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!
7 comments:
Erin, I'm venturing into baking with 100% whole wheat pastry flour. This sounds like a candidate for one of my experiments.
I was going to comment along the same lines...I am wondering how this recipe would work with 100% whole wheat or buckwheat flour.
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?
yes, i think it does.
i wonder about subbing in some ground flaxseed too?
I just made them with oreganum and basil.
they are not very straight shaped but they taste good,specially with some spicy oil.
Thanks for this but... they really taste well ? because the appareance say no haha thanks
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.
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