From EatingWell: September/October 2008
Long, crispy, thin breadsticks like these grissini are laid right on the tablecloth at many Piedmontese restaurants.
- 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
- 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).
- 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.
- Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, at least 5 minutes.
- 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.
- Position racks in the upper and lower thirds of oven; preheat to 375°F. Coat 2 large baking sheets with cooking spray.
- 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.
- Bake the breadsticks for 15 minutes. Gently turn each breadstick over. Continue baking until crisp and golden brown, 15 to 20 minutes more.
Tips & Notes
- 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.
Per breadstick: 87 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 14 g carbohydrates; 2 g protein; 1 g fiber; 121 mg sodium; 55 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 starch, 1/2 fat
More From EatingWell
Ready in 30 minutes or less, these healthy spring recipes are...
Whether you’re making soup for an appetizer or a main-course...
Few things are more satisfying on a chilly night than a...
Asparagus is high in folic acid and is a good source of...
Comfort foods are notoriously high in calories and saturated...
Entertaining is made easy with these delicious brunch recipes...
Spend less time in the kitchen; plug in your crock pot! Slow...
Healthy dinners that fit in one bowl are quick and convenient...
There's nothing better than a quick, easy and affordable...
Our low-calorie comfort food recipes are soothing, comforting...
Your slow cooker is the perfect tool to prepare an easy meal...
If you’re hoping to get a better night’s sleep, try adding...
Everyone is Irish on St. Patrick’s Day! Celebrate this year...
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
- Type of Dish
- Baked Goods, yeast breads
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- September/October 2008