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Grissini

2

cups

unbleached flour 3 1/2 tablespoons extra-virgin

olive, oil or lard

1

teaspoon

salt 2 1/2 teaspoons, (1 envelope) active dry yeast

1/3

cup

warm water, about 110 degrees

1/3

cup

cold water Cornmeal

1

Combine the flour, oil and salt in a food processor; pulse

2

-15 times to incorporate the fat. Whisk the yeast into the warm water; add the mixture to the bowl. Pulse very quickly 2-3 times. Add the cold water; pulse until the dough forms a ball. Pulse continuously 10 seconds.

3

Transfer dough to an oiled bowl, turning to coat all sides. Cover bowl with plastic wrap; let rise at room temperature until doubled, about 1 hour. Scrape the dough onto a lightly floured work surface; fold it over on itself several times to deflate. Return dough to bowl; cover. Refrigerate dough 1 hour or up to 24 hours.

4

Lightly dust 2 baking sheets with cornmeal; set aside. Set racks to upper and lower thirds of the oven; heat to 325 degrees. Remove dough from the refrigerator; scrape onto a floured work surface. Press dough to deflate; press into a square. Cut into 4 smaller squares. Cut each of the squares into 6 equal strips.

5

Roll each of the strips to make a thin strand about 15 inches long; set on pan. (If the dough gets sticky, flour your hands.) Bake 12 minutes; turn pans for even cooking, if necessary. Bake until evenly gold and crisp, 10 minutes. Makes 24 breadsticks.

Servings: 1

Yield: