[Stolen from the SF Chron]
Emporio Rulli's Grissini Torinesi (Turin-Style Breadsticks)
Makes about 5 dozen
1 tablespoon active dry yeast
1 1/2 cups lukewarm water (about 100°)
3 cups + 2 tablespoons unbleached bread flour
2/3 cup semolina flour
2 tablespoons unsalted butter, softened
1 tablespoon extra virgin olive oil
1 tablespoon kosher salt
1/2 cup unbleached bread flour
1/2 cup semolina flour
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
1 tablespoon water
For the dough: In a small bowl, sprinkle the yeast over 1/4 cup of the
lukewarm water and let stand 2 minutes to soften. Whisk with a fork to
dissolve the yeast, and let stand 5 minutes to activate.
In the bowl of a stand mixer, combine the yeast-water mix, bread flour,
semolina flour, butter, olive oil, salt and remaining 1 1/4 cups water.
Mix with a dough hook on medium speed for about 10 minutes; the dough
will clear the sides of the bowl. Alternatively, mix the dough by hand
with a wooden spoon, then knead by hand for 10 minutes.
Shape the dough into a ball and place in an oiled bowl. Turn to coat
the dough with the oil, cover the bowl with plastic wrap, and let the
dough rise until doubled, about 1 hour.
For shaping: Combine the bread flour, semolina flour and salt in a
small bowl and stir to blend. In another small bowl, combine the olive
oil and water.
Lightly oil four heavy-rimmed baking sheets (or bake in batches).
Sprinkle the work surface thickly with the flour mixture. Turn the
dough out onto the work surface and flatten it with a rolling pin into
an 18- x 6-inch rectangle. If the dough feels too soft and slack to
shape the breadsticks, transfer the dough to a floured sheet pan and
place in the freezer for about 10 minutes to firm it. Return it to the
floured work surface before continuing.
Brush the surface of the rectangle with the oil-water mixture, then
sprinkle generously with some of the flour mixture. With a chef's
knife, cut the dough into 6-inch by 1/4-inch strips, cutting just a few
at a time. With your hands, pick each strip up by the ends. The dough
is so supple that it will elongate as you lift it. Allow each strip to
become only as long as the baking sheet, then arrange them side by side
on the baking sheet, close but not touching. Let rise about 30 minutes.
Preheat oven to 350°. Bake the breadsticks until caramel-brown all
the way through (test by breaking one open), about 30 minutes. Cool on
Per breadstick: 50 calories, 1 g protein, 8 g carbohydrate, 1 g fat (0 saturated), 1 mg cholesterol, 125 mg sodium, 0 fiber.