Grissini: Classic Italian Breadsticks
Blog post by Kayte.
The second recipe I made from the third section entitled Yeast-Risen Breads of The Modern Baker by Nick Malgieri, was the one for Grissini (long thin breadsticks), on page 112. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
The ingredient list is not long: all-purpose flour, yeast, salt, olive oil, and water. The recipe makes 24 thin bread sticks.
I made a half recipe as I have made Grissini before and I wasn’t sure this recipe could match that one. Oh, yes, it matches and surpasses in my opinion, I should have made a full two dozen.
The dough goes together nicely, rises for an hour, gets a rest in the refrigerator, to be brought out, formed, shaped into long thin breadsticks, and baked within a short amount of time, no further rise is needed.
I love this recipe, for ease and for taste. This is now my go-to Grissini recipe, definitely a repeat.
And, in case you are wondering about the lovely display mug for the Grissini and the Cream and Crimson theme today, oh, yes indeed, Matt has committed to IU for college swimming. You didn’t hear the shouts of joy and feel the jumping up and down? Oh, well, you must have been in a deep sleep…we are so very happy he’s going to be only 90 minutes away for college and that we can watch him swim. Go Hoosiers!
I need to hurry up and get this posted while Phyl is at the Notre Dame football game or he will beat me to it when he returns. Oh, yes, he will! Go, Irish!