Tuesday, April 11, 2017

Grissini – Italian Breadsticks#BreadBakers



      For this month’s bread bakers Breads from Italy was the theme given by Anshie of SpiceRoots. I first thought of making Focaccia then changed my mind to make this easy bread sticks. I always prefer to bake easy breads .
     I was surprised to read about the history of this easy bread sticks.




About Grissini :
                  Piemonte : Grissino
     Grissino is a long , thin and crispy stick made with bread dough. It’s widely popular in the whole world since centuries . The history of grissini is closely related to that of Piedmont , a region in northwest Italy .

    Grissini were invented at the end of the 17th century to cure health problems of young Duke Vittorio Amedeo II of Savoy. The duke had major difficulty digesting most foods and Don Baldo di Lanzo , the court doctor , commissioned the court baker , Antonio Brunero , to make an extremely light and friable bread.

     Antonio decided to take part of the dough use to make ghersa , a typical bread of Turin , and stretch it out  into long , thin strips. Once baked , the thin breadsticks were crisp and easy to digest. Thanks to this recipe the duke’s health improved . the duke was crowned as king in 1713. Legend has it that the ghost of Vittorio Amedeo , with a grissino in hand , still haunts the rooms of his old castle.


  Napoleon  referred grissini as “ little sticks of Turin’’ and  loved them .He had  them delivered to paris  directly from Turin (Piedmont).



Requirements :

Multigrain wheat flour – 3 cup
Lukewarm water – ¾ cup
Sugar – 2tsp
Salt – 1 ¼ tsp
Instant yeast – 2 tsp
Dry milk – 1 tbs
Olive oil – 2 tbs

Topping :

Sesame seeds
Mixed Italian Seasoning

Method :

  I used store bought Multigrain wheat flour to make this bread sticks. You can use wheat flour or pastry flour to make this bread sticks.

In a bowl , add the flour , dry milk , sugar , salt and yeast , mix together .
Add in the lukewarm water , olive oil  and mix well.
Sini.
Knead for ten minutes or till the dough becomes soft and supple.

Cover the dough with a towel and let the dough rest for 2 hour or till it doubles.

Knead the doubled dough again.

 I made plain grissini , Mixed Italian seasoning grissini and black sesame seed grissini.

Divide the dough into 24 small balls. Take a ball and place it on the kitchen counter , dust a little flour and roll it into rope with the four fingers of both hand.

 Roll till you get the desired length – plain Grissini.

For herbed grissini , roll the plain grissini on the mixed Italian seasoning .
For sesame seed grissini , I rolled the plain grissini on the black sesame seeds.

Arrange the prepared  grissini on the baking tray , brush each grissini with olive oil.

Bake in the preheated oven @ 180*C for 20 minutes or till the sticks are lightly brown.

Remove from oven and cool on a rack and store in air tight container. It will be fresh for 3 days.


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Serve grissini with your favourite dip.


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

BreadBakers

  • Casatiello by A Shaggy Dough Story
  • Ciabatta Sandwich Rolls by Herbivore Cucina
  • Classic Italian Bread by Hostess At Heart
  • Cornetti by Gayathri's Cook Spot
  • Einkorn Parmesan Piadina by The Wimpy Vegetarian
  • Fingermillet and Rosemary Focaccia by Sizzling Tastebuds
  • Focaccia Caprese by Sneha's Recipe
  • Grissini by Sara's Tasty Buds
  • Gubana - An Italian Sweet Bread by The Schizo Chef
  • Il Pane di Matera by Food Lust People Love
  • Italian BLT Focaccia by A Salad For All Seasons
  • Italian Easter Bread by Palatable Pastime
  • Italian Easter Cheese Bread by A Baker's House
  • Italian Herb and Garlic Focaccia by Hezzi-D's Books and Cooks
  • Italian Stuffed Pane Bianco by Cook's Hideout
  • Mini Panettone by Mayuri's Jikoni
  • Pane Bianco by Veenas Vegnation
  • Pane di Genzano by Spiceroots
  • Piadina by Passion Kneaded
  • Pizza alla Siciliana by Karen's Kitchen Stories
  • Rosemary and Cabernet Salt Focaccia by What Smells So Good?

  • 10 comments:

    1. These are my favorite!! And no you did not pick an easy bread. they can be quite challenging to get right and yours look perfect! thank you for participating this month.

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    2. I love these when we go to Italian restaurants but never thought to make them myself. Thanks for sharing this recipe Sharanya.

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    3. I would love to dive in to those bread sticks. With a salad or pasta it would be a match made in heaven.

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    4. Breadsticks are so good with dinner or just as a snack!

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    5. What a good choice to make grissini! So perfect for dipping!

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    6. I totally love grissini! Thanks for the history lesson!!

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    7. Its been ages since I've made bread sticks. I like that you've made them using wholewheat flour.

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    8. These are my favourite. Perfect choice for the theme and perfectly baked

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    9. Loved reading about the history of Grissini. Your breadsticks look crunchy and delicious.

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    THANK YOU FOR YOUR VALUABLE COMMENT.