Babbo Breadsticks (Grissini)

Krista came up with an idea that it would be fun to get a group of folks together to bake and blog each week. A group of us on Slow Travel are going to do just that. Today is the third entry in our baking challenge as we continue to work our way through Dolce Italiano. This week it was Colleen's turn to select the recipe and she selected these bread sticks which are on pp 270 and 271..

It was nice to try a savoury recipe from the book. Gina makes these breadsticks daily and they are served at the bar at Babbo in NY City. They are easy to make - even for someone who is yeast phobic like myself. One taste of these breadsticks (I dare you to only try one!) and you'll want to hop a plane to NY to check out the other treats at Babbo!

Babbo Breadsticks (Grissini)

1/3 cup warm water

1 pkg yeast

pinch of sugar

2 cups all purpose flour

1 cup '00' flour (you could use 3 cups all purpose if you are unable to find 00 flour)

1 tsp salt

1/2 tsp cayenne pepper

1 cup cold water

2 Tbs EVOO

1/2 cup grated parmigiana cheese

1 Tbs unsalted butter

Kosher salt

Pour the 1/3 cup water in a small bowl. Sprinkle the yeast on top. Stir it in the water with a pinch of sugar. Allow to sit until frothy and foaming - about 8 minutes.

In bowl of a stand mixer combine flours, salt and pepper. Make a well in the centre of the mixture. Pour the yeast into the well followed by the water. Using the dough hook attachment, knead the ingredients until mixed for about 2 minutes. Stop the motor and add the 2 tbsp olive oil, butter, and parmigiana cheese. Continue mixing with the cough hook for 2 - 3 minutes until smooth.

Remove the dough from the bowl and place on a lightly floured board. Knead by hand until it is velvety smooth - about one minute. Place the dough in a greased mixing bowl. Cover with a greased piece of saran and set in a warm, draft free spot until double in volume (about 2 hours).

Preheat the oven to 375 degrees. Arrange two racks in the middle and lower part of the oven. Prepare three baking sheets by either oiling them and covering them with parchment or by covering them with a silpat sheet (I used silpat).

Turn the dough out onto the floured board. Cut into quarters. Leave one quarter on the board and return the rest to the bowl. Cover to ensure that the remaining dough does not dry out. Cut the dough into 1 inch pieces. Roll out each 1 inch sections of dough into a 14-15 inch breadsticks - about 1/8 inch thick. Brush lightly with olive oil - sprinkle with additional cheese.

Bake 12-14 minutes until golden brown (rotate half way through the baking to ensure even browning).

Makes about 30 breadsticks

Comments

[Kayte]

Love the breadstick holder...how classy and nice is this???? I must go on the prowl for something like this...soon, very soon.

[Jerry]

The credit goes to Gina - she suggests using a vase to serve them. Funny enough most of we slowbakers did exactly that! LOL