Prep 40 mins
Cook 2 hrs
I found this recipe in a bread machine book that I received for my birthday from my mother last year. If your machine has instuctions that the yeast should be placed in the pan first then reverse the order in which you add the liquid and dry ingredients.
- 200 ml water
- 3 tablespoons olive oil, plus extra for brushing
- 3 cups unbleached white bread flour
- 1 1⁄2 teaspoons salt
- 2 1⁄2 teaspoons easy-blend dried yeast
- poppy seed, for coating (optional)
- coarse sea salt, for coating (optional)
- Pour the water and olive oil in the bread machine pan, sprinkle over the flour, make sure you cover the water completely.
- Add the salt in corner of the pan, make a small dent in the flour (not as far down as the liquid) and add the yeast.
- Select the basic dough setting and press start.
- Ligtly oil two or more baking sheets.
- When dough cycle has finished, remove from the machine and knock it back on a lightly floured surface.
- Roll out into a rectangle of approx 9x8 inch.
- Cut into three 8 inch long strips, cut the strips widthways into ten.
- Roll and stretch each piece to 12 inch approx if you like them crispy, make them shorter/thicker if you like more bread structure (the dough is very elastic, its easiest to start rolling them beween your hands).
- If using the poppy seeds or salt, scatter some on the work area and roll them into the dough, this is best done halfway through the rolling process, later on they do not want to stick.
- Be careful with the salt, its quickly too much.
- Space apart on the baking sheets, brush lightly with some olive oil, cover with clear film and leave in a warm place for 10 to 15 minutes.
- Preheat oven to 400°F.
- Bake for 12 to 15 minutes (longer if you made them shorter and thicker) or until golden brown, turning once.
- Transfer to a wire rack to cool.
I love bread sticks and was happy to find this recipe. I made the full dough amount and made 8 bread sticks from it (there are just two of us at home currently) and they turned out perfectly. The rest of the dough I wrapped and put into the freezer to use as pizza crust when the weather cools back to normal. Handy recipe this :D
May 7, 2010: I stumbled on this recipe after just starting a diet that allows two grissini breadsticks or two pieces of melba toast a day. I had NO idea what grissini was! I'm thrilled to find out they are dairy and sugar free! I made these in the bread machine but was out of bread flour so I used BRM's fine ground wheat flour instead. Both kids inhaled these, wheat or not! I made shorter breadsticks this time, no doubt because the ww flour made the dough heavier & less pliable. I'll be making these again very soon (probably tomorrow) with bread flour. Thanks so much for posting this recipe, Pets! Made & enjoyed for the May 2010 LiveSTRONG cookathon. UPDATE May 8, 2010: Today I sifted 3 Tablespoons of vital wheat gluten into 3 cups of all-purpose flour & made this recipe again. WOW!! What a difference a little extra gluten made! The dough rose better, it was much more pliable (as to be expected) and was generally easier to work with. I made foot-long bread sticks in a cinch! The recipe is really very easy, even the rolling part, as the dough isn't sticky at all. I sprinkled my rolling mat periodically with 1 part sea salt & 3 parts poppy seeds. They're only just out of the oven & one pan is already gone! :D We'll be making this often, so thanks again!
I made these last night for dinner, using my bread machine. I cut the recipe in half and it made eight short, thicker breadsticks. They turned out more like longer oval rolls, so next time I would roll them thinner and longer strips, but the taste was still good no matter what shape. Thanks Pets'R'us.