Sounds super fancy, right? They’re nothing but an Italian name for bread sticks.
In India we also know them as soup sticks. If you’ve ever traveled by Shatabdi or Rajdhani trains, you will definitely know what I’m talking about.
The Indian Railways serves that’s of insipid food in these trains. Nobody really appreciates the food, but everybody waits for the trays. So in the evening , before the meal,they serve a starchy vegetable soup with two bread sticks and a small blob of butter. We care not for the soup,but we love the soup sticks. But more often than not theyre worse think the soup. Hard, over baked and flavorless. So this time after making a hearty soup at home, we decided to make soup sticks.
But sweet child mentioned that he’d love garlic bread Flavored bread sticks.
Had this been a regular bread or a baguette, I would have baked and then cut slices and slathered with garlic and butter and cheese.
But the problem with a grissini would be that baking second time. They would indeed become wand for potter nerds from ollivanders. Only instead of dragon heart strings and Phoenix feathers as magical cores mine would have garlic.
Also a chemical reaction of yeast and the oils from garlic.
Garlic interferes with the activity of instant dry yeast. So the dough will not ferment properly with the addition of garlic. That’s why, the baker’s add seeds and salt to the grissini after the fermentation.
But wait, I’ve some magic at my disposal.
I’ve the Ossoro garlic bread essence that they sent me to try in my food and share the recipes with you.
Now the problem with garlic ,is that it interferes with yeast. So garlic will not give the best grissini.
So I made two batches.
The first batch, like a disbeliever, I added almost 1/2 tsp of essence. Like we do for vanilla.
I tried the first grissini and it tasted so overpoweringly of garlic bread…it was as though id roasted a few heads of garlic and was eating them.spoon fulls at a time. As if I really am Keen to drive away the vampires. No I’m not planning to drive away the good vampires. If they’re around, we want them around.
Then I realized, that this essence is actually needed in drops.
The next batch made me a belieber.
Err , an essential believer.
I added 6-7 drops of garlic bread essence to the dough and the Flavor of garlic was just right. So I ended up with the perfect garlic bread sticks.
We used them as sticks with a variety of dips.
The ones that were left over, became a little soft , primarily because Mumbai is extremely humid in this season. Suffice to say,you can retake these for a few minutes if you want them crisp again. Or enjoy them soft with soups or dips just like that.
I had a bowl of hummus,muhammara and green chutney pesto-just coriander ground with almonds and olive oil.
Try these bread sticks or grissini.
Ossoro essences are available on Amazon. You can click on the picture below the recipebcard and it will link you straight to Ossoro Garlic Essence.
Grissini Garlic Bread Sticks Baketitude
Crisp, whole wheat garlic flavoured eggless bread sticks or grissini that can be a simple snack. Dipped into soup or dips and sauces or even had with tea or coffee.
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- 200 gms or 1 1/2 cup whole wheat flour
- 1 tsp salt
- 1 tbsp honey or 2 tsp sugar
- 50 mils melted butter or olive oil...Plus a little extra
- 6 drops ossoro garlic bread essence
- 1 1/2 tsp instant dry yeast
- 140-150 mils warm water to knead
- Poppy seeds, pink salt, nigella seeds, sesame seeds , chopped herbs to crust the grissini
- Mix the honey or sugar in 140 mils of warm water.
- Place the flour in a bowl, add the salt and the yeast. Slowly pour over the butter or oil. And mix lightly. Add the essence.
- Knead with the Sweetened water to a stiff dough.
- Knead at least 14-15 minutes till the dough is smooth and elastic.
- Instead of greasing a bowl, grease a cookie sheet generously with the extra oil or butter.
- Shape the dough into a ball and flatten into a square of 4 inches on the cookie sheet.
- Brush the top with some more oil and cover lightly.
- After about 45 minutes, place two parchment paper on cookie sheets. Turn on the oven to 180C.
- Using a bench scraper or a super sharp knife cut strips of dough which are only half cm thick.
- Stretch gently and pull to about 10 inches, or a long as you'd like.
- If you're making them.the first time,I'd suggest trying our various thickness,so you'll know which you like.
- I made some longer and twisted them from one end, well, just because they were pretty.
- Just keep the half inch apart on the tray...they won't spread too much.
- Once you use up all the dough, spray some water on the grissini. Less water... Just a few drops.
- Now sprinkle seeds of your choice.
- The spray makes it easier to stick.
- You can twist the sticks or turn them around and coat all sides.
- Pop them into the oven straight away.
- Rotate the trays after 10 minutes.
- Another 4-5 minutes and you can smell the garlic.
- My grissini generally take 18-20 minutes to bake.
- I place leftovers in a Pringles jar to keep them fresh.
- And I always try to bake these fresh. They taste best when fresh like any bread. And these are super easy to make.
- To refresh these, spray with water and bake in 180C oven for a few minutes.