CORNMEAL SWEET POTATO BREADSTICKS
Crunchy and slightly sweet, pairing two indigenous American staples. This is based on a Cornmeal-Cayenne Grissini recipe from Gourmet magazine.
Provided by realbirdlady
Categories Yeast Breads
Time 2h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle to yeast over the warm water in a large bowl. Let stand 5-10 minutes, until foamy.
- Stir in remaining ingredients.
- Knead 8-10 minutes, until smooth and elastic. (Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.).
- Cover and let rise about an hour, until doubled in bulk.
- Preheat over to 350°F.
- Roll dough into 8-10-inch-long sticks and place on a greased baking sheet. Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste. Thicker sticks (finger-sized) will have distinct crust and bread textures.
- Bake about 10 minutes, until lightly browned.
CORNMEAL-CAYENNE GRISSINI
Categories Bread Appetizer Side Bake Cornmeal Fall Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 50 breadsticks
Number Of Ingredients 8
Steps:
- Stir together warm water and yeast and let stand until foamy, about 5 minutes.
- Stir together flour, cornmeal, table salt, and cayenne in a large bowl, then stir in yeast mixture and oil just until a dough forms.
- Turn out dough onto an unfloured work surface and knead until smooth and elastic, 8 to 10 minutes.
- Transfer dough to an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 hour, or until doubled in bulk.
- Preheat oven to 350°F.
- Punch down dough and turn out onto unfloured work surface. Roll 2-teaspoon portions of dough into 10-inch-long sticks and arrange about 3/4inch apart on greased baking sheets.
- Brush sticks lightly with oil and sprinkle with kosher salt.
- Bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until sticks are crisp and ends are golden, 22 to 25 minutes total. Transfer to racks to cool.
CORNMEAL-CAYENNE GRISSINI
Grissini are breadsticks from the Turin area, traditionally made with wheat flour. This variation is from Gourmet magazine. Since it's an easy yeast bread to make and to transport, this is my standby for potlucks and picnics.
Provided by realbirdlady
Categories Yeast Breads
Time 2h10m
Yield 24 sticks, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, sprinkle yeast over warm water. Let stand until foamy (about five minutes).
- In a large bowl, mix together flour, cornmeal, table salt and cayenne.
- Stir in yeast mixture and oil, until a dough forms.
- Turn out dough onto an unfloured surface and knead until smooth and elastic (8-10 minutes). There will be some "grit" in the texture due to the cornmeal, but the dough itself should be smooth.
- Collect the dough in a ball and transfer to an oiled bowl, rolling to coat the entire surface. Cover the bowl and let rise until doubled in size (about an hour).
- Preheat oven to 350°F.
- Punch down dough and turn onto unfloured surface. Roll portions of dough into 10-inch long sticks, 1/4 to 1/2 inch in diameter. (Smaller sticks will be crunchy throughout, larger sticks will have a bit of a crust and a softer interior.).
- Arrange about an inch apart on greased cookie sheets. Brush with olive oil and sprinkle with kosher salt.
- Bake until golden (10-12 minutes).
Nutrition Facts : Calories 328.4, Fat 10.4, SaturatedFat 1.4, Sodium 2530.8, Carbohydrate 52, Fiber 3.4, Sugar 0.3, Protein 7
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