HOW TO MAKE EASY SEMOLINA BREADSTICKS
Super easy breadsticks that even the novice baker can make at home without a problem.
Provided by Marilena Leavitt
Categories Bread
Time 40m
Yield 30-36 breadsticks
Number Of Ingredients 10
Steps:
- Lightly grease a metal 18" x 13" pan with two tablespoons of olive oil and set aside.
- In the bowl of a stand mixer equipped with a bread hook, combine the two flours, yeast, salt, lukewarm water and two remaining tablespoons of olive oil. Process until the dough becomes smooth and elastic. The dough will be slightly sticky. Cover and let it rest for one hour.
- Scoop the batter into the greased pan and spread it nearly to the edges. If the dough is too sticky, oil your fingers - that will help. If the dough doesn't stretch easily, let it relax for a while before you try again.
- Using a pizza wheel, or a sharp knife, score the dough crosswise and lengthwise into strips, so as to make about 30 breadsticks (see photo below). These are rather big breadsticks; you can make them smaller, if you prefer. Once you are done with scoring, cover the pan and let the dough rise at room temperature for 45 minutes. The dough will become puffy.
- While the dough is rising, preheat the oven to 375°F. Mince the fresh herbs finely and set them aside.
- Drizzle the dough lightly with extra virgin olive oil, sprinkle with the fresh herbs and the seasoning and place in the middle rack of the oven. Bake until the breadsticks are lightly golden brown, about 25 minutes.
- Remove the pan from the oven. Let it cool slightly and then cut the dough along the score lines. Place the bread sticks back in the baking pan, this time turn them on their sides (see photo). Return the pan to the oven, and bake for 5-6 minutes for soft bread sticks, or 10 minutes (for crispier bread sticks). Serve warm, or at room temperature with your favorite dip.
HAND-PULLED BREADSTICKS ('GRISSINI STIRATI')
Bake some crunchy, sesame, long breadsticks for your next party and serve them with slices of Parma ham or other salumi, cheese, olives, and nibbles.
Provided by theItalianbkr
Time 1h15m
Yield Makes approx 24 x 35cm breadsticks
Number Of Ingredients 10
Steps:
- Sift the flour and place it in a bowl with the salt and malt syrup (if using). In another bowl, mix the yeast, water, and sugar, and leave to activate, covered, for 10 minutes or until frothy. Add it to the flour mixture (if using dry instant yeast, just mix all the ingredients together).
- If kneading by hand, slowly start kneading the mix until you bring all the ingredients together. When no more dry bits are visible, turn it out on a worktop and continue kneading for about 10 minutes, or until smooth. If using a stand mixer, knead for 5 minutes on low, then for another 5 minutes on medium. The dough should be soft and smooth. Give the dough a rectangular shape. Lightly flour a baking tray and put the dough on it. Cover with cling film and a tea towel, and let proof in a warm place (25 to 28°C) for about 30 minutes.
- After 30 minutes, transfer the dough to a worktop. Flatten the dough on the counter and form a long roll of about 6 to 7cm diameter. Take a long strip of cling film (twice as long as the roll) and brush half of it with olive oil. Place the roll of dough on the oiled film and brush the top and sides with oil too. Fold the rest of the cling film over the dough, and loosely make it adhere to the top and sides (the oil will make the film stick). This prevents skin from forming during the final proof. Cover with a tea towel and let it proof again in a warm place for 60 minutes.
- While the dough is proofing, heat the oven to 230°C. Prepare a plate or tray with a mixture of semolina flour and sesame seeds, and line a large oven tray with baking parchment. When the dough has risen, return it to the worktop and unwrap the cling film. Take a dough cutter or a knife and cut a few 2cm thick strips of dough from the short side of the roll, then place each of them in the semolina and sesame mixture and coat evenly. You must try to cut each strip with one single cut (this is very important for the stretching of the grissini).
- Once you've cut and coated all the strips, lift each one of them by holding the ends with your thumb, index and middle fingers. Now, let's have some fun. Pull outwards to elongate each strip, whilst moving your fingers towards the ends of the strip at the same time. The dough should stretch very easily up to a point and then will make some resistance. Don't worry, that is absolutely fine. Stop stretching at the desired length to fit your baking tray. Lay every strip on the tray that you had previously lined with backing parchment, at about 2cm apart from each other.
- When you have no more space, bake for 12 to 15 minutes or until golden, making sure you keep the oven door ajar to let any steam out (use a wooden spoon or a small ball of foil to keep it slightly open). Once the breadsticks have turned golden, flip them over and bake for a further 3 to 5 minutes to colour and crisp up even more. Let them cool on a wire rack and enjoy with Parma ham, mortadella or other salumi, cheese, olives, and nibbles.
