Recipe: Italian Breadsticks (Grissini Torinesi) and Spanish Bread Loops (Picos)

ITALIAN BREADSTICKS (GRISSINI TORINESI)

"From the city of Turin, these crispy breadsticks can be made as thin as a pencil or as fat as a cigar. These famous Italian breadsticks are served with an antipasto or an appetizer. They are easily digested, designed not to curb the diner's appetite for the rest of the meal."


"Coat them with any spice, herb, or seed you desire; replace the sesame seeds with the topping of your choice, such as coarse sea salt, fresh rosemary, or dried fennel seeds. Sprinkle the topping over the sticks after they have been brushed with the egg glaze and bake as directed."

2 teaspoons dry yeast (or 1/2 ounce (15g) cake yeast)
1 cup plus 2 tablespoons (275ml) water, divided use
1 teaspoon malt extract
3 1/2 cups (500g) unbleached flour, sifted
2 teaspoons salt
3 tablespoons olive oil
2 tablespoons semolina
egg glaze, made with 1 egg yolk and 1 tablespoon water
Sesame seeds, for topping*

Sprinkle the yeast into 1/2 cup (125ml) of the water in a bowl. Leave for 5 minutes, then add the malt extract; stir to dissolve.

Mix the flour and the salt in a large bowl,. Make a well in the center and pour in the dissolved yeast and the olive oil. Use a wooden spoon to draw in the flour from the sides. Stir in the remaining water, as needed, to form a firm, sticky dough.

Turn the dough out onto a well-floured work surface. Knead the dough until smooth and elastic, about 10 minutes. Cover with a dish towel and let rest for 10 minutes.

Knead the dough for 10 minutes more. Shape the dough into a rectangle, 12in x 8in (30cm x 20cm) and 3/4in (1.5cm) thick. Cover with a dish towel; let rest for 10 minutes.

Lightly oil two baking sheets and sprinkle them with semolina. Cut the dough lengthwise into four equal pieces, then cut each piece lengthwise into ten strips. Stretch each strip until it is 10in (25cm) long. Place the strips, about 1/2in (1cm) apart, on the baking sheets. Brush the strips with the egg glaze and sprinkle with sesame seeds.

Bake in a preheated 400 degree F oven for 15-20 minutes. Transfer the sticks onto a wire rack, then let cool.

*Coat the breadsticks with any spice, herb, or seed you desire; replace the sesame seeds with the topping of your choice, such as coarse sea salt, fresh rosemary, or dried fennel seeds. Sprinkle the topping over the sticks after they have been brushed with the egg glaze and bake as directed.

VARIATION:

SPANISH BREAD LOOPS (PICOS):
Make one quantity Grissini Torinesi dough, except after the second kneading, divide the dough into two equal pieces. Shape each piece into a rectangle, about 8in x 6in (20cm x 15cm). Cover with a dish towel, then let rest for 10 minutes. Preheat the oven to 425 degrees F/220 degrees C. Cut each rectangle lengthwise into 16 equal strips, then cut each dough strip in half to make 64 pieces of dough. Tie each strip in a single knot. Place each knot on a lightly oiled baking sheet. Brush with water and, if desired, sprinkle with coarse sea salt. Bake for 15-20 minutes. Cool on wire rack.

Makes 40 breadsticks
Source: Ultimate Bread by Eric Treuille and Ursula Ferrigno