Grissini

U.S. skier Maddie Bowman took gold yesterday in the women’s ski halfpipe event.  The U.S. women’s ice hockey team lost to the gold medal winning Canadian team in overtime, and won silver.  Russian figure skater Adelina Sotnikova won gold, making her the first Russian woman figure skater ever to win gold.

As the Winter Olympics wind down, so is our Winter Olympics feature and today brings us to the 2006 Turin Winter Games.  Mass start biathalon, snowboard cross, and team pursuit speed skating all made their debut at this Olympics.  These were the second Winter Olympics held in Italy.

Grissini are a specific type of breadstick.  These long, thin, and often crispy breadsticks are rumored to have originated in Turin.  M and O had a good time with these, and requested them for four days straight.  Grissini can be wrapped in prosciutto for a quick lunch or a great snack.  The only thing limiting you here is how big your baking sheets and your oven are.  Do also consider the size of your storage containers when making these, as well as the high potential that they could be used as play swords 🙂

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Grissini

Ingredients:

  • 1/2 C. of whole wheat flour
  • 3/4 C. warm water
  • 1 tsp. honey
  • 1 package (scant Tbsp.) active dry yeast
  • 1 1/2 C. all-purpose flour
  • 3 Tbsp. olive oil
  • 1 1/2 tsp. salt
  • oil for the bowl
  • optional topping suggestions: sea salt, flavored salt, sesame seeds, poppy seeds, rosemary

Directions:

In the bowl of a stand mixer, combine the whole wheat flour, water, honey and yeast.

Stir with a wooden spoon and let it rest for 10 minutes until the mixture is foamy.

Add the all-purpose flour, olive oil, and salt to the mixture.

Mix on low speed using the dough hook attachment until combined, then mix on medium speed with the dough hook attachment for 5-7 minutes until the dough is smooth and shiny.

Put the dough in a small bowl, drizzle some olive oil over the dough and then turn the dough so it is coated in oil.

Cover the bowl with a clean dish towel or plastic wrap and let it rise in a warm place for 1 hour, until doubled in bulk.

When the dough is ready, preheat the oven to 425 degrees and line 2-3 large baking sheets with parchment paper.

If you want to make several varieties of grissini from one batch of dough (ex. salt grissini and poppy seed grissini), punch down the dough and divide it into as many portions as you’ll have varieties.

If you want to add flavorings to the dough, such as rosemary, knead a small amount evenly into the dough.

For plain grissini, shape the dough into a flat rectangle.  You shouldn’t need any flour on to roll the dough out, but if it is sticky for some reason go ahead and sprinkle some flour on your work surface.

Slice a piece down the long side of the rectangle about as wide as a finger using a sharp knife or bench scraper.

Roll it into a long, irregularly shaped snake and place it onto the baking sheet.

If you are adding toppings such as poppy seeds, sprinkle the poppy seeds into a thin line as long as your pieces of dough but wider and place the strip of dough onto the toppings, pressing lightly to make sure they stick, then twist the dough and place it onto the baking sheet.

Continue with the remaining dough, placing them about 1/2 inch apart on the baking sheet.

Let the grissini rest for about 15 minutes and puff up before baking.

Place them into the oven and bake for 10-15 minutes, rotating the pans after 5 minutes.  After 5 minutes, keep an eye on the progress- they are thin and can burn easily.  Remove them from the oven when they are golden brown.

Remove from the oven and carefully place on a cooling rack.

Once they are cool, they can be stored in an airtight container for 2-3 days.

Source: Slightly adapted from The Kitchn

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