Long, crispy, thin breadsticks like these grissini are laid right on the tablecloth at many Piedmontese restaurants.Yield: 2 dozen breadsticks
Active Time: 45
Total Time: 140
- 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.
Nutrition Per Serving
|fat||3 g (0 g sat, 2 g mono)|
Carbohydrate Serving 1
Exchanges 1 starch, 1/2 fat
From EatingWell September/October 2008