Grissini Breadsticks Crunchy Italian 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.

GRISSINI TORINESI (ITALIAN BREADSTICKS)

Steps:

• Sprinkle the yeast into 1/2 cup (125ml) of the water in a bowl.
• Leave for 5 minutes, then add the malt extract; stir to dissolve.
• Mix the flour and the salt in a large bowl,.
• Make a well in the center and pour in the dissolved yeast and the olive oil.
• Use a wooden spoon to draw in the flour from the sides.
• Stir in the remaining water, as needed, to form a firm, sticky dough.
• Turn the dough out onto a well-floured work surface.
• Knead the dough until smooth and elastic, about 10 minutes.
• Cover with a dish towel and let rest for 10 minutes.
• Knead the dough for 10 minutes more.
• Shape the dough into a rectangle, 12in x 8in (30cm x 20cm) and 3/4in (1. 5cm) thick.
• Cover with a dish towel; let rest for 10 minutes.
• Lightly oil two baking sheets and sprinkle them with semolina.
• Cut the dough lengthwise into four equal pieces, then cut each piece lenghwise into ten strips.
• Stretch each strip until it is 10in (25cm) long.
• Place the strips, about 1/2in (1cm) apart, on the baking sheets.
• Brush the strips with the egg glaze and sprinkle with sesame seeds.
• Bake in the preheated oven for 15-20 minutes.
• Transfer the sticks onto a wire rack, then let cool.