Karly is back today with another great recipe!
Many years ago, after having my first daughter, my mom and I decided to try the hCG diet. In addition to the daily hCG injections, you are stuck on this super strict 500 calorie-a-day diet, and included in that diet was two slices of Melba toast.
Have you ever had a plain Melba toast?
But since the diet originated in Italy, they did not eat Melba toast, they ate grissini breadsticks.
Boy were we ever missing out on something totally amazing.
Seriously, we ended up having to go back to eating Melba toast because we were certain we would nosh on those delicious little sticks til we ruined the diet completely.
Grissini are super simple to make, and they are very versatile as well. I’m including the basic recipe itself, but you can add almost anything you want to the mix. I personally prefer heaping teaspoons of rosemary, cracked black pepper and a couple dashes of garlic powder, but I also love to pat down a nice sprinkling of kosher or sea salt on top before I cut the dough into thin strips for baking. So many possibilities it makes me drool just thinking about it.
- ½ cup warm water
- 1 package active dry yeast
- 1 teaspoon sugar
- 1¼ cups all-purpose flour, divided
- ½ cup whole wheat flour
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- In a large bowl, combine the water with the yeast, sugar and one-half cup of the all-purpose flour. Set aside for 10 minutes, until bubbly.
- Stir in the remaining all-purpose flour, wheat flour, olive oil and salt and knead until smooth and elastic, about 5 minutes. Wash out the bowl and coat it with a thin layer of olive oil. Place the dough in the bowl, cover with plastic wrap and allow to rise in a warm place for 1 hour.
- Remove the dough from the bowl and divide it into four pieces on a floured surface. Roll out each piece into a rectangle, 4 by 12 inches. Cut the dough lengthwise into one-third-inch-wide strips. Place the strips about one-half-inch apart on a greased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining dough. Allow the grissini to rise until puffed, about 30 minutes. Meanwhile, heat the oven to 400 degrees.
- Bake the grissini, in batches, on the top shelf of the oven until lightly browned, about 10 minutes, rotating halfway through. Cool on a rack and continue until all the grissini are baked. Cool, then store in a sealed bag, being careful not to break them.