Bread Sticks


1/2 cup warm water
1 teaspoon sugar
2 tablespoons olive oil
1 teaspoon salt


In a large bowl, combine the water with the yeast, sugar and one-half cup of the all-purpose flour. Set aside for 10 minutes, until it bubbles.
Stir in the remaining all-purpose flour, wheat flour, olive oil and salt and knead until smooth and elastic, for about 5 minutes. Place in a bowl coated with a thin layer of olive oil. Cover with plastic wrap and allow to rise in a warm place for 1 hour.
Remove the dough from the bowl and divide into four pieces on a floured surface. Roll out each piece into a rectangle, 4 by 8 inches. Cut the dough lengthwise into one-third-inch-wide strips and stretch gently to 12 inches. Place the strips about one-half-inch apart on a greased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining dough. Allow the bread sticks to rise until puffed, about 30 minutes. Meanwhile, heat the oven to 400 degrees.
Bake the grissini, in batches, on the top shelf of the oven until lightly browned, about 10 minutes, rotating halfway through.
Cool on a rack and continue until all the sticks are baked. Cool and serve or store in a paper bag, being careful not to break them.




Originally created in Turin, Italy, bread sticks have become popular worldwide. They can be served fresh and a bit warm, or allowed to dry out and crisp up. They can also easily be flavored with herbs and spices. Try adding one teaspoon of the following to the dough when mixing:

chopped rosemary
Thyme leaves
Cracked black Pepper
garlic powder
curry powder

You can also try sprinkling the sticks with:

Poppy Seeds
Sesame Seeds
Sea Salt

Note: be sure to do this right after forming so they stick. If they don't try brushing with a bit of water.


4.0 servings


Monday, November 30, 2009 - 4:57pm



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