GRISSINI
Provided by Holly Smith
Categories Bread Mixer Appetizer Bake Cocktail Party Vegetarian Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 32 long thin breadsticks
Number Of Ingredients 8
Steps:
- Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
- Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms. If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl. Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft). Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.
- Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
- Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half. Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky. Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet.
- Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total. Transfer to racks to cool.
GRISSINI TORINESI (ITALIAN BREADSTICKS)
From the city of Turin, these crispy breadsticks can be made as thin as a pencil or as fat as a cigar. These famous Italian breadsticks are served with an antipasto or an appetizer.
Provided by Poppy
Categories Healthy
Time 30m
Yield 40 sticks
Number Of Ingredients 11
Steps:
- Sprinkle the yeast into 1/2 cup (125ml) of the water in a bowl.
- Leave for 5 minutes, then add the malt extract; stir to dissolve.
- Mix the flour and the salt in a large bowl,.
- Make a well in the center and pour in the dissolved yeast and the olive oil.
- Use a wooden spoon to draw in the flour from the sides.
- Stir in the remaining water, as needed, to form a firm, sticky dough.
- Turn the dough out onto a well-floured work surface.
- Knead the dough until smooth and elastic, about 10 minutes.
- Cover with a dish towel and let rest for 10 minutes.
- Knead the dough for 10 minutes more.
- Shape the dough into a rectangle, 12in x 8in (30cm x 20cm) and 3/4in (1. 5cm) thick.
- Cover with a dish towel; let rest for 10 minutes.
- Lightly oil two baking sheets and sprinkle them with semolina.
- Cut the dough lengthwise into four equal pieces, then cut each piece lenghwise into ten strips.
- Stretch each strip until it is 10in (25cm) long.
- Place the strips, about 1/2in (1cm) apart, on the baking sheets.
- Brush the strips with the egg glaze and sprinkle with sesame seeds.
- Bake in the preheated oven for 15-20 minutes.
- Transfer the sticks onto a wire rack, then let cool.
Nutrition Facts : Calories 53.1, Fat 1.2, SaturatedFat 0.2, Cholesterol 4.7, Sodium 117, Carbohydrate 9, Fiber 0.4, Sugar 0.2, Protein 1.4
More about "semolina and sesame grissini breadsticks recipes"
SESAME GRISSINI BREADSTICKS (CRISPY GLUTEN FREE SNACK)
From paleogrubs.com
Estimated Reading Time 3 mins
HOW TO MAKE ITALIAN GRISSINI BREADSTICKS - KITCHN
From thekitchn.com
SESAME STUDDED GRISSINI (BREADSTICKS) - RUCHIK RANDHAP
From ruchikrandhap.com
GRISSINI - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE | 196 …
From 196flavors.com
GRISSINI BREADSTICKS RECIPE | EAT SMARTER USA
From eatsmarter.com
GRISSINI BREADSTICKS: CRUNCHY ITALIAN BREADSTICKS RECIPE
From allourway.com
SEMOLINA AND SESAME GRISSINI RECIPE | SERIOUSLY ITALIAN
From seriouseats.com
Cuisine ItalianTotal Time 1 hr 35 minsCategory BreadPublished 2009-05-14
- Place 1/4 cup of the warm water in a small bowl and sprinkle over the yeast. Add a pinch of sugar and stir the yeast to dissolve it. Set the bowl aside to proof for 5 to 7 minutes.
- Place the semolina and all-purpose flour in the bowl of an electric mixer along with the salt and 2 tablespoons of the sesame seeds, and stir to combine them.
- Make a well in the center of the dry ingredients and pour in the yeast mixture, the remaining water, and the olive oil. Attach the dough hook and knead the ingredients together on medium speed for 2 minutes; the dough will start out rough and gradually become smooth.
- Remove the dough from the bowl, and on a lightly floured board, knead the dough by hand until it is velvety smooth and elastic, about one minute or 30 strokes.
- Cover the bowl with plastic wrap and set it in a warm, draft-free area to rise until tripled in bulk, about 2 1/2 hours. (If you want the dough to rise overnight in the refrigerator, place it in an airtight plastic container, also greased with olive oil, that will be large enough to accommodate the dough when it has doubled in volume.
- Preheat the oven to 400°F. Prepare two baking sheets by adding about 1 1/2 or 2 tablespoons of additional olive oil; spread the oil out evenly on the sheets to coat.
