Stretch the sticks gently with your hands, starting from the center and tugging towards the ends until it is the length of the baking sheet. Place it on the baking sheet or on the perforated baking tray.
Repeat with the remaining dough, spacing the breadsticks 2. To get them more evenly browned, you can turn them around in the last few minutes of baking. Store in an airtight container. Author: Elena Tomasi. Course: Bread. Cuisine: Italian. Serving: 1 breadstick , Calories: 44 kcal , Carbohydrates: 7 g , Protein: 1 g , Fat: 1 g , Sodium: 60 mg. Leave a comment or share a photo on Instagram with the hashtag aseasyasapplepie. Next Post » Avocado Chocolate Mousse.
Healthy Raspberry Frozen Yogurt. Lemon Poppy Seed Muffins. Hi there! More About Me ». The dough may also be livened up with an assortment of ingredients ranging from honey to red pepper flakes. There are a wide range of ways to serve grissini. A platter of them on the table at an Italian meal is certainly appropriate, and they can also be used to create appetizers , such as prosciutto wrapped breadsticks. They may also be eaten out of hand like a snack, and the more bready versions can almost make a meal in and of themselves, especially when dressed with ingredients like Parmesan.
Cooks can fairly confidently use almost any type of yeast dough to make grissini, although pizza dough is the most suitable choice. After the dough is worked and allowed to rise once, it is rolled out flat and cut into strips, which are typically stretched out by hand, with the dough suspended in the air.
The dough is allowed to rise again, and the grissini are baked in the oven until golden and crispy. Fresh grissini are excellent right out of the oven, or more dry versions can be allowed to cool and stored in an airtight container until the cook is ready to use them.
Serve grissini with eggs, green salad, prosciutto, and smoked beef, as well as with any kind of antipasti. Some Italians eat them for breakfast with milk or coffee, an old custom that was once widespread. Make the dough by hand: Stir the yeast and malt into the warm water in a large mixing bowl; let stand until foamy, about 10 minutes.
Stir in the oil. Add the all-purpose flour and salt and stir until the dough comes together. Knead on a lightly floured surface until smooth, soft, velvety, and elastic, 8 to 10 minutes. Make the dough with a stand mixer: Stir the yeast and malt into the warm water in a mixer bowl; let stand until foamy, about 10 minutes. Mix in the oil with the paddle.
Add the all-purpose flour and salt and mix until the dough comes together. Change to the dough hook and knead at low speed about 3 minutes. Finish kneading briefly by hand on a lightly floured surface. Place the all-purpose flour and salt in a standard food processor fitted with the dough blade or a large over 7-cup capacity processor fitted with the steel blade and process with several pulses to sift.
Mix the 1 cup cold water and the oil in a small bowl. With the machine running, pour the water mixed with oil and the dissolved yeast through the feed tube and process until the dough comes together. Process 45 seconds longer to knead. Pat the dough with your hand into a byinch rectangle on a well-floured surface.
Lightly brush the top with oil. Cover loosely with plastic wrap and let rise until doubled, about 1 hour. If you are using a baking stone for crunchy breadsticks , turn the oven on 30 minutes before baking. Lightly oil 2 baking sheets. Sprinkle the dough with the cornmeal or semolina flour before cutting and stretching. Cut the dough crosswise into 4 equal sections and then cut each section crosswise again into 5 strips, each about the width of a fat finger.
The dough is so elastic that you can simply pick up each piece, hold each end with your fingers, and pull and stretch to fit the length of a baking sheet. Place the breadsticks several inches apart on the baking sheets. There is no need to let them rise. Bake the breadsticks for 20 minutes.
If you like crunchy breadsticks, transfer the breadsticks directly to the baking stone for the last 5 minutes of the baking time, but only after sprinkling the stone with cornmeal or coarse semolina.
Let the breadsticks cool on racks.
0コメント