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Grissini

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  2 Hours 20 Minutes
  2 dozen breadsticks
Long, crispy, thin breadsticks like these grissini are laid right on the tablecloth at many Piedmontese restaurants.

Make Ahead Tip: Tightly wrap cooled breadsticks in plastic wrap and keep for up to 5 days.
RECIPE INGREDIENTS
1 1/4 cups  lukewarm water
2 teaspoons  sugar
1 tablespoon  active dry yeast
1 3/4 cups  whole-wheat flour, preferably white-whole wheat (see Shopping Tip)
1 3/4-2 cups  all-purpose flour, plus more for dusting
4 tablespoons  extra-virgin olive oil, divided
1 1/2 teaspoons  coarse salt, divided
Grissini Recipe at Cooking.com
DIRECTIONS
Stir water and sugar in a large bowl until the sugar is dissolved. Add yeast and let stand for 10 minutes; it should bubble (if it doesn’t, throw it out and start over with fresh yeast).


Add whole-wheat flour, 1 3/4 cups all-purpose flour, 2 tablespoons oil and 1 teaspoon salt. Mix with a wooden spoon and, eventually, your hands until combined. Add up to 1/4 cup more all-purpose flour if the dough seems sticky.


Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, at least 5 minutes.


Lightly oil a clean large bowl. Gather the dough into a ball; place it in the bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.


Position racks in the upper and lower thirds of oven; preheat to 375°F. Coat 2 large baking sheets with cooking spray.


Cut the dough into 12 equal pieces. Stretch and roll each piece to about 24 inches long and approximately 3/8 inch thick. Cut each piece in half to make 2 dozen 12-inch-long breadsticks. Place about 1/2 inch apart on the prepared baking sheets. Brush both sides of the breadsticks with the remaining 2 tablespoons oil and sprinkle with the remaining 1/2 teaspoon salt.


Bake the breadsticks for 15 minutes. Gently turn each breadstick over. Continue baking until crisp and golden brown, 15 to 20 minutes more.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2009
Nutrition Facts per Serving
Yield:   2 dozen breadsticks
Calories: 87
Sodium: 121mg
Fiber: 1g
Carbohydrates, Total: 14g
Protein: 2g
% Cal. from Fat: 31%
Fat. Total: 3g
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