This is just a quickie. Yesterday was World Bread Day so I baked bread. It was also the HBin5 groups 21st Bread Braid post.
I don't really have a recipe to share here. I used the basic while wheat bread recipe from Healthy Bread in Five Minutes a Day, with a few adjustments. I halved the whole wheat flour and replaced it with unbleached all purpose flour (the bleached kind hinders the rise). The reason I do this is because I'm not a huge fan of whole wheat (I'm trying, honest I am....but it's a process. And I figure a little is better than none) and this mellows out the flavor a bit. I also used liquid whey instead of water and I added 1/2 teaspoon of barley malt syrup for each cup of flour.
Preheat your oven to 400' F and line a cookie sheet with parchment paper.
You can use just about any dough to make these (you can even use that pre-made store stuff if you'd like). They're fairly quick and pretty darn easy. Just take a handful of dough (about the size of an orange) and roll it out to form a 12x8 rectangle. I used a pastry scraper to cut my dough into strips.
They're suppose to 1/8" but I'm not that meticulous and have no idea really, how wide mine came out....but I do know that weren't as thin as they were suppose be. No biggy....I just baked them a few minutes longer.
Place them on a parchment paper lined sheet. Somehow as I was transferring the dough strips to the sheet, they stretched and I got some pretty long bread sticks.
Brush them generously with olive oil or do like I did and use an olive oil spray (so much quicker and easier)...sprinkle with salt, chopped fresh rosemary and some shredded parmesan cheese (I couldn't resist added the cheese to the recipe. I'm kinda wishing I had added some garlic too).
Bake for about 10 - 16 minutes or until golden brown and firm. (or even longer if you're are as wide as mine). They will firm up and get crispy as they cool
They are tasty and fun to eat. With in a little bowl of garlic infused olive oil next to the bread sticks and you'll find me next to that bread basket for the night.
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I love anything to do with breadsticks or crackers. Nice idea to cut the grissini with your Bench Knife!
ReplyDeleteAlso like the addition of shredded Parmesan, bet they were delicious!
Parm! Of course! I do think that the biggest problem with these is getting them to the baking sheet. You would not want to cut on a silpat, and when I cut on parchment paper (with a pizza cutter) it cuts the paper too. There must be a trick, maybe that would be a topic for the discussion group.
ReplyDeleteYour grissini look delicious. I thought about parmesan, too, but decided to try the recipe as written for the first time.
ReplyDeleteLooks great! I also cut mine with my bench knife--much easier than a pizza cutter or knife in my opinion.
ReplyDelete