adding more flour as necessary until smooth and no longer sticky (8-10 minutes); place in lightly greased bowl; turn dough to grease top; cover with greased waxed paper and tea towel; let rise in warm place until doubled (approximately 45-60 minutes); punch down dough and turn out onto lightly floured board; let rest for 10 minutes; roll out dough to 16" x 8" rectangle; combine topping ingredients; spread mixture evenly over surface; cut dough into 16, 1-inch strips; pick up each strip by ends and twist in opposing directions; place on greased baking sheet.
- Preheat oven to 425F and set rack in middle of oven.
- Bake for 13-15 minutes, or until golden.
Nutrition Facts : Calories 113.1, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.6, Sodium 228.8, Carbohydrate 20, Fiber 0.8, Sugar 0.3, Protein 3
ROSEMARY RYE BREAD
Steps:
- Lightly spray a baking sheet with the olive oil spray. Set aside.
- In a large bowl, stir together 1 1/4 cups all-purpose flour and the rye flour, gluten flour, rosemary, caraway seeds, oil, yeast, and salt.
- Add the water, stirring for about 30 seconds.
- Gradually add some of the remaining 1 cup all-purpose flour, beating with a spoon after each addition, until the dough starts to pull away from the side of the bowl. Add more flour if necessary to make the dough stiff enough to handle.
- Lightly flour a flat surface. Turn out the dough. Knead for 6 to 7 minutes, gradually adding enough of the remaining flour to make the dough smooth and elastic. (The dough shouldn't be dry or stick to the surface. You may not need the additional flour, or you may need up to 1/2 cup more if the dough is too sticky.) Leave the dough on the work surface. Cover the dough with a slightly damp dish towel. Let rest for 10 minutes.
- Shape the dough into a 9 x 5-inch oval loaf. Put the loaf on the baking sheet and flatten slightly with your hands. Using a serrated knife, cut a few widthwise slashes about 3 inches long and 1/2 inch deep in the top of the loaf. Cover with a dry dish towel and let rise in a warm, draft-free place (about 85°F) for 30 to 45 minutes, or until doubled in bulk. Near the end of the rising cycle, preheat the oven to 375°F.
- Bake for 35 to 40 minutes, or until the bread registers 190°F on an instant-read thermometer or sounds hollow when rapped with your knuckles. Turn out onto a cooling rack and let cool for 15 minutes before slicing.
- Cook's Tip
- To make Rosemary Rye Bread using a bread machine, follow the directions on page 282.
- Nutrition information
- (Per serving)
- Calories: 93
- Total fat: 1.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.5g
- Cholesterol: 0mg
- Sodium: 74mg
- Carbohydrates: 18g
- Fiber: 2g
- Sugars: 0g
- Protein: 3g
- Calcium: 8mg
- Potassium: 52mg
- Dietary Exchanges
- 1 starch
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
BREADSTICKS
These taste soooo close to Olive Garden® breadsticks! So delicious! Goes well with pizza, pasta, and soup!
Provided by Kandilynn
Categories Bread Yeast Bread Recipes
Time 1h35m
Yield 18
Number Of Ingredients 10
Steps:
- Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
- Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
- Grease a baking sheet.
- Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
- Bake in the preheated oven until golden brown, 10 to 12 minutes.
- Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 14.9 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 173 mg, Sugar 2.9 g
More about "rosemary rye grissini breadsticks recipes"
ROSEMARY GRISSINI-EASY ITALIAN BREADSTICKS RECIPE
From savoringitaly.com
Reviews 22Estimated Reading Time 3 mins
- n the bowl of a stand mixer, combine the whole wheat flour, water, honey and yeast. Stir with a wooden spoon to combine and let sit for 10 minutes. The mixture will be foamy when it's ready.
- Mix on low speed with the dough hook attachment until combined, and then on medium speed for 5 to 7 minutes until the dough is smooth and shiny.
