Grissini
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Because I try to avoid packaged foods as much as possible,this has dramatically decreased the snack foods in my diet. So, I am always looking for something to make that will satisfy my hunger for something to munch on in between meals. Munching in between meals is not a very Italian endeavor, but I am still American enough that I will indulge in something sweet or savory from time to time. This recipe for Grissini is sure to become one of my favorite snack foods. They are light, crispy, and not heavy on fats or sugars. While you will need a entire morning or afternoon to make this recipe, I am sure you will be happy when you get to enjoy the fruits of your labors. |
Savory Grissini
Ingredients
¾ cup plus 2 tablespoons lukewarm water
1 package of dry yeast
1 teaspoon salt
1 ¼ cups of flour for bread
1 ¼ cups of semolina for bread and pasta ( and an additional ½ cup for use when rolling out the dough)
2 tablespoons extra virgin olive oil plus another for oiling the bowl
2 to 3 Tablespoons of finely chopped fresh herbs ( rosemary is the most typical, but I also like thyme or lemon thyme or oregano)
Equipment
Kitchenaid mixer with bread hook or alternatively you can mix ingredients with a fork
Two baking sheets covered with parchment paper
Oven temperature: 400 degrees (Remember if using a convection oven to decrease the temperature by about 20 degrees)
Making the Grissini
Step 1: Warm the water slightly until it is lukewarm (if it is too hot or too cold it will affect the proofing of the yeast). Pour water into the mixing bowl and sprinkle the yeast over top. Let the yeast proof for approximately 10 to 15 minutes until you see the bubbles rising up to the surface.
Step 2: Mix the dry ingredients (the bread flour, and 1 cup of the semolina flour, and the salt)
Step 3: Add the dry ingredients and the 2 tablespoons of olive oil to the bowl with the proofed yeast.
Step 4: Mix the ingredients until a dough forms. If the mixture is too sticky to handle, add some more of the semolina.
Step 5: Turn the dough out onto a surface floured with ¼ cup of the semolina. Knead the dough for approximately 10 minutes. It will become very elastic in texture. Form into a ball.
Step 6: Place the dough in a large, oiled bowl, turning over so that the oil coats the ball of dough. Cover the bowl with a damp towel and place in a warm, draft free place to rise. The dough should rise to double or triple its size. This will take about 1 ½ hours.
Step 7: Punch down the risen dough. Mix the remaining quarter of a cup of semolina with the fresh herbs and spread it on the surface where you will roll out the dough.
Step 8: Roll dough integrating the herbs as you roll. At this point, I like to divide the dough in half and continue to roll it until I have two rectangles of dough each approximately 5 inches wide and 8- 10 inches in length.
Step 9: Cut the dough in strips ½ inch wide and approximately 5 inches long. You should end up with approximately 16- 18 strips per piece of dough.
Step 10: Roll each strip in your hands to form long, thin breadsticks.
Step 11: Place the breadsticks on a baking sheet leaving about ¾ inch between . (You will need two baking sheets). Cover the baking sheets and let the breadsticks rise again for 20 to 30 minutes.
Step 12: Preheat oven to 400 degrees (200 C)
Step 13: Place breadsticks in the center of the oven and bake for approximately 15 to 20 minutes until they are golden brown. Let cool and enjoy.
¾ cup plus 2 tablespoons lukewarm water
1 package of dry yeast
1 teaspoon salt
1 ¼ cups of flour for bread
1 ¼ cups of semolina for bread and pasta ( and an additional ½ cup for use when rolling out the dough)
2 tablespoons extra virgin olive oil plus another for oiling the bowl
2 to 3 Tablespoons of finely chopped fresh herbs ( rosemary is the most typical, but I also like thyme or lemon thyme or oregano)
Equipment
Kitchenaid mixer with bread hook or alternatively you can mix ingredients with a fork
Two baking sheets covered with parchment paper
Oven temperature: 400 degrees (Remember if using a convection oven to decrease the temperature by about 20 degrees)
Making the Grissini
Step 1: Warm the water slightly until it is lukewarm (if it is too hot or too cold it will affect the proofing of the yeast). Pour water into the mixing bowl and sprinkle the yeast over top. Let the yeast proof for approximately 10 to 15 minutes until you see the bubbles rising up to the surface.
Step 2: Mix the dry ingredients (the bread flour, and 1 cup of the semolina flour, and the salt)
Step 3: Add the dry ingredients and the 2 tablespoons of olive oil to the bowl with the proofed yeast.
Step 4: Mix the ingredients until a dough forms. If the mixture is too sticky to handle, add some more of the semolina.
Step 5: Turn the dough out onto a surface floured with ¼ cup of the semolina. Knead the dough for approximately 10 minutes. It will become very elastic in texture. Form into a ball.
Step 6: Place the dough in a large, oiled bowl, turning over so that the oil coats the ball of dough. Cover the bowl with a damp towel and place in a warm, draft free place to rise. The dough should rise to double or triple its size. This will take about 1 ½ hours.
Step 7: Punch down the risen dough. Mix the remaining quarter of a cup of semolina with the fresh herbs and spread it on the surface where you will roll out the dough.
Step 8: Roll dough integrating the herbs as you roll. At this point, I like to divide the dough in half and continue to roll it until I have two rectangles of dough each approximately 5 inches wide and 8- 10 inches in length.
Step 9: Cut the dough in strips ½ inch wide and approximately 5 inches long. You should end up with approximately 16- 18 strips per piece of dough.
Step 10: Roll each strip in your hands to form long, thin breadsticks.
Step 11: Place the breadsticks on a baking sheet leaving about ¾ inch between . (You will need two baking sheets). Cover the baking sheets and let the breadsticks rise again for 20 to 30 minutes.
Step 12: Preheat oven to 400 degrees (200 C)
Step 13: Place breadsticks in the center of the oven and bake for approximately 15 to 20 minutes until they are golden brown. Let cool and enjoy.