Grissini

Category: Yeast bread
Grissini

Ingredients

Wheat flour 400-450 g
Water 250 ml
Salt 0.5 tsp
Sugar 1 tbsp. l.
Olive or vegetable oil 2 tbsp. l.
Dry yeast (home cooking) 0.4 tsp
She added:
Sunflower seeds
Sesame seeds

2 tbsp. l.

Cooking method

  • We load all this into a bread maker on the "yeast dough" mode, I have 1 hour and 50 minutes, without baking, respectively.
  • After the dough is ready, put it on the table and roll (stretch) with a rolling pin to a thickness of 1 - 1.5 cm.
  • Cut into strips, preferably as long as your oven. We give these stripes the shape of a pencil and put on a baking sheet for proofing for 15-20 minutes. By the way, they turned out to be somewhat uneven - somewhere thicker, somewhere on the contrary.
  • Then we sprinkle water from the puller and into the oven. Steam is welcome. Should become frankly golden on top.
  • Grissini
  • Grissini
  • Grissini

Time for preparing:

10-15 minutes

Cooking program:

I put it on 220 C and on convection.

Note

Today I came across a recipe for Italian breadsticks. Just the sight of them boosted my appetite - I decided firmly: I'm trying !!! On closer inspection, the wands turned out to be quite magical, and I find more and more use for them. Therefore, I cannot but share. I spread it!
Real grissini are about the size of a pencil. They can be in the form of stripes (probably puff will do too). It should look like super-thin baguettes. The crust is crunchy, there is a bread crumb inside. If you also have something to dunk in, then!

But!
They write that there are a lot of dough recipes. Doesn't this mean that the actual dough is not the main thing?
You can add whatever your heart desires to the dough: ham, cheese, any spices, any sprinkles. I will experiment more and more. Children dared a 400 g portion of flour in 20 minutes.
Who knows how to do them correctly, please share. It seemed to me that their taste should be special. But according to this recipe, it is quite neutral.
But they come with ham and chocolate chips !!! Hey, experts !!!
How is that correct? )

h. s. m because if you don’t ask, you don’t know? right?

himichka
It is very easy to roll out evenly - roll out a narrow strip, roll it tightly into a pencil roll and roll it a little more. I ride on challah like that. It turns out very smoothly. Although, maybe the beauty is in their irregularities?
Alim
Quote: anemona

wheat flour 400-450 g,
dry yeast (home cooking) - 0.4 tsp,

Isn't it a little yeast?
anemona
It was not enough for me, here is a photo of a bucket with dough - now I will roll it out.
I also smelled slightly of yeast, well, I don’t like this smell and feel it strongly in baked goods.
I always stand the dough as much as it needs (the dough), and I pay little attention to the timer in the bread maker.
Take as much yeast as you would normally take for 400 grams of flour. Yeast is different for everyone.
Grissini
Tanuhka
Thanks for the recipe! Just from that song "Mom, make something tasty, but I don't know what))"
Made 3 flavors, divided the dough into 3 parts. In one - fried onions, the second - cheese, the third - rubbed salami. All turned out delicious. There is nothing to take a picture, they ate straight from the tray, a lot happened, but there are four of us. Tomorrow I'll try to squeeze out through a syringe, evenly so that they are.

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