- Turn out the dough onto a lightly floured board and divide it into 6 even-sized pieces. Work with one piece of dough at a time, and cover the other pieces with a damp towel or plastic wrap to prevent them from drying out.
- Cut each piece of dough into 4 or 5 portions, about the size of a walnut in its shell. If you have a scale, they should weigh 3/4 to 1 ounce. Form the breadsticks by rolling the pieces into a long strand with both hands, about 12 to 14 inches in length.
- Place the breadstick on the oiled baking sheet and turn it, holding the ends, completely coating it with the oil. You should be able to fit 10 or 12 breadsticks on each tray; space them evenly apart by 1/2 an inch.
- After forming all of the breadsticks, coat them with the sesame seeds, beginning with the first one you formed as it is the most relaxed and easy to work with.
SEMOLINA GRISSINI – ITALIAN STYLE CRUNCHY BREADSTICKS | CUTTERLIGHT
From cutterlight.com
Estimated Reading Time 4 mins
GRANFORNO GRISSINI BREADSTICKS, SESAME, 4.4-OUNCE BOXES (PACK OF 12)
From amazon.com
Reviews 162
GRISSINI - HOW TO MAKE ITALIAN BREADSTICKS | BAKING FOR HAPPINESS
From baking4happiness.com
GRISSINI STIRATI (HAND-PULLED BREADSTICKS) | ITALY MAGAZINE
From italymagazine.com
SESAME BREADSTICKS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOURDOUGH GRISSINI (BREAD STICKS) – WILD YEAST
From wildyeastblog.com
GRISSINI (ITALIAN BREADSTICKS) - AS EASY AS APPLE PIE
From aseasyasapplepie.com
GRISSINI BREADSTICKS: CRUNCHY ITALIAN BREADSTICKS RECIPE
From pinterest.com
TIME FOR APéRO— GRESSINS, GRISSINI, BREADSTICKS - FOTO FEED ME
From fotofeedme.com
GRISSINI ~ ITALIAN BREADSTICKS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
GRISSINI - HARD ITALIAN BREADSTICKS - TOASTED SESAME RECIPE
From recipes.sparkpeople.com
FORNO GRISSINI SEMOLINA BREADSTICKS | BKLYN LARDER
From bklynlarder.com
GRISSINI OR BREADSTICKS - THE ARTISAN
From theartisan.net
"GRISSINI" ITALIAN CRUNCHY BREADSTICKS - COOKING MY DREAMS
From cookingmydreams.com
GLUTEN-FREE ITALIAN BREADSTICKS (GRISSINI) WITH SLOW ROASTED TOMATO ...
From gourmandeinthekitchen.com
HOMEMADE GRISSINI BREADSTICKS – HONESTLYYUM
From honestlyyum.com
SEMOLINA GRISSINI IN RED BOWL N | CRUNCHY BREADSTICKS RECIPE, …
From pinterest.ca
AUTHENTIC ITALIAN SNACKS: GRISSINI BREADSTICKS - ITALIAN FOOD ONLINE …
From italianfoodonlinestore.com
SERIOUSLY ITALIAN: SEMOLINA AND SESAME GRISSINI RECIPE
From plain.recipes
SEMOLINA BREAD STICKS | CUTTERLIGHT
From cutterlight.com
GRISSINI (BREADSTICKS) - FOOD STORIES TRAVEL
From foodstoriestravel.com
SESAME SEED GRISSINI BREADSTICKS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
GRISSINI: ITALIAN BREADSTICKS RECIPE - FOOD NEWS
From foodnewsnews.com
GRISSINI - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
CRISPY GRISSINI WITH SESAME | RECIPE | KITCHEN STORIES
From kitchenstories.com
GRISSINI RECIPE – HOW TO MAKE CRISPY ITALIAN BREADSTICKS AT HOME
From deavita.net
GRISSINI - ITALIAN BREADSTICKS - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
GRISSINI BREADSTICKS – THE WAY TO HIS HEART
From thewaytohisheartblog.com
GRISSINI MORBIDI – GRISSINI – SOFT ITALIAN BREAD STICKS
From pane-bistecca.com
GRISSINI TORINESI - ITALIAN BREAD STICKS | ITALIAN FOOD, WINE, AND TRAVEL
From chefbikeski.com
HAND-PULLED BREADSTICKS ('GRISSINI STIRATI') - THE ITALIAN BAKER
From theitalianbkr.com
BREAD STICKS (GRISSINI) - JO COOKS
From jocooks.com
CRISPY BREADSTICKS (GRISSINI) - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
TIPS ON HOW TO MAKE GRISSINI | ITALIAN BREADSTICK RECIPE
From sweetnessandsour.com
You'll also love