Cornmeal-Cayenne Grissini
- Ready In:
- 2hrs 10mins
- Ingredients:
- 9
- Yields:
-
24 sticks
- Serves:
- 6
ingredients
- 1 cup water, warm (105-110 F)
- 2 1⁄2 teaspoons active dry yeast (1 package, 1/4 oz.)
- 2 cups all-purpose flour
- 1 1⁄4 cups cornmeal
- 1⁄2 teaspoon table salt
- 1⁄4 teaspoon cayenne
- 1⁄4 cup olive oil
- olive oil (additional for brushing)
- 2 tablespoons kosher salt
directions
- In a small bowl, sprinkle yeast over warm water. Let stand until foamy (about five minutes).
- In a large bowl, mix together flour, cornmeal, table salt and cayenne.
- Stir in yeast mixture and oil, until a dough forms.
- Turn out dough onto an unfloured surface and knead until smooth and elastic (8-10 minutes). There will be some "grit" in the texture due to the cornmeal, but the dough itself should be smooth.
- Collect the dough in a ball and transfer to an oiled bowl, rolling to coat the entire surface. Cover the bowl and let rise until doubled in size (about an hour).
- Preheat oven to 350°F.
- Punch down dough and turn onto unfloured surface. Roll portions of dough into 10-inch long sticks, 1/4 to 1/2 inch in diameter. (Smaller sticks will be crunchy throughout, larger sticks will have a bit of a crust and a softer interior.).
- Arrange about an inch apart on greased cookie sheets. Brush with olive oil and sprinkle with kosher salt.
- Bake until golden (10-12 minutes).
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RECIPE SUBMITTED BY
The picanço-barreteiro (woodland shrike) is the Portguese Society for the Study of Birds "bird of the year" for 2009.
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