Grissini

Grissini

1 Review
From: EatingWell Magazine, September/October 2008

Long, crispy, thin breadsticks like these grissini are laid right on the tablecloth at many Piedmontese restaurants.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 1 1/4 cups lukewarm water
  • 2 teaspoons sugar
  • 1 tablespoon active dry yeast
  • 1 3/4 cups whole-wheat flour, preferably white-whole wheat (see Shopping Tip)
  • 1 3/4-2 cups all-purpose flour, plus more for dusting
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons coarse salt, divided

Preparation

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  1. Stir water and sugar in a large bowl until the sugar is dissolved. Add yeast and let stand for 10 minutes; it should bubble (if it doesn't, throw it out and start over with fresh yeast).
  2. Add whole-wheat flour, 1 3/4 cups all-purpose flour, 2 tablespoons oil and 1 teaspoon salt. Mix with a wooden spoon and, eventually, your hands until combined. Add up to 1/4 cup more all-purpose flour if the dough seems sticky.
  3. Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, at least 5 minutes.
  4. Lightly oil a clean large bowl. Gather the dough into a ball; place it in the bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
  5. Position racks in the upper and lower thirds of oven; preheat to 375°F. Coat 2 large baking sheets with cooking spray.
  6. Cut the dough into 12 equal pieces. Stretch and roll each piece to about 24 inches long and approximately 3/8 inch thick. Cut each piece in half to make 2 dozen 12-inch-long breadsticks. Place about 1/2 inch apart on the prepared baking sheets. Brush both sides of the breadsticks with the remaining 2 tablespoons oil and sprinkle with the remaining 1/2 teaspoon salt.
  7. Bake the breadsticks for 15 minutes. Gently turn each breadstick over. Continue baking until crisp and golden brown, 15 to 20 minutes more.
  • Make Ahead Tip: Tightly wrap cooled breadsticks in plastic wrap and keep for up to 5 days.
  • Shopping tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Find it in large supermarkets or online from kingarthurflour.com.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 1 breadstick
  • Per serving: 87 calories; 3 g fat(0 g sat); 1 g fiber; 14 g carbohydrates; 2 g protein; 42 mcg folate; 0 mg cholesterol; 0 g sugars; 1 IU vitamin A; 0 mg vitamin C; 5 mg calcium; 1 mg iron; 71 mg sodium; 46 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1/2 fat

Reviews 1

October 15, 2010
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By: EatingWell User
My daughter and I had fun making these, and they were promptly devoured by the whole family. Really delicious! Melanie