Thursday, February 5, 2015

Grissini ( Italian Breadsticks )




Grissini, also known as Italian breadsticks is our present bake along theme. I have tried grissini once at a buffet breakfast and they were crunchy type, just like crackers. I am not exactly sure if there are also the soft types of grissini because i do see some soft grissini recipes out there. The ones that i made here are the crunchy ones. Before i had my first grissini, apart from its unusual cute long sticks, i had the impression that they might be a little bland to eat, they were just plain looking sticks to me, ..i mean the ones that i had at the buffet. But it wasnt, somehow they had the kind of fragrant aroma of some herbs and also accompanied with some soft cheese which were nice to eat!


Here in this recipe, i have incorporated some italian herbs into the dough, if you want a stronger taste, you can add another half tablespoon more. No cheese but i have made a dip to go with these breadsticks, almost similar dip that i have made last time , Smoked Salmon Avocado Spread  but without the smoked salmon! Just as good!!


On the other hand, even wihout any dips or spread, i do think that these breadsticks are still much enjoyable to eat. Apart from the light flavour of the italian herbs which we get to taste in the sticks, there is also a good aroma of sesame seeds, i would think this is something fun to snack too!

Recipe ( from kingarthurflour.com )
makes around 20 sticks
Ingredients
1 tsp instant yeast
1tsp sugar
1/2 tsp salt
1/2 tbsp milk powder
1/2 tbsp pizza dough flavour ( i used italian herbs )
95g bread flour
95gm OO flour*
95ml lukewarmwater ( i needed about 130ml water )
1tbsp olive oil

egg whites ( just little, less than 1 )
black and white sesame seeds

* can use all bread flour


Directions
In the bowl of an electric mixer, put in all flour, sugar, salt, milk powder, italian herbs, instant yeast and mix them using a fork or dough hook. On low speed, pour in half the water, then the olive oil and slowly add in the rest of the water till a dough is formed. Run the machine to knead the dough into a soft dough, approx 5-6 mins. Remove the dough onto a lightly oiled bowl, cover with kitchen towel and let it proof for an hour.

Lightly knead the dough and shape into a rectangle about 9in x 13 in. If you find it difficult to roll, you may rest the dough for a few minutes before proceeding. After shaping into rectangle, brush the surface with some egg whites and sprinkle the sesame seeds all over. Using a pizza roller, cut into about 1cm ( or thinner ) width strips. Twist the strip or roll ( both ends in opposite direction) and lay them on the prepared baking tray, do the same for all strips  and let it proof for about 40 mins. Bake them in a preheated oven at  215C for about 12-14 mins till they are brown ( i used 2 trays, upper and lower rack, rotate the trays half way between the baking time and i hv baked them on 190C fan forced )






Cream Cheese Avocado Spread
1/2 piece of small ripe avocado
110g cream cheese, at room temperature
1 small onion, chopped
juice from 1/2 lemon
some chopped parsley or spring onions
some salt to taste

Blend them all together using a food processor.




Feel free to join me, Joyce and Zoe making these Italian Breadsticks from today up till Feb14, 2015. Happy Baking!





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