Grissini Bread stick (home made)

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filed under Breads

Grissini Bread stick (home made)
 
Serving size: 1 stick
Recipe category: Breads
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 26 (1% DV)
Fat: 0g (1% DV)
Carbohydrates: 5g (2% DV)
Protein: 1g (2% DV)
Description: In order to get the desired 25/26 calorie serving size each stick should be approximately 12 grams raw. http://www.wildyeastblog.com/2007/10/04/grissini/ Time: Mix: 2 to 10 minutes Ferment: 1.5 to 2 hours Divide/shape: 10 minutes per 16 br
Tags: bread, HCG, Breadstick, Grissini, hhcg, stick
Ingredients:  Makes 90 servings (90 sticks)
312  grams
 
311  grams
 
397  grams
 
2  teaspoons
 
1-1/2  teaspoons
 
2  tablespoons
 

Tip: For nutritional information on all the ingredients in Grissini Bread stick (home made) just click on each ingredient name. Then adjust the serving size for any Grissini Bread stick (home made) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
Time:

Mix: 2 to 10 minutes
Ferment: 1.5 to 2 hours
Divide/shape: 10 minutes per 16 bread sticks
Bake: 25 to 30 minutes per 16 bread sticks

1.Combine the flour, yeast, and salt in the bowl of a large food processor. Pulse a few times to combine.

2.Combine the water and olive oil in a liquid measuring cup. With the processor running, add the liquid to the dry ingredients in a steady stream.

3.Process until the dough is smooth and elastic, about 90 seconds.

4.Place the dough in a lightly oiled container. Cover the container and let the dough ferment at room temperature until doubled in volume, about 1.5 to 2 hours.

5.Preheat the oven to 350F. A baking stone and steam are not needed.

6.Line a large baking sheet with parchment paper.

7.Divide the dough into four equal pieces. The steps that follow will be repeated for each of the four pieces. Keep the pieces you are not working with covered.

8.On a floured counter, roll the dough out into a rectangle about 12 x 8 inches. The exact dimensions are not critical.

9.Cut the dough into 12 gram strips of equal width. A pizza cutter works very well for this.

10.Fold each strip over on itself (according to Baking Illustrated, this makes it stronger). On an unfloured surface, roll the strip into a long snake. Make it a bit longer than the length of your baking sheet, to allow for spring-back.

11.Place the snakes evenly spaced across the width of the parchment-lined baking sheet.

12.Lightly spray or brush the grissini with olive oil and sprinkle on the topping.

13.Bake at 350F for 25 to 30 minutes, until golden brown.

14.Cool on a wire rack.
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