Grissini
Grissini are slender, crispy breadsticks originating from Italy. They are typically made from a simple dough consisting of flour, water, yeast, olive oil, and salt. Grissini have a distinct elongated shape and are often enjoyed as a flavorful appetizer, snack, or accompaniment to various Italian dishes.
Origin
Grissini originated in the Piedmont region of Italy in the 17th century. They were initially created as a dietary alternative to the softer, leavened breads of the time. The breadsticks gained popularity due to their long shelf life and versatility, becoming a beloved Italian culinary staple.
Variations of Grissini
Grissini come in various variations, allowing for creativity and customization in both flavor and appearance. Some common variations include:
- Traditional: Classic grissini are made with a simple dough and baked until golden and crisp.
- Whole Wheat: Adding whole wheat flour to the dough creates a nuttier and slightly denser version of grissini.
- Herbed: Infusing the dough with herbs like rosemary, thyme, or oregano imparts aromatic flavors to the breadsticks.
- Cheese: Adding grated Parmesan, Pecorino, or other hard cheeses to the dough yields a savory and cheesy variation.
- Seeded: Coating the dough with sesame seeds, poppy seeds, or other seeds adds texture and enhances the flavor profile.
Tips and Tricks for Making Grissini:
Dough Consistency: Achieve the desired consistency by adding water gradually, as different flours may absorb liquids differently.
Resting Time: Allow the dough to rest and rise adequately to develop flavor and create a lighter texture.
Shaping: Roll out the dough thinly and cut into long, thin strips, shaping them into the characteristic grissini shape.
Baking Temperature: Bake grissini at a moderate temperature to ensure even cooking and a golden, crisp exterior.
Storage: Store cooled grissini in an airtight container to maintain their crispness. If they lose their crunchiness, you can briefly reheat them in the oven to revive their texture.
Other Bread Recipes
Grissini – An Italian Breadstick Delicacy
Ingredients
Instructions
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Pre preparation
Grease a baking tray using oil or butter and keep aside.
Preheat the oven to 200 degrees celsius top and 190 degrees celsius bottom.
In a small bowl add yeast, 1g sugar and add warm water and keep for fermentation.
In another bowl or in table, sieve the flour, bread improver, gluten, salt and keep aside.
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Bread improver and gluten is only when the flour is said as weak or neutral. If using Bread flour this can be avoided. -
Kneading of dough
Add the sugar in the sieved flour, and add the fermented yeast and start combining the dough.
Add water gradually and combine all the flour and when the dough is combined add the olive oil and start kneading.
Knead for 10 minutes until the dough is elastic and more flexibility.
Rest the dough for 5 minutes.
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Shaping and baking
First Technique:
Divide the dough into 20 grams balls and let it rest for 2 minutes.
start stretching the dough into long sticks like in photo.
Second technique:
If you can't get proper even stick, sheet the dough completely to thin sheet and using pizza cutter or knife cut the sheet into long strips and lightly roll it.
Once shaped arrange in tray and bake at 200 degree celsius top and 190 degree celsius bottom for 12- 15 minutes.
Cool it and enjoy the breadsticks.
Make sure the rolling is even so the breadstick cooks evenly.
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 2.9g5%
- Saturated Fat 0.4g2%
- Sodium 390mg17%
- Potassium 69mg2%
- Total Carbohydrate 41.5g14%
- Dietary Fiber 1.6g7%
- Sugars 2.8g
- Protein 6.3g13%
- Calcium 88 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.