Grissini or Breadsticks are addictive just on their own or by any dips or soups. So make sure you make enough for yourself. The train journeys remind me of these breadsticks with butter and tomato soup. I've learned, this is the proper way to have one: You first scoop the butter with the breadstick and bite into it, and next sip the hot tomato soup. I wonder why, this way? But it's okay, you can have it the way you want it. I eat my sticks with butter and tomato sauce. One could also dip into cream cheese, guacamole, chocolate fondue, cheese fondue, or marinara sauce. You could also add herbs, carom seeds, cumin to your sticks dough but I like them plain. You could also sprinkle poppy seeds or sesame seeds before baking. Brush some water and sprinkle them. You'll have your own sesame or poppy seed sticks.
To make this recipe, you'll need the following ingredients :
All-purpose flour
|
225 grams
|
Instant yeast
|
1 heaped teaspoon
|
Sugar
|
1 teaspoon
|
Salt
|
1 teaspoon
|
Lukewarm water
|
150 ML
|
Olive oil or butter
|
1 teaspoon
|
Method :
1. Firstly, add lukewarm water to a mug or a small bowl, followed by sugar and yeast. Mix well and set it aside for the yeast to froth up.
2. Now to the flour, add the salt and the oil, and rub the oil into the flour with your fingers until the mixture appears crumbly. (Just like we do it for any shortcrust pastry)
3. Once the yeast mixture is ready, add it to the flour and knead the dough for 5 minutes.
4. Rest the dough until it gets doubled in its size. (cover and place it in a warm place. In my case, it's my oven)
5. Knock back the dough to degas and knead briefly.
6. Shape the breadsticks. (Make small dough balls and roll the balls into sticks). But do remember that they will rise as they bake. So, roll them thinner than you actually want them. The thickness of your little finger always works.
7. Bake them in a preheated oven at 200 degrees C for 10 minutes. Each oven works differently, so keep an eye on your sticks. This will give crusty tops and soft centers. If you want hard centers, then turn down your oven to the lowest temperature and bake for further 5 minutes, just make sure you don't burn them or over brown them. This way, they don't go stale and can be kept for few days in an air-tight container.
Pictorial :
Add sugar to the lukewarm water
and yeast. Mix well and set it aside for the yeast to froth up.
Now to the flour, add the salt
and the oil and rub the oil into the flour with your fingers until the mixture appears crumbly. (Just like we do it for shortcrust pastry)
Once the yeast mixture is ready, add it to the flour and knead the dough for 5 minutes.
Rest the dough until it gets doubled in its size.
Knockback the dough to degas and knead briefly.
Shape the breadsticks.
Make small dough balls and roll the balls into sticks. But do remember that they will rise as they bake. So, roll them thinner than you actually want them. The thickness of your little finger always works.
Bake them in a preheated oven at 200 degrees C for 10 minutes. Each oven works differently, so keep an eye on your sticks. This will give crusty tops and soft centers. If you want hard centers, then turn down your oven to the lowest temperature and bake for further 5 minutes, just make sure you don't burn them or over brown them. This way, they don't go stale and can be kept for few days.
Enjoy!
Notes :
1. If you roll out thick sticks, you'll get soft breadsticks.
2. You could add few more teaspoons of oil during kneading the dough.
3. Water can also be adjusted accordingly.
4. You could use an herb or garlic-infused oil in the preparation of breadsticks dough.
Thank you for visiting Blessy's Kitchen :)
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