March 19, 2009

Grissini -breadsticks

Few weeks ago ,I've foond Kirl Mckoy photo here- "A splash of seasoning can be better than a shake" (Los Angeles Times);
2 days later I was still enchanted . Google Images helped me with more artwork made by
Kirk.One of them was the artcle :50 ways to make your holiday gifts homemade. There were the fantastic Hand made breadsticks.It happened again , few minutes later, I've found myself in the kitchen making these wonderful (best ever)Grissini .
Flour,yeast, water, oil,salt..thats all you need.
These Grissini are thin, crispy,be careful not to break them. ..
Take a look of some step by step pictures, it's easy to bake Grissini at home and it's VERY VERY TASTY !!!!










































































































Grissini -breadsticks גריסיני מקלוני לחם
-מתכון בעברית
1/2 cup warm water
1 package active dry yeast
1 teaspoon sugar
1 1/4 cups all-purpose flour, divided
1/2 cup whole wheat flour
2 tablespoons olive oil
1 teaspoon sea salt
How:
1. In a large bowl, combine the water with the yeast, sugar and one-half cup of the all-purpose flour. Set aside for 10 minutes, until bubbly.

2. Stir in the remaining all-purpose flour, wheat flour, olive oil and salt and knead until smooth and elastic, about 5 minutes. Wash out the bowl and coat it with a thin layer of olive oil. Place the dough in the bowl, cover with plastic wrap and allow to rise in a warm place for 1 hour.

3. Remove the dough from the bowl and divide it into four pieces on a floured surface. Roll out each piece into a rectangle, 4 by 12 inches. Cut the dough lengthwise into one-third-inch-wide strips. Place the strips about one-half-inch apart on a greased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining dough. Allow the grissini to rise until puffed, about 30 minutes. Meanwhile, heat the oven to 400 degrees.

4.Bake the grissini, in batches, on the top shelf of the oven until lightly browned, about 10 minutes, rotating halfway through. Cool on a rack and continue until all the grissini are baked. Cool, then store in a sealed bag, being
careful not to break them.
Full recipe

 



Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן

1 comment:

nick said...

These look great. I've been meaning to make some for the longest time (I like the kind with toasted seeds spread all over the tops).

This might be the motivation I've been looking for.

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