Prepare bread sticks at home. Bread sticks - Grissini. Recipe sticks with sesame

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 - cutting sticks, 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 chicken egg, oil olive - two tablespoons, poppy seeds or sesame. Cooking bread sticks with cheese. We do opar. We pour warm water into the cup, pour sand sugar in it, mix, add yeast, cover - 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. Flour sifting, 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. The finished dish is stored and store in a 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, Sand Sugar - Two tablespoons, salt - one teaspoon, one hundred grams of vegetable oil and seed seed. Now consider a lean recipe for 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 the towel and leave for 20 minutes at 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. Wear 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 with a wooden shovel of malt extract, a third of flour and salt. 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 away a small, size of walnut, a piece, form a ball and put the table from it on the table sprinkled. 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 the tray. This is 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.

Recipe stick with cheese and fragrant herbs

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

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. The finished dish is stored and store in a 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, Sand Sugar - Two tablespoons, salt - one teaspoon, one hundred grams of vegetable oil and now consider a lean recipe for 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 the towel and leave for 20 minutes at room temperature. And then I wash to a homogeneous state.

Form chopsticks and bake

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

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 away a small, size of walnut, a piece, form a ball and put the table from it on the table sprinkled. 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.

Crisp breadsticks have gained folk love for their versatility. Children love them for the fact that the fragrant long "fingers" can be replaced with the usual bread, men gladly crunch the salted straw behind the beer's circles, and the mistress is just glad that with the help of a single recipe, bringing insignificant nuances every time in it, you can prepare an interesting dish To feed even the biggest mom!

How such chopsticks appeared

For the palm of championship according to the invention of bread sticks, there are already three countries. This is: France, Italy and Asia. In Russia, this simple and lightweight snack is also far from a novelty, but compete with a three hundred years of the Italian recipe for the famous Gryricini, we are certainly not under power. Italians, unlike competitors, do not even call the name of the inventive pecary - Antonio Brunnel, who, by order of King Viktor Emmanuel II, first sued a variety of bread, not aggravating the stomach on the monarch.

Arguing their claims, the French put an emphasis on the main culinary national drawing - sophistication, and do not want to put up with the circumstances by which someone can bypass them in this particular feature. As for Thais, they simply state the fact that bread sticks are their national dish from time immemorial.

Classic

The classics of crispy straw from the bread dough are considered to be wands of Grissini. Often they are called fast cooking snack. But this is not quite so - quickly bread sticks of Italian origin only disappear. But on the test of the dough, the proofing and baking will take time - and no less than an hour.

Baking snack baking bread, take care of a suitable sauce - as a sweet meal to tea, it can be honey, chocolate paste or nougat, as an option to dinner - Tartar sauces, Remound or any other you like.

Technological data

Speaking by the tongue of technologists, bread sticks are a yeast (or darkness) bakery product, prepared according to the drying method in the oven. In the manufacture of products, it is possible to use different additives that change the taste characteristics of the finished dish.

The most common seasonings and additional components, popular with homemade bread sticks:

Schuput, cumin, rosemary, large salt, sugar.
Pieces of carrots, bell pepper, garlic, onions.
Son is solid or soft.
Caramel, Nougat, chocolate, honey, condensed milk.

Bread snacks can be prepared immediately in large quantities, as their storage is about a week. It is possible to restore the aromatic and taste qualities of products on the outcome of the storage period by a short drying of them in the heated oven.

Nuances and secrets of cooking

Bread sticks can be prepared and unplanned! Sometimes during baking or frying pies filling, and the dough remains unspent. Or you just find a long-forgotten briquette with a test in the freezer. In this case, it will only be formed to form a straw, strengthen its taste with the necessary ingredients and excellent snacks are ready.

Here are some more interesting features of cooking sticks:

How to cook sticks in silicone form

Now the silicone forms for the preparation of Italian bread sticks appeared on sale, which are thus obtained by smooth and at the same time all exit the same size and equal accumbrance. You can even use the form even in the microwave or on the medium lattice in the oven, but not in the grill mode.

Before first use, form you need to wash, dry and lubricate with oil slightly. Then fill the grooves with a cooked dough before the selected mark and install in the microwave. After 2.5 minutes of sticks, as a rule, ready. Before you remove them from the form, Silicon needs to give time to cool.

Grissini: Cooking Recipe

The most real sticks of "Grissini" are made long, from 20 to 30 cm.

Ingredients:

100 ml of yoke, kefir or sour milk;
150-160 g White flour in / s;
½ h. Spoons of instant yeast;
½ h. Sugar sand spoons;
½ h. Spoon of medium salt and 1 h. Spoon - large, on the sprinkle.

In a heated to 40 0, the milk product with a wooden spoon interfere with flour, but one should not achieve homogeneity. Put a bowl with a test to the cellophane package and wait for half an hour until gluten forms in the test. Only now you can add all the bulk components to the dough and knead the body to the plasticity.

Again, put a bowl into the package, this time by 40-50 minutes, as the dough should go well. Then, slightly accumulated mass, form 16 oblong twisted strips with a thickness of 3 to 8 mm and put them on the baking sheet, styled with parchment.

If you lubricate the sticks with a lysiegen or a yolk, it is not necessary to moisturize them, but the dry dough is desirable to sprinkle slightly with ordinary water and sprinkle with spices in the same stage. We bake the sticks at 180-200 0 for 15-18 minutes.

Grissini with mustard and onions

Another interesting recipe of Grissini is for lovers of a thin mustard fragrance.

Ingredients:

1.5 cups of flour;
½ glasses of water;
5 g dry yeast;
1 h. spoons (without a slide) - salt and sugar;
6 tbsp. spoons of olive oil;
3 tbsp. spoons of acute mustard (finished);
1 small bulb;
4 tbsp. Spoons of sesame seed.

How to cook

To the golden color to fry in oil a finely chopped bulb, cool. To knead the elastic plastic dough from all ingredients, and at the very end of the kneading add the cooled bow. To shape the ball from the entire test and roll it into a thin cake of about 8 mm thick. Cut a thin straw, spin each strip by a flavor and carefully put a baking sheet on the stuck parch. Now wands should be abundantly sprinkled with sesame and bake at 200 0 c for 15 minutes.

Chemicals with cheese

Bread sticks with cheese are just ideal for a large beer party, on which other bread products look inappropriate, and any alternative to chips and "kiries" still needed.

Ingredients:

150 ml of water;
2 cups of flour;
120 g of solid grade cheese;
9 g dry yeast;
1 tsp of honey, salt, olive oil;
3 tbsp. milk spoons;
3 h. Spoons of sesame and poppy.

Cooking cheese sticks

In warmed up to 40 0 \u200b\u200bwater, drift yeast, and then honey. Separately in the bowl, mix flour with salt and olive oil. By stirring the dough in one direction, pour into the flour honey-yeast liquid and vigorously knead the tight elastic dough. When it almost stops sticking to the hands, pumped in a bowl of finely grated cheese and continue to be used to complete the dough readiness.

For proofing, the test will be needed only half an hour. The formation of bread sticks is carried out similarly to the previous recipes, with the only difference - each stick on the contrary you need to lubricate the tassel, moistened in milk, and only then sprinkle with sesame.

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.

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 unfortunate pizza will bring, you have already sought these Grissini with olive pasta and wine, and on figs 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, dried tomatoes, pesto, tomato paste. Seeds sesame, poppy, sunflower, flax, fennel, turmeric, coriander, cumin, black pepper, dried herbs: basil, oregano, thyme, rosemary, solid or soft cheeses: parmesan, pecorino, 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: