Juniper Grissini (Long Crispy Bread Sticks) |
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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 4 |
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This recipe appeared in Food & Wine magazine and is by Mario Batali. He makes these with myrtle, but crushed juniper berries make a great substitute. They go especially well with soup. Ingredients:
3/4 cup water |
2 cups flour (plus more for dusting) |
1 tablespoon honey |
1/4 ounce yeast (1 package) |
3 tablespoons extra virgin olive oil |
1/2 teaspoon juniper berries, crushed or 1/2 teaspoon juniper berries, ground |
1 tablespoon kosher salt |
cayenne pepper, for dusting |
Directions:
1. In a large bowl, stir together water, 1/2 cup flour, honey and yeast; let sit until foamy, about 10 minutes.
2. Stir in remaining 1 1/2 cups flour, olive oil, juniper berries, and salt; knead on a floured surface for form a smooth dough.
3. Place dough in a lightly oiled bowl and cover; let sit until doubled in size, about 1 hour.
4. Preheat oven to 425 degrees F; line 3 large baking sheets with parchment paper.
5. Punch down dough and divide into 4 equal pieces.
6. Roll each piece into a 6x10 inch rectangle; cut lengthwise into 1/2 inch strips.
7. Arrange strips on prepared baking sheet and dust with cayenne pepper; let stand until they puff up, about 15 minutes.
8. Bake until golden brown, about 15 minutes.
9. Let cool and crisp before serving.
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