Juniper Grissini Long Crispy Bread Sticks Recipes

BREADSTICKS (GRISSINI) RECIPE

Steps:

• Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes. Cover bowl with plastic wrap and let sit for one hour at room temperature.
• Preheat oven to 375F/190C. Line two baking sheets with parchment paper.
• Divide dough into 24 pieces, each weighing about 25g. Roll each piece into a log that is roughly 25cm long (or 30cm if you like them extra thin) and ½-1 cm wide, depending on how thick you want them. Keep in mind that they will expand during baking. Place on prepared baking sheets, allowing sufficient space between each stick. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds.
• Bake for 20-25 minutes or until light golden and crisp. While the first batch is baking, cover the other baking sheet with plastic wrap until it's ready to go into the oven.
• Allow breadsticks to completely cool on a wire rack. They will keep in an airtight container for up to 5 days.

GRISSINI

Steps:

• Day 1: In a small bowl, stir the yeast into 1/2 cup of warm water.
• Add sugar and stir.
• Leave 10 minutes to ferment.
• Stir together the flour, cheese, rosemary and pepper.
• Place in a mound on a large board or counter, and make a well in the center.
• Add the yeast mixture, the remaining water, and the oil into the well.
• Mix together until stiff, and knead by hand until smooth for about 10 minutes.
• Shape into a ball, place in a greased bowl, cover with clingwrap and refrigerate overnight.
• Day2: Preheat the oven to 350 degrees F.
• Grease 4 baking sheets.
• Take a handful of the dough, leaving the rest covered.
• Dust well with flour and press into a flat disk.
• Run the the first setting of the rollers in your pasta machine.
• Dust again with flour and roll through a second time.
• Again dust with flour and pass through the fettuccine cutter on the pasta machine.
• Carefully separate the grissini and place on the baking sheets so they do not touch.
• Brush with a little more oil and sprinkle with salt.
• Bake for about 30 minutes or until golden brown.
• Cool and store in an airtight container.
• Note: If the Grissini are well floured it makes separating them after they have been cut much easier!

JUNIPER GRISSINI (LONG CRISPY BREAD STICKS)

Steps:

• In a large bowl, stir together water, 1/2 cup flour, honey and yeast; let sit until foamy, about 10 minutes.
• Stir in remaining 1 1/2 cups flour, olive oil, juniper berries, and salt; knead on a floured surface for form a smooth dough.
• Place dough in a lightly oiled bowl and cover; let sit until doubled in size, about 1 hour.
• Preheat oven to 425 degrees F; line 3 large baking sheets with parchment paper.
• Punch down dough and divide into 4 equal pieces.
• Roll each piece into a 6x10 inch rectangle; cut lengthwise into 1/2 inch strips.
• Arrange strips on prepared baking sheet and dust with cayenne pepper; let stand until they puff up, about 15 minutes.
• Bake until golden brown, about 15 minutes.
• Let cool and crisp before serving.