Tuesday, October 24, 2006

Herbed Grissini

Really, these are just crunchy, thin breadsticks, but using the Italian name sounds much more impressive, no? These easy, no yeast carbtastic treats add a comforting touch to dinner; I've eaten mine with minestrone and other soups this fall. Feel free to adapt the flavors--I plan to add cheese to my next batch, maybe some chopped black olives too.

Herbed Grissini
adapted from Gourmet, 2002

1/2 cup plus 1 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp sugar
1/4 tsp. kosher salt
1-2 tbsp. finely chopped fresh herbs (I used sage, thyme and marjoram)
1/4 cup milk
2 tsp. unsalted butter, extremely softened

kosher salt and coarsely ground black pepper for sprinkling

Preheat oven to 350.

Whisk the first 5 ingredients together in a medium bowl until well mixed. Gently stir in the fresh herbs. Mix in the milk and the butter, stirring until it all comes together.

Remove dough to a lightly floured work surface and knead until smooth and elastic, about 3 minutes. Roll dough into a log and cut into 8-10 pieces. Roll each individual piece into a long, thin stick, about 8-10 inches long. They may break as you roll, and that's fine. You can either smoosh them back together, or just bake shorter sticks.

Place all of your grissini on a parchment lined baking sheet, sprinkle with salt and pepper, and bake for approximately 20-22 minutes. I would check them at 20 minutes and see how they look--how long you cook them depends on how crispy you like them!


Kalyn said...

Erin, I'm venturing into baking with 100% whole wheat pastry flour. This sounds like a candidate for one of my experiments.

Foodie Universe said...

I was going to comment along the same lines...I am wondering how this recipe would work with 100% whole wheat or buckwheat flour.

Erin S. said...

I bet it would be just fine. The original recipe actually calls for 1/2 white flour, 1/2 rye. I skipped it only b/c I didn't have any on hand. I don't know my whole grains well--does rye count as whole grain?

Kate said...

yes, i think it does.

i wonder about subbing in some ground flaxseed too?

christine said...

I just made them with oreganum and basil.
they are not very straight shaped but they taste good,specially with some spicy oil.

buy generic viagra said...

Thanks for this but... they really taste well ? because the appareance say no haha thanks

AutumnAbroad said...

Just made these for my family. Served with spaghetti carbonara. Herbs added were marjoram, garlic, & basil. We all loved them; doubled the recipe. Thank you so much. I can't get yeast easily where I live, so these were just the thing. I'll make them again man times.