Grissini - Italian breadsticks

>> Friday, July 30, 2010

Grissini are long, thin pieces of crispy  bread, better known as bread sticks, and they are a popular accompaniment to many Italian meals. The origins of grissini appear to lie in the 14th century, and the food seems to have emerged in Turin(Norther Italy). Grissino Torinesi, or bread sticks in the style of Turin, are very popular, and Turin prides itself on its grissini production.  Grissini may be straight or twisted, slightly flattened and may be rolled in seasame seeds, fresh herbs. The dough may also be livened up with ingredients like brown sugar, honey or red pepper flakes.






I got this recipe from Grouprecipes.com. Have modified it slightly to suite our taste buds. I have used sesame seeds, crushed black pepper and dried Italian herbs to top the bread sticks. I have also added a pinch of baking soda to it.


Things needed
All purpose flour - 1 Cup
Brown sugar - 1 Tsp
Olive oil - 3 Tbsp
Water - 80 ml
Baking soda - 1/4 Tsp
Salt - 2 Tsp
Dry yeast - 1 Tsp ( I have used rapid raise yeast)
Sesame seeds, Italians seasoning, Crushed black pepper - For topping
Mix all the dry ingredients together and add water, olive oil and knead together until a smooth dough is formed. If needed, add little more of flour to make the dough workable.  Coat the dough with little of olive oil and let this dough rise in a warm place for about 1 hour or until it has doubled in size.
Place the raised dough on floured working surface and roll it into a circle of about 1 inch thickness. Cut it into 2 inch wide strips. Now we can top the strips with ingredients of our choice. I have used black pepper, white sesame seeds and Italian seasoning. Run the rolling pin gently over the strips, so that all the toppings stick to it.
Now fold each strip into half and make it into thin stick by lightly twisting and rolling it with your fingers. Repeat the same  with all the strips. Place the sticks into a baking pan greased with olive oil. Bake the bread sticks in the pre-heated oven at 425F for about 15 minutes or until the sticks turn into golden brown color.  
Let the bread sticks cool for 10 minutes and then enjoy it with dip of your choice. The Grissinis had a crunchy outer and chewy inner and it tasted great with some ranch dip and marinara sauce. This recipe goes to Bread baking day 32-Italian breads eventSusan's Yeastspotting and to Champa's Bake off event and to Meeta's Monthly mingle party treats event guest hosted by Sara.

Happy baking...

5 comments:

Priya (Yallapantula) Mitharwal July 30, 2010 at 9:53 PM  

Wow, Sangi, they have come out soooooooooo well :)

BangaloreBaker August 4, 2010 at 2:52 PM  

This is the second grissini I got as an entry this week. I should call it grissini week. Thanks for the entry.

Bergamot August 6, 2010 at 4:21 AM  

you gave a really decorative twist to the grissini

mimi August 6, 2010 at 7:28 AM  

I love grissini. Yours look delicious!

zorra August 7, 2010 at 12:41 AM  

Love the twist of your Crissini. Thank you for joining us this month.

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Sangi
San diego, California, United States
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