Italian breadsticks grissini

Name: Italian breadsticks grissini
Total time: 2 h
Yield: 12
Ingredients: 12.5 g Fresh yeast; 260 ml Water; 10 g Salt; 60 g Olive oil; 500 g Wheat flour; 50 g Butter

Make crispy, flavorful Italian grissini at home! What do you eat these breadsticks with? They will perfectly complement a romantic table with different types of Italian cheeses and a bottle of good wine. This appetizer is also often served with prosciutto. Although the birthplace of grissini is Italy, such sticks have taken root very well in America.

157

14552

Faith Williams

Recipe author

Calories

228kcal

Protein

5g

Fat

9g

Carbs

28g

*Nutrition per serving

Ingredients

Servings: 12

12.5g

260ml

10g

60g

500g

50g

Step-by-step preparation

Cooking time: 2 hr

STEP 1
how to make grissini? Prepare all ingredients. Use premium wheat flour, remove the butter from the refrigerator in advance, it should be soft, you can replace pressed yeast with dry yeast, then you will only need 4 grams, you can replace olive oil with vegetable oil. In addition to salt, you can use your favorite seasonings as spices, such as oregano, Italian herbs, basil, sesame, etc.
STEP 2
Dissolve the pressed yeast in lukewarm water, do not scald it with hot water, otherwise it will die, then pour the dissolved yeast into the container in which you will knead the dough.
STEP 3
Add salt, pour in olive oil and sift in the wheat flour. Knead the dough until the gluten develops moderately, that is, until the dough becomes more homogeneous and non-sticky during the kneading process. The surface of the dough should become smoother.
STEP 4
Add the marked butter into the dough and now knead the dough until completely smooth, sprinkling a little flour on the work surface.
STEP 5
Place the kneaded dough in a bowl and cover with a towel. Leave the dough in the fermentation bowl for 1 hour.
STEP 6
During this process, knead the dough once to redistribute the yeast throughout the dough, equalize the temperature in different parts of the dough and remove excess carbon dioxide, which inhibits the activity of yeast, slows down the fermentation process itself and destroys gluten.
STEP 7
Turn on the oven to preheat at 190°C, setting the convection mode to top-bottom. At this time, knead the finished dough again and roll it into a layer. Cut the rolled out dough into strips 2 cm wide. It is very convenient to use a pizza cutter for this. Roll out the resulting strips to 30 cm, then twist into spirals. At this point, you can sprinkle the grissini with your favorite spices.
STEP 8
Place the preparations on a baking sheet lined with parchment and, without additional proofing, immediately send the grissini to bake in the oven for 20 minutes. A golden crust should form. Be careful not to dry out the sticks. Adjust the duration and temperature of cooking grissini based on the temperature and design of your oven.