Tuesday, January 11, 2011
SNAP! Rosemary Cornmeal Grissini
Crunch CRUuuuunchhhhhh CRUNCH
Don't mind me, I am just blissing out on bread. Bread sticks. Perfect longer than necessary rustic bread sticks.
Rosemary cornmeal grissini because I know you are dying to figure out what that noise is.
They just sound sexy. They are more rustic than sexy but baking bread is sexy if you ask me.
Don't be intimidated by the fact that there is yeast in the ingredient list or the fact that it sits on the counter until it doubles in size.
Jump in. You heard me.
With the quick mix of the stand mixer or whiz of a food processor or your elbow grease, you will master the bread stick, ahem, grissini. No rolling or kneading needed here folks. Simply pat half the dough out to about eight by four inches, drizzle with oil, sprinkle with salt. Then, cut into pencil size strips. Stretch the dough pencils out the length of the cookie sheet and bake for about thirty minutes. Perfect breadsticks. No kidding.
I had to go back for more.
These long straws make a great addition to any meal or snack. Just try not to make them a meal, unless they are accompanied by a bottle of wine. That is a meal. Don't argue. This is true.
I was inspired by Wild Yeast to make these. I didn't change the recipe, it is perfect, she knows more than me about bread. Go and check out the recipe here.
Wild Yeast also post a weekly roundup of all things creative and beautiful in the world of bread. You can find me in the round up at YeastSpotting! It is inspiring.
Check out Bread Baking Day #36 at Girlchef.