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madbakerSince that's all I seem to talk about here lately.
To break the trend, here's this week's Resolution Recipe: Grissini Torinesi (as made at Perbacco)
The Dough
1 packet dry yeast
1 1/2 cups lukewarm water (about 100 degrees)
3 cups + 2 Tbsp white flour
2/3 cup semolina flour
2 Tbsp unsalted butter, softened
1 Tbsp olive oil
1 Tbsp kosher salt
For shaping
1/2 cup white flour
1/2 cup semolina flour
1/2 tsp salt
2 Tbsp olive oil
1 Tbsp water
In a small bowl, sprinkle the yeast over the lukewarm water and let stand two minutes. Whisk to dissolve the yeast and let it stand five minutes to activate. Combine with the white flour, semolina flour, butter, olive oil, and salt. Mix with a wooden spoon and then knead by hand for ten minutes.
Shape the dough into a ball and place in an oiled bowl (spray olive oil works well for this) and let rise until doubled, about one hour.
For shaping: combine the white and semolina flours with salt and stir to blend. In another bowl, combine the olive oil and water. Lightly oil four heavy-rimmed baking sheets.
Sprinkle the bread board thickly with the flour mixture. Turn the dough onto the board and flatten with a rolling pin into an 18"x6" rectangle. Brush with the oil-water mixture, then sprinkle generously with some of the flour mixture. Cut the dough into 6"x1/4" strips, cutting just a few off at a time. Pick each strip up by the ends - it will elongate as you lift it. Allow each strip to only lengthen to the baking sheet's length (if possible) and arrange them side by side on the sheets, close but not touching. Let rise 30 minutes.
Heat oven to 350. Bake about 30 minutes, until breadsticks are caramel-brown all the way through (test by breaking one open, then destroy the evidence by eating it). Cool on a rack.
What worked: Pretty. Fairly easy to make. Tasty and addictive. We didn't bring very many home from the GSP picnic.
What didn't: I only have two oven racks, so I had to bake two batches. The second batch was on less-heavy duty baking sheets and didn't crisp as well; also, they contorted a bit more as they had a longer rising time and had a tendency to stick together more. Once they bake together and "kiss" you can't separate them.
Will I make it again? I'm sure I will, especially for a party. This makes too many for the two of us to eat.
What I'm reading: Richard K Morgan, Thirteen
To break the trend, here's this week's Resolution Recipe: Grissini Torinesi (as made at Perbacco)
The Dough
1 packet dry yeast
1 1/2 cups lukewarm water (about 100 degrees)
3 cups + 2 Tbsp white flour
2/3 cup semolina flour
2 Tbsp unsalted butter, softened
1 Tbsp olive oil
1 Tbsp kosher salt
For shaping
1/2 cup white flour
1/2 cup semolina flour
1/2 tsp salt
2 Tbsp olive oil
1 Tbsp water
In a small bowl, sprinkle the yeast over the lukewarm water and let stand two minutes. Whisk to dissolve the yeast and let it stand five minutes to activate. Combine with the white flour, semolina flour, butter, olive oil, and salt. Mix with a wooden spoon and then knead by hand for ten minutes.
Shape the dough into a ball and place in an oiled bowl (spray olive oil works well for this) and let rise until doubled, about one hour.
For shaping: combine the white and semolina flours with salt and stir to blend. In another bowl, combine the olive oil and water. Lightly oil four heavy-rimmed baking sheets.
Sprinkle the bread board thickly with the flour mixture. Turn the dough onto the board and flatten with a rolling pin into an 18"x6" rectangle. Brush with the oil-water mixture, then sprinkle generously with some of the flour mixture. Cut the dough into 6"x1/4" strips, cutting just a few off at a time. Pick each strip up by the ends - it will elongate as you lift it. Allow each strip to only lengthen to the baking sheet's length (if possible) and arrange them side by side on the sheets, close but not touching. Let rise 30 minutes.
Heat oven to 350. Bake about 30 minutes, until breadsticks are caramel-brown all the way through (test by breaking one open, then destroy the evidence by eating it). Cool on a rack.
What worked: Pretty. Fairly easy to make. Tasty and addictive. We didn't bring very many home from the GSP picnic.
What didn't: I only have two oven racks, so I had to bake two batches. The second batch was on less-heavy duty baking sheets and didn't crisp as well; also, they contorted a bit more as they had a longer rising time and had a tendency to stick together more. Once they bake together and "kiss" you can't separate them.
Will I make it again? I'm sure I will, especially for a party. This makes too many for the two of us to eat.
| Turin-style breadsticks |
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What I'm reading: Richard K Morgan, Thirteen
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Just to let you know...
Date: 2007-07-11 05:12 pm (UTC)no subject
Date: 2007-07-11 05:39 pm (UTC)no subject
Date: 2007-07-11 06:38 pm (UTC)Looks like just enough for me and the Nubbin to snack on for a pleasant weekend! :-)
no subject
Date: 2007-07-11 07:06 pm (UTC)