Crispy Breadsticks Food

GRISSINI BREADSTICKS- CRUNCHY ITALIAN BREADSTICKS

Steps:

• In a large bowl, sprinkle yeast over warm water whisking until dissolved. Let stand 5-10 minutes until foam appears in the center. Now stir in the olive oil -- it won't incorporate but that's okay. Add the honey.
• Whisk together the flours, salt ( instant yeast if you're using it instead of the active dry.)
• Add the dry ingredients to the wet. You can use the stand mixer with the dough hook or you can knead by hand. If kneading by hand you may need to use an additional 2 Tablespoons of flour.
• Continue kneading for 10 minutes - the dough should be smooth. Let the dough rest for 5 minutes.
• Shape and stretch the dough into a 14" x 4" rectangle by pressing dough down with one hand and pulling the end with the other hand. Press and stretch from the other end. Make sure the dough stays at a width of 4". Repeat the process until the dough is 14" in length.
• Brush the dough with olive oil and let it rest on your work surface. Cover the top and sides with plastic wrap. Let the dough proof for 1 hour at room temperature. The dough will be puffy and a finger will leave an imprint when you press into it.
• Preheat oven to 450 F.
• Remove plastic wrap from dough; brush with olive oil again.
• Cut dough into 4 equal parts. Work with one quarter dough at a time, covering remaining dough with plastic wrap.
• Sprinkle with topping of choice -- we chose Italian Seasoning. Make sure the topping covers completely to the edges. Lightly press the topping into the dough.
• Cut the quarter piece into 6 strips.
• Stretch and roll out the dough into 14-16" strips. The dough is very pliable and easy to work with.
• When you reach the proper length twist the strips. You twist the dough by simultaneously rolling one hand forward and one had back.
• Place the strips on a large baking sheet lined with parchment paper.
• Bake 10-12 minutes until light brown. For even browning turn the sticks at 6 minutes.
• Cut and roll the next quarter of dough while these bake.

CRUNCHY BREADSTICKS

Steps:

• In a food processor, combine the flour, baking powder, salt and shortening; cover and process until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Transfer to a floured surface. Roll dough into a 10x8-in. rectangle. Cut into sixteen 10x1/2-in. strips. Twist each strip 4 times and place on baking sheets. Brush with oil. Combine coarse salt and thyme; sprinkle over breadsticks. , Bake at 350° until golden brown and crisp, 18-20 minutes. Cool on a wire rack.

BREADSTICKS (GRISSINI) RECIPE

Steps:

• Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes. Cover bowl with plastic wrap and let sit for one hour at room temperature.
• Preheat oven to 375F/190C. Line two baking sheets with parchment paper.
• Divide dough into 24 pieces, each weighing about 25g. Roll each piece into a log that is roughly 25cm long (or 30cm if you like them extra thin) and ½-1 cm wide, depending on how thick you want them. Keep in mind that they will expand during baking. Place on prepared baking sheets, allowing sufficient space between each stick. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds.
• Bake for 20-25 minutes or until light golden and crisp. While the first batch is baking, cover the other baking sheet with plastic wrap until it's ready to go into the oven.
• Allow breadsticks to completely cool on a wire rack. They will keep in an airtight container for up to 5 days.

CRISPY BREADSTICKS

Steps:

• Mix 2 tablespoons olive oil, 1 teaspoon each fennel seeds, poppy seeds and sesame seeds, and 1/2 teaspoon each salt and pepper. Roll out an 11-ounce package refrigerated breadstick dough into a 16-by-8-inch rectangle. Cut into twelve 16-inch strips and twist into breadsticks. Brush with the oil mixture. Place on 2 parchment-lined baking sheets and bake in a 400 degrees F oven until golden, about 12 minutes.

CRISPY THIN BREADSTICKS

Steps:

• Cut loaf lengthwise into 8 pieces. Cut each piece in half making 16 breadsticks. (Can be cut into 32 pieces for very thin breadsticks.).
• Roll and stretch each piece of dough to 15 inches in length. Place large sprayed baking sheets.
• Brush breadsticks with butter. Sprinkle with Garlic Bread Sprinkle.
• Cover with plastic wrap. Let rise for 30 minutes.
• Remove wrap and bake at 375°F 12-15 minutes or until brown and crispy.

CRISP ROSEMARY BREADSTICKS

Steps:

• In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
• Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
• Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
• Mix in about 1 cup more flour, or enough to make a soft dough.
• To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
• To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
• Turn dough out onto a generously floured board.
• Pat into a 6-inch square.
• Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
• Grease 3 large baking sheets.
• Gently rub with 2 T flour.
• With a sharp knife, cut dough lengthwise into quarters.
• Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
• Stretch one piece to about 15 inches long; place on a baking sheet.
• Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
• Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
• Cool on rack.
• If you can't cook them all at once, dough can be refrigerated.