Juniper Grissini Long Crispy Bread Sticks Recipes
JUNIPER GRISSINI (LONG CRISPY BREAD STICKS)
This recipe appeared in "Food & Wine" magazine and is by Mario Batali. He makes these with myrtle, but crushed juniper berries make a great substitute. They go especially well with soup.
Provided by threeovens
Categories Breads
Time 2h15m
Yield 3 1/2 dozen bread sticks
Number Of Ingredients 8
Steps:
- In a large bowl, stir together water, 1/2 cup flour, honey and yeast; let sit until foamy, about 10 minutes.
- Stir in remaining 1 1/2 cups flour, olive oil, juniper berries, and salt; knead on a floured surface for form a smooth dough.
- Place dough in a lightly oiled bowl and cover; let sit until doubled in size, about 1 hour.
- Preheat oven to 425 degrees F; line 3 large baking sheets with parchment paper.
- Punch down dough and divide into 4 equal pieces.
- Roll each piece into a 6x10 inch rectangle; cut lengthwise into 1/2 inch strips.
- Arrange strips on prepared baking sheet and dust with cayenne pepper; let stand until they puff up, about 15 minutes.
- Bake until golden brown, about 15 minutes.
- Let cool and crisp before serving.
GRISSINI
Make and share this Grissini recipe from Food.com.
Provided by fawn512
Categories Yeast Breads
Time 1h55m
Yield 30 6
Number Of Ingredients 9
Steps:
- Combine milk, water, yeast.
- Add salt, bread flour and remaining ingredients.
- Knead on low 5min, increase to medium and knead 8-10 minute.
- Place in grease bowl. Rest 30 minutes.
- Measure 35 g per dough, roll into 6" long. Rest 15 minutes.
- Roll 18" long and place on greased tray.
- Rest 15 minutes, brush with egg wash and sprinkle sesame seed. Rest 15 minutes more.
- Bake 200-210C (390-410F) 25-30 minutes.
Nutrition Facts : Calories 56.5, Fat 1.4, SaturatedFat 0.8, Cholesterol 3.5, Sodium 62.2, Carbohydrate 9.3, Fiber 0.4, Sugar 0.1, Protein 1.5
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- In a large bowl, stir the water with 1/2 cup of the flour, the honey and the yeast. Let stand until foamy, about 10 minutes. Stir in the remaining 1 1/2 cups of flour, the olive oil, juniper and salt and knead until a smooth dough forms. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
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