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Grissini Bread Sticks

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Making bread sticks is one of the favourite activities at Farmhouse Kitchen. They are fun to make and taste really delicious – young and old will love these crunchy bites.

Bread sticks (or grissini/dipping sticks) are pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy. These breadsticks are quick and very easy to make and taste far better than anything you will buy from the supermarkt.

They are the perfect nibble – serve them with thin slices of prosciutto or use them to scoop your favourite dip. When flavoured with sage or other herbs, they become a lovely accompaniment to a glass of wine, or use them to dip into your winter soup.

Soup Sticks

Grissini Bread Sticks Recipe

Ingredients 1 teaspoon honey 250 ml luke warm water 1 teaspoon dried yeast 450 g unbleached white flour 2 teaspoon salt 3 tablespoons olive oil sesame or poppy seeds Directions Dissolve the honey in the water.

Sprinkle the yeast into the honey-water mixture.

Wait until the yeast gets frothy.

The yeast mixture

In a large bowl mix flour and salt.

Make a well in the centre; pour in the yeast mixture then the olive oil.

Mix, knead and shape dough in a rectangle (30 x 10 cm) on floured board.

Cover with oiled cling film.

Leave to rise for 1½ hours, until doubled in size.

Kneading the bread stick dough

Heat oven to 200 °C.

Brush dough lightly with water and sprinkle generously with seeds.

Cut oblong crosswise into three sections, and then cut one section into 5-6 finger thick pieces.

Bread Stick Dough

Lift and stretch and roll until it becomes a stick.

Twisting the bread sticks

Lay on greased baking sheet.

Bake 20 minutes until crisp and lightly brown.

Freshly Baked Bread Sticks

Variations: 

  • Sprinkle them with grated cheese (e.g. tasty cheddar/parmesan) before putting them in the oven.
  • Add 2 teaspoons chopped rosemary, sage or other herbs to the flour and salt mixture.

 

Grissini Bread Sticks Recipe

Ingredients 1 teaspoon honey 250 ml luke warm water 1 teaspoon dried yeast 450 g unbleached white flour 2 teaspoon salt 3 tablespoons olive oil sesame or poppy seeds Directions Dissolve the honey in the water.

Sprinkle the yeast into the honey-water mixture.

Wait until the yeast gets frothy.

In a large bowl mix flour and salt.

Make a well in the centre; pour in the yeast mixture then the olive oil.

Mix, knead and shape dough in a rectangle (30 x 10 cm) on floured board.

Cover with oiled cling film.

Leave to rise for 1½ hours, until doubled in size.

Heat oven to 200 °C.

Brush dough lightly with water and sprinkle generously with seeds.

Cut oblong crosswise into three sections, and then cut one section into 5-6 finger thick pieces.

Lift and stretch and roll until it becomes a stick.

Lay on greased baking sheet.

Bake 20 minutes until crisp and lightly brown.

Variations: 

  • Sprinkle them with grated cheese (e.g. tasty cheddar/parmesan) before putting them in the oven.
  • Add 2 teaspoons chopped rosemary, sage or other herbs to the flour and salt mixture.

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