Grissini

Category: Bakery products
Kitchen: italian
Grissini

Ingredients

Wheat flour 500 g
Salt 15 g (2 h. L.)
Olive oil 70 g
Milk 40 g
Water 220 g
Fresh yeast 10 g

Cooking method

  • Good day. Here's a recipe for Grissini's breadsticks.
  • They look great both for an everyday table and for a festive feast. They are usually served with antipasti and as an addition to soups. Not a bad alternative to regular bread.
  • I took the recipe from the book Restaurant Kitchen. Bakery products
  • Grind flour with yeast. Add salt, olive oil, milk and water and knead the dough.
  • Put in a refrigerator for 1 hour.
  • Divide the finished dough into 12 g pieces, roll it into sticks 20 cm long and leave to proof for 30 minutes.
  • Grissini
  • Sprinkle the sticks with water, you can sprinkle with grated Parmesan, sesame seeds, etc.
  • Bake in the oven for 15 minutes at 210'C. (after 7 minutes, I reduce the temperature to 180'C.

The dish is designed for

68 pieces

Note

I only made half a serving. It turned out 34 grissini. The sticks reveal their taste exactly when cooled down.

Olga VB
Oh, Flower, but I'm still not going to make them ...
Now I will definitely do it - with sesame seeds.
Bookmarks!
Kvitka22
Thank you! I myself wanted to do a year. Finally ... They stand on the table for two days, crunching just like on the first day! Recommend...
Olga VB
That's why I'm slowing down because they won't stay for 2 days, maybe it won't work for 2 hours ...
Kvitka22
I have the same with cakes. Instant eating.
Olga VB
Druhhh!
alinenok032
How long are the sticks?
Kvitka22
Divide the finished dough into 12 g pieces, roll them into sticks 20 cm long. Baked 20-25 cm!
alinenok032
Quote: Kvitka22

Divide the finished dough into 12 g pieces, roll them into sticks 20 cm long. Baked 20-25 cm!
Thank you)
notka_notka
Thanks for the recipe: girl_love: These sticks are delicious. They broke down instantly :) Only I did not understand why in this recipe the dough lives in the refrigerator for an hour, and in other Grissini recipes the proofing is warm. Is there any difference in taste? Just wondering. I did it strictly according to this recipe, only I added 70 grams of Konte cheese mixture to the dough - such a powder (I ordered it along with all sorts of baking mixtures and additives) The deliciousness turned out incredible! Thanks again.

Grissini
Kvitka22
Good day! Sorry, for the late answer. I also thought about cold dough technology. But she trusted a specialist. The recipe was provided by the chef of the Ginza Project restaurant. He has many years of experience and recipes that passed on to him from his grandmother. In general, the main thing is that really tasty grissini. I myself make only this recipe. And yours are very beautiful!
Krivoruchkina
Sticks are just super! Made for the New Year's table. Moreover, glasses with chopsticks later migrated to the festive table.
today from the remains of the dough (4 days in the refrigerator) I made new ones. We barely waited until they cool down.

Thank you!
Kvitka22
I'm glad you like it ... I really love this recipe!
M @ rtochka
The recipe was in the bookmarks for a long time. Hands reached
Grissini
Thank you! It seems to be nothing complicated, but you walk and eat and eat, and you can't come off. Next time I'll try to add cheese to the dough.
And I wrote down for myself that it is necessary to dry them, then they are xhrrrrusty !!
Kvitka22
Eat and eat. Likewise. With such an ordinary dough, so delicious. Tell me how with cheese. I did not try.
gawala
With cheese .. (with cinnamon and sugar cool ..)
Grissini
shade
Peace be with you bakers!
In principle, this is not the first time I have made breadsticks.
Sometimes with additives - a sea of ​​fantasies, but mainly with sesame seeds, just do not sprinkle it in the batch
So now it seems like I filled my hand, rolled the pieces by weight and for 15 minutes of proofing
This time, they are not in sticks after races, but in logs

🔗

Well, due to the fact that the large ones were baked for longer

🔗

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