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Recipe for bread sticks with sesame without yeast. Italian bread sticks of Grissini

Grissini is bread sticks. The recipe for dishes came from Italy. Preparation options Great set. Grissini can be prepared with various spices, you can also add cheese, bacon or ham. As a spript, the seeds of flax or sesame, poppy, large salt, dried seasonings are used.

How to cook Grissini?

The dish is pretty simple, the main thing is to work a little with the dough. The cooking takes 2.5 hours, from finished semi-finished product It turns out 16 sticks.

For cooking 600 g of Grissini, the following components will be required:

  • 430 g of wheat flour;
  • 15 g dry yeast;
  • 240 ml of boiled water;
  • 20 ml of olive oil;
  • one tablespoon of butter;
  • 5 g and 10 g of salts and sugar sand, respectively;
  • 15 g of dried olive herbs;
  • sesame.

Production:

  1. It is very important to properly knead the dough so that Grissini is fragrant and delicious. First you need to sift flour twice.
  2. Then flood dry yeast, mix thoroughly.
  3. In a little warm boiled water (about 30-40 degrees) dissolve salt with sugar sand, pour half of the prepared volume into the flour mass, mix.
  4. Add soft cream and olive oil, thoroughly stirring.
  5. Pour the remaining water in the resulting mass and knead the dough.
  6. Cover the dishes with a dough food film or towel. Put for 60 minutes in a warm place. At this time, the yeast will begin to "work" and raises the dough.
  7. Then the dough is necessary to change hands moistened cold waterAnd leave for another 20 - 30 minutes. After that, roll over a thin layer.
  8. Next it needs to be cut into the same strips.
  9. Each strip from the test is collapsed in the form of a spiral (you can leave the usual form) and to dip in the sesame.
  10. Stay on the baking sheet, lubricated with oil (you can put the parchment). It should be borne in mind that the dough with increasing temperature increases in volume. Therefore, you should leave a small distance between the products.
  11. Bake in the heated oven up to 220 degrees before the appearance of goldenness (about 20 to 25 minutes).
  12. Stay on the plate, cool.

Dish is ready.

Italian bread sticks. Video recipe:

In 100 g of finished dishes - 261 kcal, proteins -7 g, fats - 6 g, carbohydrates - 40 g.

Possible cooking out fresh dough, then the dish will become dietary. You can also cook Grissini if \u200b\u200bthe cake remains extra dough.

If you make sticks thin, after baked, they will be crispy, but if you increase the thickness, inside they are soft. Everyone can choose a cooking option.

Grissini with cheese

IN ready dough Add cheese and leave for half an hour or rising an hour. The semi-finished product is put on a flat, pulled surface, divided into small pieces, roll out.

Cut the tube in the form of a pencil and a length of 20-25 cm. On a baking sheet to be sealing parchment and put sticks, before the oven, they should stand for 15-20 minutes in a warm place. Heat the oven to 180-200 degrees, decompose products and bake for 15-20 minutes.

Video recipe:

With Parm Ham

To make Grissini with ham, it is necessary after baking to give a wand to cool. Then wrap each loaf with sliced \u200b\u200bslices of Parma ham.

With bacon and cheese

The finished dough put on the fabric to the flour and divide into 2 parts. Each of the parts stretches with your hands and form a rectangle, but do not roll. On the dough sprinkle curly cheese. The product is wrapped in such a way that it turned out 3 layers. There should be a layer rectangle, cut it into strips.

Bacon also cut into the same strips, the dough together with the bacon twist and put on the prepared baking sheet. Semi-finished product cover with cloth and put in a warm place for 1 hour, then sprinkle with water and put the oven in heated to 220 degrees. Bake 10-15 minutes until golden crust appears on the surface. Grissini with bacon and cheese are ready.

With garlic, dill, tmin

To give sharpness and interesting taste in Grissini, you can add garlic, dill, spices.

Video recipe from Julia Vysotskaya:

Breadstands with Hamon

After baking, give the dish to cool and wrap the chopped hamon.

Grissini without yeast

In deep dishes pour salt, sugar and eggs. Mix and connect with water or milk, add some flour and a couple of flags of olive oil. All ingredients mix thoroughly and prepare a homogeneous mass of them.

On the table, grapped flour, it is necessary to roll out the dough into the reservoir and cut the strips of the same length out of it. Then roll flashers from them. Total will turn out 10-15 products. From above, snatched products sprinkle sesame seeds, you can use another additive. In the preheated oven, place semi-finished products and bake for 10 minutes until the ruddy crust appears.

Video recipe:

Hi, honorable citizens!

Here, with the heat - the recipe for Italian Grissini in Greek came running with the heat, which just pulled out of the oven.

The awesome thing!

I prepared in the version of PP, but it is not fundamentally.

In general, it is a snack that is open to any impulse of fantasy and now you will be convinced. But first let's figure it out what is Grissini.

Grissini is crisp breadsticks from Italy, thickening approximately into the finger and a length of somewhere with a pencil. As a rule, prepared from yeast dough, similar to cooking bread.

If you have come to be in an Italian pizzeria or a trate, then you probably tried them and, for sure, they could not break away from them. And while this unhappy pizza will bring, you have already sought these Grissini with olive paste and wine, and in figa it, this pizza.

The Italians assure that the first baked Grissini in 1679 Baker from Turin Antonio Brinero at the direction of the local doctor who attending the duke of Savoy from food poisoning.

The doctor ordered to get rid of poorly cooked bread and give duke only dried flat breadsticks.

Grissini are both snack bars and sweet.

The base of Grissini is flour, water, olive oil and yeast. But today they are rarely made without additives.

Let me ask you here ideas about what can be added to Grissini.

Onions, garlic, olives, sun-dried tomatoes, pesto, tomato Pasta. seed seeds, poppy, sunflower, flax, fennel, turmeric, coriander, cumin, black pepper, dried herbs: basil, oregano, thyme, rosemary, solid or soft cheeses: Parmesan, Pekorino, Feta.

The classic is sugar with cinnamon.

As for flour, it can also be experimenting here too.

I make Grissini in Greek style, without yeast. Here they are called crying and they are very common here as fast snack. In any first shopping or kiosk, you can find several types of these bread sticks.

Ideally serve them with a cheese plate, wine, salad, pasto, with soup, with pasty cheeses and snacks, with cheese fondue, or just take a job / to school / on a coffee table with a TV as a light snack with tea or coffee. These Grissini can be combined with sweet additives of honey, novella and jam.

Recipe Grissini

by 30-40 pieces

Required products:

  • flour - 500 gr. (I have wholegrain)
  • basin - 2 tsp.
  • water - 100 ml
  • salt - 1 tsp.
  • sugar or honey 1 tsp
  • wine - 150 ml
  • soda - ½ tsp
  • olive or sunflower oil - 150 ml
  • sunflower seeds - 50-60 gr. (optional)
  • ground black pepper - 1 pinch (optional)

If you use white flour, then the wine is better to take white so that the Grissini does not darken. In the whole grain version it does not matter.

For breading, I used in hand:

  • raw sunflower seeds
  • seung
  • oatmeal

Cooking method:


Very often it happens that the bread has ended at home, but no one wants to run behind him. Or just there is no such possibility. What to do in this case? Celebrates can baking wands, baked enough quickly. Many hostesses know about it and often use this option. Especially since the sticks are gorgeous not only with hot soup or tea, but with ordinary milk, and with many other dishes. Today we will make the preparation of this delicious food - Sticks-corrosive, besides, with various additives and seasonings.

Recipe stick with cheese and fragrant herbs

Cheese can be used any, which only expects at the right moment in your refrigerator. Required products: Warm water - 150 ml, Sugar sand - one spoon Tea, fast dry yeast - one teaspoon, flour - 250 grams, salt - half of a teaspoon, solid cheese - 200 grams, cumin and rosemary - half a teaspoon, one egg, Olive oil - two tablespoons, poppy seeds or sesame. Cooking bread sticks with cheese. We do opar. We pour warm water into a cup, we pour it into it mix, add yeast, cover up - and let it stand in 15 minutes.

In the meantime, we cut fresh cumin and rosemary, rub the cheese on the grater. Sift flour into a large bowl, put salt, herbs and cheese, mix. Now we pour yeast, mix again. Add an egg and then mix the dough. To make it easier to knead, we pour olive oil, two spoons. Turn on the oven to heat up to 200 degrees. After 15 minutes, we begin to form casing sticks. To do this, part of the dough is pressing and rolled through the kitchen surface with your hands. Next to the table, we pour a little seed seed seeds and rush them into the dough. In the completion of the process of sticks, lay out on the baking sheet, shining with parchment, and we ship into the oven, where we bake about 10-15 minutes.

Cooking Recipe Grissini - Italian Breads

Such products are available in each restaurant and cafe Italy. For their preparation you need the following products. For dough: flour - 600 grams, salt - two teaspoons, dry instant yeast - two teaspoons, water - 350 ml, olive oil - three spoons. For additives: large salt, drying, cheese, poppy, sesame. Cooking garlic chopsticks. We mix with salt and yeast. Add oil into warm water and gradually pour to flour, kneading constantly dough, which should be soft and elastic. Cover it and remove it for 60 minutes into a warm place.

