 |
 |
 |
 |
 |
 |
 |
 |
 |
Crisp homemade Breadsticks (Grissini).
5 1/2 to 6 c. all-purpose flour
2 pkgs. active dry yeast
2 tsp. salt
2 c. warm water (115 to 120 degrees)
Cornmeal
1 slightly beaten egg white (optional)
1 tbsp. water (optional)
In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups
warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl
constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour
as you can mix in with a spoon. Turn out onto lightly floured surface.
Knead in enough of the remaining flour to make a stiff dough that is smooth and
elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased
bowl, turning once to grease surface. Cover; let rise in warm place until double
(1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in
half.
Cover; let rest 10 minutes. Roll each half into a 15 x 12-inch rectangle. Roll
up tightly from long side; moisten and seal well. Taper ends. (Or, shape into
Individual Loaves, Hard Rolls, Snack Rounds, or Breadsticks as below.)
Place, seam side down, on greased baking sheet sprinkled with cornmeal. If
desired, brush with mixture of egg white and 1 tablespoon water. Cover; let rise
until nearly double (about 45 minutes). Make 5 or 6 diagonal cuts about 1/4 inch
deep across tops of loaves. Bake in 375 degree oven for 40 to 45 minutes. If
desired, brush again with egg white mixture after 20 minutes of baking. Cool.
Makes 2 loaves.
INDIVIDUAL LOAVES:
Cut each half of dough into quarters, making 8 pieces total. Shape into balls.
Cover; let rest 10 minutes. Shape into 6-inch oblong loaves; taper ends. Place 2
1/2 inches apart on greased baking sheet sprinkled with cornmeal. Press down
ends. Brush with egg white mixture, if desired. Cover; let rise until nearly
double (about 45 minutes). Make 3 shallow cuts diagonally across tops. Bake in
375 degree oven for 25 to 30 minutes. If desired, brush with egg mixture after
15 minutes. Makes 8 loaves.
HARD ROLLS:
Cut each half of dough into eighths, making 16 pieces total. Shape into balls.
Place 2 inches apart on greased baking sheet sprinkled with cornmeal. Brush with
egg whites mixture, if desired. Cover; let rise until nearly double (about 45
minutes). Cut shallow crisscross in tops. Bake in 375 degree oven for 25 to 30
minutes. If desired, brush with egg white mixture after 15 minutes of baking.
Makes 16 rolls.
SNACK ROUNDS:
Cut each half of dough into thirds, making 6 pieces total. Shape into balls.
Cover; let rest 10 minutes. Roll each into a 6-inch circle. Place on greased
baking sheet. Make slight indentations in dough with fingertips. Sprinkle with 2
tablespoons coarse salt or 1/2 cup chopped onion. Cover; let rise until nearly
double (35 to 40 minutes). Bake in 375 degree oven for 20 to 25 minutes. Makes 6
rounds.
BREADSTICKS:
Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8
inches long. Place on greased baking sheet. Cover; let rise until nearly double
(about 30 minutes). If desired, brush with egg white mixture and sprinkle with
coarse salt or sesame seed. Bake in 375 degree oven for 10 minutes; reduce
temperature to 300 degrees and bake for 20 to 25 minutes longer. Makes 32 or 48
breadsticks.
WHOLE WHEAT ITALIAN BREAD:
Prepare Italian Bread as above except substitute 2 cups whole wheat flour for 2
cups of the all-purpose flour stirred in after beating. Stir in as much of the
remaining all-purpose flour as you can mix in with a spoon. Turn out onto
floured surface. Continue as above.