ROSEMARY RYE GRISSINI (BREADSTICKS) RECIPE ON FOOD52
From food52.com
Reviews 1Servings 30Cuisine AmericanCategory Side
ROSEMARY GRISSINI - RECIPE - FINECOOKING
From finecooking.com
Cuisine ItalianCategory SnacksServings 26
ROSEMARY-GARLIC BREADSTICKS RECIPE | MYRECIPES
From myrecipes.com
ISOLA GRISSINI BREADSTICKS - THERESCIPES.INFO
From therecipes.info
RYE GRISSINI (BREAD STICKS) - BOSSKITCHEN.COM
From bosskitchen.com
ITALIAN GRISSINI - MINT & ROSEMARY
From mintandrosemary.com
RECIPE: GRISSINI (BREADSTICKS) - LOS ANGELES TIMES
From latimes.com
ALESSI GRISSINI BREADSTICKS - THERESCIPES.INFO
From therecipes.info
CRISPY GRISSINI ITALIAN BREADSTICKS RECIPE IS EASY TO MAKE
From simpleitaliancooking.com
BREAD STICKS "GRISSINI" FROM RYE FLOUR - RECIPE
From en.edunclub.ru
ROSEMARY BLACK OLIVE GRISSINI RECIPE - FOOD REPUBLIC
From foodrepublic.com
GARLIC AND ROSEMARY GRISSINI RECIPE - FLOUR ARRANGEMENTS
From flourarrangements.org
THERMOMIX RECIPE: ROSEMARY SALTED SOURDOUGH GRISSINI | TENINA.COM
From tenina.com
HOMEMADE GRISSINI BREADSTICKS - HONESTLYYUM
From honestlyyum.com
CRISPY BREADSTICKS (GRISSINI) - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
ALESSI ROSEMARY BREADSTICKS - THERESCIPES.INFO
From therecipes.info
RECIPE: GRISSINI BREADSTICKS WITH RYE FLOUR STEP BY STEP WITH PICTURES ...
From handy.recipes
GRISSINI WITH ROSEMARY RECIPE | EAT SMARTER USA
From eatsmarter.com
ROSEMARY RYE GRISSINI (BREADSTICKS) RECIPE ON FOOD52
From pinterest.com
QUICK ROSEMARY BREADSTICKS RECIPE | MYRECIPES
From myrecipes.com
THIN 'N' CRUNCHY ITALIAN BREADSTICKS (GRISSINI) - KING ARTHUR BAKING
From kingarthurbaking.com
OLIVE, ROSEMARY AND PARMIGIANO REGGIANO BREADSTICKS - ITALY …
From italymagazine.com
GRISSINI - ITALIAN BREADSTICKS - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
HOW TO MAKE ITALIAN GRISSINI BREADSTICKS - KITCHN
From thekitchn.com
QUICK ROSEMARY BREADSTICKS RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN GRISSINI RECIPE- HOMEMADE BREADSTICKS - ARCHANA'S KITCHEN
From archanaskitchen.com
GRISSINI RECIPE - THOSE THIN CRISPY BREADSTICKS AT ITALIAN RESTAURANTS
From godairyfree.org
GRISSINI - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE | 196 FLAVORS
From 196flavors.com
CRISPY RYE AND CARAWAY BREADSTICKS - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
ROSEMARY GRISSINI – KACHEN MAGAZINE
From kachen.lu
ROSEMARY RYE GRISSINI (BREADSTICKS) RECIPE | YUMMLY
From pinterest.co.uk
MARGARET RIVER AUTHENTIC GOURMET ITALIAN BREADSTICKS - KRISSINI
From krissini.com
GRISSINI RECIPE – HOW TO MAKE CRISPY ITALIAN BREADSTICKS AT HOME
From deavita.net
ROSEMARY BREADSTICK TWISTS RECIPE | LAND O’LAKES
From landolakes.com
GRISSINI TORINESI (TORINO-STYLE BREADSTICKS) - THE WASHINGTON POST
From washingtonpost.com
GRISSINI: THIN, CRUNCHY ITALIAN BREADSTICKS - KING ARTHUR BAKING
From kingarthurbaking.com
ROSEMARY GRISSINI | ITALIAN BREADSTICKS RECIPE, ITALIAN BREAD STICKS ...
From pinterest.ca
ROSEMARY SOURDOUGH GRISSINI – FITLIFE RECIPES
From fitliferecipes.com
PARMESAN AND CHILLI GRISSINI | ITALIAN BREADSTICKS | FOOD CHANNEL L …
From youtube.com
ROSEMARY AND FENNEL GRISSINI - COOKING & CARAFES
From cookingandcarafes.co.uk
AUTHENTIC ITALIAN SNACKS: GRISSINI BREADSTICKS
From italianfoodonlinestore.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love