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Grissini
Bread Sticks
1 pkg. active dry yeast (2-1/4 tsp.)
1/2 C warm water
1 tsp. sugar
1-1/4 C all-purpose flour, divided
1/2 C whole wheat flour
2 TBS olive oil
1 tsp. sea salt
1 TBS cracked black pepper
1 tsp. water
1 large egg white, lightly beaten
Olive oil-flavored cooking spray
2 tsp. cornmeal
Plastic wrap
In a large bowl, combine the yeast with the warm water, sugar and 1/2 cup of the flour. Set aside for ten minutes, or until the mixture is bubbly. Stir in the remaining flour, wheat flour, olive oil and salt; knead until smooth and elastic. Clean the bowl and coat with a thin layer of olive oil. Place dough in the bowl and cover with plastic wrap. Allow the dough to rise in a warm place for about one hour.
Preheat oven to 400-degrees F. Remove the dough from the bowl. On a floured surface, divide dough into four pieces. Roll out each piece of dough into a rectangle (4x12 inches). Cut dough lengthwise into 1/3"-wide strips. Place the strips about 1/2" apart on a greased baking sheet; sprinkle with cornmeal. Repeat with remaining dough. Whisk egg white and water together; brush over dough strips. Sprinkle dough with cracked pepper and lightly coat with olive-oil flavored cooking spray. Allow the Grissini to rise until puffy, about thirty minutes. Bake the Grissini in batches on top rack of the oven until lightly browned, about ten minutes. Rotate halfway through. Bake remaining Grissini. Allow to cool before storing carefully in sealed bags plastic or freezer bags.
*Grissini image (C) Charles Haynes (2007). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license.
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