Then we divide into four parts, each of which roll in a thin layer, we lubricate oil and sprinkle with grated cheese, sesame, olive dry herbs. A little rolling pin in the powder in the dough. After that, cut it on the strips of a two-chamber thickness. We twist them in the spirals and lay out on a baking sheet with a parchment, which is then sent to the oven for half an hour, heated to 200 degrees. Ready dish Cool and store in package or closed container.

Recipe sticks with sesame

This dish may well replace the usual bread in some situations, for example, when designing a buffet or buffet. Ingredients: Fresh yeast - 50 grams, top grade flour - one kilogram, sugar sand - two tablespoons, salt - one teaspoon, one hundred grams of vegetable oil and now consider lean recipe how to prepare bread sticks with sesame. We pour warm water into a deep bowl, exactly 500 ml, add yeast and sugar sand, stirred and leave for 20 minutes alone.

Then suit salt, let's prevent again. Then add the whole kilogram of flour and begin to knead the dough. In the completion of the process, we pour vegetable oil and take, while the dough does not take all the flour. Cover with a towel and leave for 20 minutes when room temperature. And then I wash to a homogeneous state.

Form chopsticks and bake

After 40 minutes, we divide the dough into three parts, rolling them with a thin layer and sprinkled with sesame on both sides. Then we cut long thin strips to one centimeter width. We drag the baking sheet with parchment and lay these strips on it. If you wish, you can twist them in the spirals, and you can leave straight.

Before the chopsticks will go into the oven, let them some minutes, 20 minutes, digest. But no longer need to make a lot in size. Heat up to 200 degrees oven, put a baking sheet in it and bake the sticks of 15 minutes. By readiness, we immediately remove with the bench and collect vertically bouquet. On the table we serve in a basket or high vase.

Traditional breadsticks: Cooking recipe

Your attention is offered another recipe for traditional Italian bread sticks of manual cooking. Products: Dry yeast - 1/3 package, can be replaced with one tablespoon of fresh bakers, warm water - 100 ml, Sand Sugar is one pinch, malt extract - two teaspoons, salt - one tablespoon, top-grade flour - Polkylogram. For the kneading test, we will use a glass container. Warming it, pouring hot water. Then we wipe dry, put the yeast, we pour warm water and add sugar sand pinch.

Stir until yeast is dissolved, and leave for 15 minutes alone. Mix a third flour and salt with a wooden blade. We gradually add one more flour, constantly kneading until the mass is doubled in volume. For the kneading test, we prepare the work surface and sprinkle with flour. From my bowl, we lay out the mass and, adding a little flour, for ten minutes, wash the dough. It should be elastic and smooth. We make from it a big ball.

The process of making bread sticks in Italian

We tear a small size with walnut, piece, form a ball from it and put on a sprinkled table. The same is done with the rest of the test. The result should be approximately 30 balls. We take one of them, knead my hands, then put on the table and roll up to the shape of a thin long sausage. Put on a baking sheet, lubricated with oil or fat. We repeat the operation and with other balls, folding on and there are our future bread sticks (about 30 pieces). The oven is warming up to 280 degrees and send a baking tray for 10 minutes. Then get it and turn it over the product.

And again in the oven. Already minutes for 7-8. No need to allow brown baking. Let be cooled - and can be served on the table. Cooked correctly according to this recipe, the sticks should be with a crispy crust. Put the dish for a couple of minutes in the oven immediately before serving.

Grissini - crisp breadsticks from Italy. They bake them mostly from the yeast base, sprinkling with seeds or salt. Elegant Kushany is served in restaurants and bars as an aperitif, snacks to alcohol or the completion of dinner.

In our publication, we will tell about these interesting snacks:

  • you will find out where they appeared
  • what are Italian Grissini,
  • than season
  • what is eating and how to serve.

We will open the most delicious options Cooking and show the highest photos.

All about wandes of Grissini - from history to recipes

Origin of delicacy: Two versions of the emergence

  • We will be transferred to Piedmont (one of the territories of Italy) in the nineteenth century. The ruler of the country lived in sorrow due to the illness of a young heir. The prince has been sick for a long time. To alleviate the boy's fate, the Father ordered his cook to prepare such bread, which would not harm the digestion of the Prince. The baker gave the Ghersino. History is silent, whether crowned individuals managed to solve their human problems, but the new dish quickly spread throughout Italy. And after some time and outside the kingdom, the oven was a pretty cereal grissini.

