Metric:
500gr White Flour
( strong White Flour if possible )
280ml Lukewarm Water
50gr Extra Virgin Olive Oil
15gr Sugar
8gr Salt
15gr Dried Yeast
Olive Oil
( for brushing )
Italian Grissini Recipe
Recipes > Italian Recipes > Italian Starters Recipes > Italian Grissini Recipes
TRADITIONAL ITALIAN RECIPE: Who doesn’t love these?
Everyone loves the breadsticks, hot, buttery, or with simple olive oil these are so hard to resist.
I’m starting to think that these breadsticks have actual magical powers. Seriously. These puppies have helped me make instantaneous friends at church functions... ahahahaha... just kidding! I'm an Atheist! I make them and eat them alone, in a dark dingy room! LOL
Kidding! My kids, wife and friends love these!
This is the original Italian version. A homemade bread stick recipe that is a little heartier than what you will get out in the restaurant or from a supermarket. I have seen a lot recipes for these online, but since I discovered this classic untouched traditional recipe all the other recipes kind of suck a little... others a lot!
A couple of suggestions I would like to add to this recipe, first, if you have bread flour use it, the bread sticks will come out slightly better. If you don’t have white strong flour, don’t worry about it, all purpose flour will be fine.
You can buy yeast in the bulk packages from large stores in this way, if you cook a lot, you can save a lot of money. You can even keep the yeast in an air tight container in the freezer to help lengthen it’s shelf life. If you don’t have a mixer or a food processor you can knead the dough by hand, it will work out just fine.
Grissini ( Breadsticks ) are generally pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy.
They are originally thought to have been created in the 14th century; although according to a local tradition, they were invented by a baker in Lanzo Torinese ( northern Italy ) in 1679.
Breadsticks may be offered at the table in restaurants as an appetizer, in some instances or regions they may be a type that is larger than pencil-sized. They may also be combined with ingredients such as prosciutto as an hors d'œuvre.
Regions that consume breadsticks include the Americas, Europe ( mainly Spain, Italy and Greece ), and parts of Asia.
Pre-made, dried breadsticks may sometimes be sold in markets as a kind of snack or a pre-meal appetizer for home use, somewhat similar to a cracker.
Skill Level:  |
Time: 2 Hours |
Price:  |
Makes: 40 Grissini |
Ingredients:
| Conversions |
Directions:
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.
Notes:
- You’ll probably need two baking sheets for the Grissini.
- The Bread should crunch when you bite into it. If it doesn’t, simply return the Grissini to the oven for a few more minutes.
- Apart from changing the Herbs you can also roll the Breadsticks in Sesame Seeds before baking.
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| Written by: Uncut Recipes | Disclaimer |
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