GRISSINI BAKING
GRISSINI
MAKES 32 GRISSINI
- 2½ teaspoons (1 package) active dry yeast
- ½ teaspoon sugar
- 1½ cups (12 fl oz/375 ml) warm water (105°-115°FI 40°-46°C)
- 3 tablespoons olive oil, plus extra for greasing
- 1½ teaspoons salt
- 1½ teaspoons dried rosemary
- ½ cup (2½ ozl 75 g) semolina flour, plus extra for sprinkling
- 3-3½ cups (15-17½ ozl 470-545 g) unbleached all-purpose (plain) flour,
plus extra as needed
In a small bowl, sprinkle the yeast and sugar over ½ cup (4 fl oz/ 125 ml)
of the water and stir to dissolve. Let stand until foamy, about 10 minutes.In a heavy-duty mixer fitted with the paddle attachment, combine the
remaining water, the oil, salt, rosemary, semolina flour, and 1 cup (5
oz/155 g) of the all-purpose flour. Beat on medium speed until creamy, about
1 minute. Add the yeast mixture and 1 cup (5 oz/155 g) of the all-purpose
flour and beat for another minute. Beat in the remaining all-purpose flour,
½ cup (2½ oz/75 g) at a time, until the dough pulls away from the bowl
sides.Switch to the dough hook. Knead on low speed, adding all-purpose flour 1
tablespoon at a time if the dough sticks, until smooth and elastic, about 4
minutes.Sprinkle a board with semolina flour. Pat the dough into a 14-by-8-inch
(35-by-20-cm) rectangle. Brush the surface with oil. Cover loosely with
plastic wrap and let rise on the board at room temperature until doubled in
bulk, 1-1½ hours.Place a baking stone on the center oven rack and preheat to 375°P (190°C).
Line three 15-by-12-inch (38-by-30-cm) baking sheets with parchment (baking)
paper and brush the paper with oil.Rub the surface of the dough with a few tablespoons of semolina flour. With
a sharp knife, cut the dough crosswise into 4 equal portions. One at a time,
cut each portion lengthwise into 8 strips. Pick up the end of each strip and
stretch and roll to the width of a prepared sheet. Place the strips ½
inch (12 mm) apart on the sheets.One at a time, place the sheets on the stone and bake until the bread sticks
are lightly browned and crisp, 16-22 minutes. Transfer to racks to cool
completely.ABOUT GRISSINI
Grissini is the Italian word for "bread sticks,” long, thin dough strips
that are baked until crisp all the way through. They are shaped by hand,
either by rolling or by stretching out a thin piece of dough to a desired
length. Expect some irregularities: handmade grissini look very different
from their uniform machine-made counter-parts.
Store in an airtight container for up to 3 days.
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