  • There is both the second version that takes place on the network. Transfer will have to be transferred already to the Turin of the Fourteenth Century. A practitioner, the name of which is not mentioned, has long treated his rich patient from gastritis. But all attempts to bring relief to immesa tolerated fiasco. Then the healer decided to apply a special diet, the basis of the bark will be easy food. It was important to make bread as easy as possible. For this, the doctor divided yeast dough On small pieces and baked them in the form of sticks. Such a number of bread was enough to quench the hunger, and the digestion was not overloaded. So the Italian sticks of Grissini appeared - dietary assistance to the patient of the stomach.

How to prepare grain sticks of Grissini - Features and tricks of the recipe

Dough for Grissini

It is made yeast - fresh or blessing. Accordingly, with the addition of oil (vegetable / cream) or without. Sugar sand, egg component Also at the discretion of the host. In general, if the dough remains from yeast pies / pie, it is quite possible to put on Grissini.

What springs traditionally decorate the top of the bread sticks

  • large salt;
  • nuts;
  • sesame, linen, anise, Tminne seeds;
  • spices, spices;

What put in the dough

These can be different solid cheeses, grated on the grater; Crumpled olives, garlic, dried tomatoes, parma ham. Its slices can wrapped with finished products when feeding or, very finely knocking, roll inside the base.

The form depends on the cutting of the base, its thickness, lengths. Italian sticks of Grissini, according to recipes, can be different:

  • thick / subtle;
  • long / short;
  • smooth / twisted.

It seems that even braided in pigtails, the products will not lose their attractiveness. A rosy crispy crisp and a minimum of the ball - a children's dream that the bread consisted only from the humpbacks. And she was successfully implemented in Zamorsk Kushan.

The most delicious Grissini - recipe with photos

Ingredients

For the basics:

  • wheat flour - 420 g;
  • yeast dry - 5 g;
  • sugar sand - 25 g;
  • vegetable oil - 40 ml;
  • warm water - 250 ml;
  • salt - 3 g

For filling no1:

  • olives - 20 pcs.;
  • garlic - 2 teeth.

For filling No2:

  • grated cheese - 200 g;
  • dried tomatoes - 100 g;
  • black pepper - 1/2 h. l.

Cooking Italian Breadfolds Grissini

Loose flour mix with sugar, salt and yeast. Pour warm water (30-40 degrees), butter. Mix and knead. Initially a spoon clockwise, then - with your hands. The knead you need at least ten minutes. I smell a little flour on the table, spread the lot of the bowl and we take the hands intensively and slowly. If you add too much flour component, there is a risk of getting too tight scored dough. It must be elastic and easy. At the end you need to put it in a bowl of food film and put for 20 minutes in a warm place.

For no1 filler with olive grinding and mixed with chopped garlic.

For the filler NO2 - we mix the grated cheese and very finely chopped tomatoes with pepper.

During this time, the mass will have time to come. Remove it from the bowl, lay out on the table and divide into two halves.

One part will be collected in a ball, we roll in a rectangle with a thickness of 0.5 cm, sprinkled with olives with garlic (take 2/3 parts).

One third of the wide part is put on the olives, sprinkled with the remaining olives, cover the remaining plast so that the filling was inside the similarity of a flat pie.

The resulting long rectangle can be cut to rectangles less and a half or two centimeters wide. Each workpiece is slightly crushed and turn into a vitu wand.

These pencils will lay out on a lubricated oil parchment paper. At this time, we will make Grissini with cheese and dried tomatoes. Actions repeat as described above.

Natures with bread sticks put in the oven preheated to 210 degrees for 10-15-25 minutes. It all depends on the thickness of the products and the abilities of the oven. Determining readiness Indicator - their rosy and amazing flavor.

Finished cheese Grissini and olive lay out in a basket or dish. Serve with sauces. Crispy crust and soft fragrant flesh with a spicy filler will not leave indifferent neither households or guests.

The simplest Gryricini - a quick clear recipe

  • Put 20 g of fresh pressed yeast in a cup. Fill 2 tsp. Sugar and pour 100 ml warm water. If you add hot - nothing will come out. Yeasts do not work in boiling water. Temperature should be up to 40 degrees. The mixture should stand 20 minutes warm and turn into a hat.
  • In a bowl, sift flour (1 st), pour out the yeast, stirred with sugar, pour out 1/2 h. L salts, mix. Add more flour (2-3 cups) so to knead elastic dough. Leave it to approach, covering the film. Little baking sheet with parchment, lubricated vegetable oil.
  • It's a slumbering mass to knead and roll in a sausage, which is cut into small pieces.

