YUMMY BREAD STICKS
These bread sticks are so DELICIOUS! They are are moist and very easy to make. They go great with pastas, soups, or just about anything. The butter on the bottom of the pan makes a huge difference. Don't substitute it for spray!
Provided by allierowe29
Categories Yeast Breads
Time 30m
Yield 18 bread sticks
Number Of Ingredients 7
Steps:
- Soften yeast in 1/2 cup of the water.
- In a mixing bowl or bread mixer, add rest of water, salt, sugar, and flour.
- Mix to a workable state. Knead to a nice consistency.
- Melt butter and cover bottom of cookie sheet generously with butter (no substitutes). 5.Sprinkle with garlic powder.
- Roll out dough in baking sheet.
- Rub with butter and sprinkle parmesan cheese ( I like to add more garlic powder and Italian seasonings at this point).
- With a pizza cutter, cut into 1 inch strips longways, then cut them in half the opposite direction.
- Let rise for 20 minutes.
- Bake at 375 for 15-20 minutes.
- May be served warm or cold.
Nutrition Facts : Calories 178.2, Fat 1.8, SaturatedFat 0.9, Cholesterol 3.4, Sodium 14, Carbohydrate 35.1, Fiber 1.5, Sugar 2.9, Protein 4.9
GRISSINI
Make and share this Grissini recipe from Food.com.
Provided by Missy Wombat
Categories Yeast Breads
Time 13h30m
Yield 200 grissini
Number Of Ingredients 9
Steps:
- Day 1: In a small bowl, stir the yeast into 1/2 cup of warm water.
- Add sugar and stir.
- Leave 10 minutes to ferment.
- Stir together the flour, cheese, rosemary and pepper.
- Place in a mound on a large board or counter, and make a well in the center.
- Add the yeast mixture, the remaining water, and the oil into the well.
- Mix together until stiff, and knead by hand until smooth for about 10 minutes.
- Shape into a ball, place in a greased bowl, cover with clingwrap and refrigerate overnight.
- Day2: Preheat the oven to 350 degrees F.
- Grease 4 baking sheets.
- Take a handful of the dough, leaving the rest covered.
- Dust well with flour and press into a flat disk.
- Run the the first setting of the rollers in your pasta machine.
- Dust again with flour and roll through a second time.
- Again dust with flour and pass through the fettuccine cutter on the pasta machine.
- Carefully separate the grissini and place on the baking sheets so they do not touch.
- Brush with a little more oil and sprinkle with salt.
- Bake for about 30 minutes or until golden brown.
- Cool and store in an airtight container.
- Note: If the Grissini are well floured it makes separating them after they have been cut much easier!
Nutrition Facts : Calories 18.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.4, Sodium 8.6, Carbohydrate 2.9, Fiber 0.1, Protein 0.6
JUNIPER GRISSINI (LONG CRISPY BREAD STICKS)
This recipe appeared in "Food & Wine" magazine and is by Mario Batali. He makes these with myrtle, but crushed juniper berries make a great substitute. They go especially well with soup.
Provided by threeovens
Categories Breads
Time 2h15m
Yield 3 1/2 dozen bread sticks
Number Of Ingredients 8
Steps:
- In a large bowl, stir together water, 1/2 cup flour, honey and yeast; let sit until foamy, about 10 minutes.
- Stir in remaining 1 1/2 cups flour, olive oil, juniper berries, and salt; knead on a floured surface for form a smooth dough.
- Place dough in a lightly oiled bowl and cover; let sit until doubled in size, about 1 hour.
- Preheat oven to 425 degrees F; line 3 large baking sheets with parchment paper.
- Punch down dough and divide into 4 equal pieces.
- Roll each piece into a 6x10 inch rectangle; cut lengthwise into 1/2 inch strips.
- Arrange strips on prepared baking sheet and dust with cayenne pepper; let stand until they puff up, about 15 minutes.
- Bake until golden brown, about 15 minutes.
- Let cool and crisp before serving.
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