Parmesan And Cracked Pepper Grissini

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Grissini are thin, crisp breadsticks that are irresistibly good. This recipe builds on the Rustic White Bread. Flavorings are added and a different shaping technique is used, but the dough is basically the same. Use a sharp knife, pastry wheel, or pizza cutter to quickly cut the dough, and use a ruler as a guide to make dividing the dough easier.

Ingredients

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water (100° to 110°)
• 3 cups bread flour, divided
• 1 1/4 teaspoons salt
• Cooking spray
• 1 teaspoon water
• 1 large egg white, lightly beaten
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1 tablespoon cracked black pepper
• 2 teaspoons cornmeal

Directions

1. Dissolve yeast in 1 cup warm water in a large bowl; and let stand 5 minutes.
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Add 2 3/4 cups flour and salt to yeast mixture; stir until a soft dough forms.
4. Turn dough out onto a floured surface.
5. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
6. Place dough in a large bowl coated with cooking spray, turning to coat top.
7. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough, If indentation remains, dough has risen enough.)
8. Punch dough down.
9. Cover and let rest 5 minutes.
10. Turn dough out onto a lightly floured surface; roll into a 12 x 8-inch rectangle.
11. Combine 1 teaspoon water and egg white, stirring with a whisk, brush evenly over dough.
12. Sprinkle dough with cheese and pepper.
13. Lightly coat dough with cooking spray; cover with plastic wrap.
14. Gently press toppings into dough; remove plastic wrap.
15. Sprinkle each of 2 baking sheets with 1 teaspoon cornmeal.
16. Cut dough in half lengthwise to form 2 (12 x 4-inch) rectangles.
17. Cut each rectangle crosswise into 12 (1-inch-wide) strips.
18. Working with 1 strip at a time (cover remaining strips to prevent drying), gently roll strip into a log.
19. Holding ends of log between forefinger and thumb of each hand, gently pull log into a 14-inch rope, slightly shaking it up and down while pulling. (You can also roll each strip into a 14-inch rope on a slightly floured surface.)
20. Place rope on a prepared pan curving into a series of shapes so that rope fits on pan.
21. Repeat procedure with remaining strips, placing 12 on each pan.
22. Lightly coat ropes with cooking spray.
23. Cover and let rise 20 minutes or until doubled in size.
24. Preheat oven to 450°.
25. Uncover dough; bake at 450° for 6 minutes with pan on bottom rack and 1 pan on second rack from top.
26. Rotate pans; bake an additional 5 minutes or until golden brown.
27. Remove breadsticks from pans; cool completely on wire racks.

Yield: 12 servings (serving size: 2 breadsticks)