On a note

Before cutting in the dough you can roll the grated solid cheese In the process of the knead and the raw sticks of the Grissini will turn out.

  • Each romance to roll in the sausage with a length of 15-25 cm and a thickness of 3-7 mm. You can scroll through it like a flagellum. It turns out a more interesting form. The thinner of the bread wand, the more crisp will be at the exit.

Crisp breadsticks can be your favorite among the snacks. Prepare them simply and every time you can make a diversity and receive new tastes. You can add cheese to the dough, sprinkle with sesame, olive herbs, chili pepper, rosemary, oregano, paprika, Tmina, and anything. You can combine these same additives and get something unique every time. In addition to additives, you can also play with forms: try bake thin, thick or twisted and select which you like more.

Step 1. Prepare all ingredients

7 gr. Salts dissolve in 280 ml. Warm water. Water take warm, but not hot, the temperature should be around 32-36 degrees.

Weigh 500 gr. flour In a big bowl (I used a mixer bowl) and mix with 1.5 h. Spoons of high-speed yeast. Purchase the contents well.

Old flour, it is desirable to sift.

If you use dry yeast - increase their number up to 4.5 hours, alive, in turn, you need to take about 35 grams. Do not forget that those and others require pre-dissolution in water. How to do - read on the package.

Step 2. Check the dough

Add water to flour, pour 2 tbsp. Spoons of olive oil.

Mix the mixture and knead the dough.

I used a planetary mixer for this. If you don't have an assistant - lay out the dough on the flour surface and smear about 15 minutes with your hands until it becomes elastic and pleasant to the touch.

After that, shift the dough into a large bowl, tighten the food film and leave it in a warm place to fermentation for an hour and a half before the volume has doubled. Do not forget that the container in which the dough will "grow", you need to take with a reserve so that nothing has been convinced.

An important point that concerns any bread dough, as well as a pizza test: do not try to make the dough less sticky pouring flour. Flour can add 2-3 pinching maximum, and even more in order to sprinkle the work surface. If you move - the dough will become too dense, the airiness will be lost. It is necessary to achieve the desired consistency with extremely mixing.

As a warm place, you can use the oven in the light bulb mode or the heating in it for a couple of minutes.

Step 3. Remove the shape of the shape, leave for proof

This is how the dough after fermentation should look like:

If during this time the dough you have risen badly (but at least a little) - do not be discouraged. Try waiting for some time. If there is no result - look for the problem in ingredients, indoor temperature and yeast

You can make Grissini any form you like. The easiest option is to roll the dough into a layer of a thickness of a little less than 1 cm.

Using a knife for pizza (or ordinary) cutting the layer on a strip of a width of 0.5-2 cm, depending on what you want to see the finished sticks: thin, medium or thick. Strips In turn, shove on the working surface with your hands to impart a cylindrical billet and, then, move to a baking tray.

Also, cutting the dough layer, you can make a strip about 2 cm in width, and then twist them with a screw.

Length - Varnish at your discretion. If the billet seems long - cut the knife. You can also change the thickness: see that it turns out too thick - pull the product in length.

After the wand is molded - put it on the tray on which you plan to bake, do the same with the other blanks.

Leave for 30 minutes, the knocker is a baking sheet or kitchen towel.

The baking sheet is preferably noted with baking paper. It is also not worth putting the workpiece of the test close to each other - in the process of proofing and baking it will increase in volumes.

If you want to make a spice dough, herbs and other aromatic additives - it is better to do this at the dough rolling stage: first roll the layer 1.5 times thicker than you plan to get in the end and season it in taste, then roll up to the desired thickness, and Remove the desired forms. Additives imprinted in the dough and excellent flavors.

Another option: flavory olive oil and apply it on the billet before baking. To do this, pour about 80 ml. Oils in a deep plate, add spices to taste and let it stand for some time. The longer it is to not be - the more flavors and flavors absorbs oil.

Step 5. Preheat oven to 200 degrees, bake 15-20 minutes

Remove the food film (or what you were covered there) with a bawdy and send it into the oven preheated to 200 degrees.

Depending on the size and desired degree of goldenness, bake the Gryricini need 15-20 minutes. If they made very thin sticks can be enough and 10-12, so do not miss the point of readiness. To understand that sticks are ready very simple - their crust will acquire a beautiful golden-bread color.

After getting a baking tray out of the oven - do not rush to dypipe sticks right away. Let them lie next 5 minutes, so they will be easier to depart.

That's what happened to me in the end:


But twisted-oil variation:

Get ready-made Gryricini with tea, beer, instead of bread ... In general - as you wish.