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Grissini are Italian breadsticks whose origin dates back to the 17th century. I thought they'd be a fun Sunday project. They take some time, but as with most breads, not much of it is active time (especially if you use a bread machine, like I did!). In this version I mixed the dough with fresh rosemary and then rolled them in kosher salt. I made some as twists and others I rolled into cylinders. For a Halloween or The Walking Dead adaptation, you could make these smaller, maybe a bit fatter, and paint the ends ("finger nails") to make severed fingers!
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The dough has risen!
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Rosemary Grissini

October 6, 2013

appetizer, bread, fall, spring, summer, vegan, winter

Grissini are Italian breadsticks whose origin dates back to the 17th century. I thought they'd be a fun Sunday project. They take some time, but as with most breads, not much of it is active time (especially if you use a bread machine, like I did!). In this version I mixed the dough with fresh rosemary and then rolled them in kosher salt. I made some as twists and others I rolled into cylinders. For a Halloween or The Walking Dead adaptation, you could make these smaller, maybe a bit fatter, and paint the ends ("finger nails") to make severed fingers!
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Information

Servings: Makes 32; 1 per serving
Time: About 40 minutes active; 3 1/2 hours total
Price: About $4.10 total; $0.13 per breadstick
Nutrition (per serving):
Calories: 49.3
Protein: 1.4g
Fat: 1g
Saturated fat: 0g
Carbohydrates: 8.8g
Fiber: 0.51g
Sodium: 218.5mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 2 Tbsp EVOO
  • 2 cups white flour
  • 1 cup whole wheat flour
  • 1 tsp salt
  • 1 1/2 tsp yeast
  • 2 Tbsp fresh rosemary, chopped fine
  • 1 Tbsp kosher salt

Preparation

  1. In the bread machine bowl, add 1 cup warm water and EVOO at the bottom. Add flours on top, then add salt and yeast in opposite corners. Start on 1 lb dough setting. After the dough comes together, add chopped rosemary so it gets incorporated.
  2. Preheat oven to 400 degrees.
  3. When dough is done (mine went about 90 minutes), turn out onto a lightly floured surface. Split in half and keep one half under a towel. With the first half, roll out to about 8" x 10". Cut into 16 strips. Repeat with other half of dough.
  4. Sprinkle kosher salt on a flat surface. You can either press the strips into the salt and then twist them, or roll each strip into a cylinder and then into the salt - or do both.

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