Oh, this has been a doozy of a week weather-wise. It has been pouring! And I mean POURING! I never thought I’d get to baking my rosemary grissini. I kept saying, “Tomorrow I’ll bake them!”
That tomorrow never came. The weather was awful and when there was a break from the rain and the sun peaked out, I didn’t have the dough ready. So I finally just made the dough and I figured that, rain or shine, these grissini would be baked!
Did it rain the day I baked them (which was yesterday…boy, did I procrastinate!). YES! For goodness sake, it was a deluge. I even went outside in vain at one point to try to get a photo in “natural” light and the drops were dripping on my baking pan. But somehow, I managed to get a few shots.
So I really wanted these to be sassy and sophisticated grissini. YOU know…those really thin and pretty ones that look so elegant sitting next to a plate of prosciutto di Parma and some really great cheese. Obviously, that didn’t happen!
And, my husband even reminded me…
They’re really good, he told me. Then he said, “They’re supposed to be tinner.” Hey, he has a heavy Italian accent so thin is tin most of the times.
No, they weren’t ‘tin’ grissini. They were on the thicker side and they were just LOVELY! Really, so good! I made cauliflower soup, because as I mentioned, it was raining buckets! And because I honestly had no clue what to make for dinner besides these grissini. It was also because I didn’t happen to have any prosciutto di Parma to go along with them! We had soup and we had grissini (the “ticker” kind) and it was raining and it was not even chilly and it was all so wonderful!
This baking adventure of bread and summer herbs is for our #TwelveLoaves August challenge!
#TwelveLoaves is a bread baking group I started over 2 years ago!
#TwelveLoaves runs smoothly with the help of our friends. A huge thanks to our hostess Sherron from Simply Gourmet!
Here is what the amazing #TwelveLoaves bakers created this month with Summer Herbs!
- Basil Buns by Rise of The Sourdough Preacher
- Gluten Free Basil Parmesan Popovers by Simply Gourmet
- Herbed Buttermilk Biscuits by That Skinny Chick Can Bake
- Herbed Skillet Cornbread by Magnolia Days
- Keema Naan by Food Lust People Love
- Pesto Bread by Karen’s Kitchen Stories
- Pesto Quick Bread by Rhubarb and Honey
- Pull-Apart Bread w/ Cheese, Herbs, & Seeds by girlichef
- Rosemary Grissini by Cake Duchess
- Rosemary Parmesan Flatbread Crisps by A Shaggy Dough Story
- Thyme for Beer Bread by Kudos Kitchen by Renee
I followed this recipe from The Kitchn
- 1/2 cup of whole wheat flour
- 3/4 cup warm water
- 1 teaspoon honey
- 1 package (1 scant tablespoon) active-dry yeast
- 1 1/2 cup all-purpose flour
- 3 tablespoons good extra-virgin olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon chopped fresh rosemary
- Oil for the bowl
the bowl of a stand mixer, combine the whole wheat flour, water, honey
and yeast. Stir with a wooden spoon to combine and let sit for 10
minutes. The mixture will be foamy when it’s ready.
the remaining ingredients. Add the all-purpose flour, olive oil, and
salt. Mix on low speed with the dough hook attachment until combined,
and then on medium speed for 5 to 7 minutes until the dough is smooth
the dough from the mixer bowl and transfer it to a small bowl. Drizzle
a tiny amount of olive oil over the dough and roll it around until it
has been coated. Cover with a tea towel and let it rest in a warm place
for one hour or until doubled in bulk.
the oven and prep the baking sheets. When the dough is ready, preheat
your oven to 425°F and line 2 or 3 baking sheets with parchment paper.
dough (optional). If you would like to make several different varieties
of grissini from a single batch, punch the dough down and divide into
portions. For this post, I made rosemary grissini.
plain grissini, shape the dough into a rough, flat rectangle. Slice a
finger-sized piece from the long length of the rectangle with a sharp
knife or a bench scrapper. Roll it into a long, irregularly shaped long
strip and place on the baking sheet. Continue with the remaining
dough, placing the dough strips about 1/2″ apart. Note: The dough
contains enough olive oil that you shouldn’t need flour to roll it out.
If, for some reason, it is sticky, sprinkle a small amount of four on
your surface before rolling.
- For rosemary grissini, knead
about 1 teaspoon of finely chopped rosemary into the dough and roll
into snakes. Place the strips on the baking sheet. If you want to twist
them, pick it up and twist into a swirl.
- Let the grissini rest for a few minutes before baking, so they puff up a bit, about 15 minutes.
the baking sheets with grissini into the oven and bake for 10 to 15
minutes. At 5 minutes, rotate the pans and check their progress. The
grissini are quite thin, so they will burn easily! Keep an eye on them
and take them out when they are golden brown.
move the grissini to a cooling rack to cool. Once they are cool, store
them in an airtight container (for up to 2 to 3 days) until ready to