INTRODUCTION
I am glancing through my old recipe book and happy to find this Italian breadstick recipe. It was from a cookbook “Muffins And Quick Bread” by Linda Fraser and published by Anness Publishing in 1995. I have decided to give it a try because it appeared to be a simple bake.
In fact, it is a simple bake, fast and taste is awesome. I especially like the part of the recipe that there were not much proofing need to be done and ingredients were simple with only 3 ingredients. Baking time is short and with limited steps.
I started preparing the breadstick at 12:00 noon and I get it ready by 1:30 pm, just nice for my girl to try after she is backed from her school.
As per Wikipedia:
Breadsticks (grissini, dipping sticks) are generally pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy. They are originally thought to have been created in the 14th century; although according to a local tradition, they were invented by a baker in Lanzo Torinese (northern Italy) in 1679. Breadsticks may be offered at the table in restaurants as an appetizer, in some instances or regions they may be a type that is larger than pencil-sized. (Source: http://en.wikipedia.org/wiki/Breadstick)
WHAT IS REQUIRED
Recipe adapted from: Italian Breadsticks Page 74 ”Muffins And Quick Bread” by Linda Fraser
- 200 grams of plain flour
- Pinches of salt
- Pinches of sugar
- 120 grams of warm water
- 3 grams of instant yeast
- Some sesame seeds (optional)
- Some Italian dry herbs (optional)
STEPS OF PREPARATION
- Put all ingredients in a whisking bowl, add water and use a spoon to lightly mix it until it become a paste. Use a dough hook at medium speed to knead the dough until the dough leaves the side of the bowl and become elastic and smooth. It will took about 15-20 minutes. Transfer out and lightly knead in a floured surface for 1-2 minutes.
- From the dough, tear a small lump (about size of walnut) and roll it lightly between the hands into a small sausage shape. Place the dough on a flat surface without any flour and roll using the spread out fingers of both hands, moving forwards and backwards to lengthen and thin the dough to about 1 cm thick. Dust with Italian dry herbs or sesame seeds if desirable. Transfer the thinned dough to a lightly greased baking tray. Arrange neatly and leave space of about 1 finger wide for expansion. Repeat the same for the remaining dough.
- Leave the dough to proof until the oven is ready. While the dough is proofing (about 10-15 minutes), pre-heat the oven to 200 degree Celsius. Once the oven is ready, bake the dough for about 8 minutes for a side. Turn the sticks over and bake for another 6-7 minutes. Cooled and can be served with dips if desired. For this illustration, I have served with Italian Mariana sauce. A good breadstick are supposed to be crispy when served. If crispiness were lose, bake in the oven again for 10 minutes at about about 100 degree Celsius.
CONCLUSION
A simple post with simple ingredients, simple preparation steps but with awesome taste. You can just have it plain or if preferred served with dips such as cream cheese dips, tomato based Mariana dressings or sour cream. Hope you like the post today.
Cheers and have a nice day.
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