Parmesan and Cracked Pepper Grissini

Name: Parmesan and Cracked Pepper Grissini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 710 milliliters bread flour, divided; 2 teaspoons cornmeal, divided; 2 teaspoons package dry yeast (about; 1 large egg white, lightly beaten; 57 grams 1/2 cup grated fresh Parmesan cheese; 1 Tbsp cracked black pepper; 1 teaspoons salt; 237 milliliters warm water (100° to 110°); 1 teaspoon water

Parmesan and Cracked Pepper Grissini might be just the hor d'oeuvre you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 142 calories, 7g of protein, and 2g of fat. This recipe serves 12. A mixture of warm water, egg white, yeast, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Dissolve yeast in 1 cup warm water in a large bowl; let stand 5 minutes.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Add 2 3/4 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Ingredients you will need

Dough

All Purpose Flour

Yeast

Salt

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

Ingredients you will need

Cooking Spray

Dough

Equipment you will use

Bowl

Punch dough down. Cover and let rest 5 minutes. Turn dough out onto a lightly floured surface; roll into a 12 x 8-inch rectangle.

Ingredients you will need

Dough

Punch

Roll

Combine 1 teaspoon water and egg white, stirring with a whisk; brush evenly over dough.

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Egg Whites

Dough

Water

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Whisk

Sprinkle dough with cheese and pepper. Lightly coat dough with cooking spray; cover with plastic wrap. Gently press toppings into dough; remove plastic wrap.

Ingredients you will need

Cooking Spray

Cheese

Pepper

Dough

Wrap

Equipment you will use

Plastic Wrap

Sprinkle each of 2 baking sheets with 1 teaspoon cornmeal.

Ingredients you will need

Cornmeal

Equipment you will use

Baking Sheet

Cut dough in half lengthwise to form 2 (12 x 4-inch) rectangles.

Ingredients you will need

Dough

Cut each of the rectangles crosswise into 12 (1-inch) strips.

Working with 1 strip at a time (cover remaining strips to prevent drying), gently roll each strip into a log. Holding ends of log between forefinger and thumb of each hand, gently pull log into a 14-inch rope, slightly shaking it up and down while pulling. (You can also roll each strip into a 14-inch rope on a lightly floured surface.)

Ingredients you will need

Roll

Place the rope on a prepared pan, curving into a series of shapes so that the rope fits on pan.

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Frying Pan

Repeat procedure with remaining strips, placing 12 on each pan. Lightly coat ropes with cooking spray. Cover and let rise 20 minutes or until doubled in size.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Preheat oven to 45

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Oven

Uncover dough; bake at 450 for 6 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 6 minutes or until golden brown.

Ingredients you will need

Dough

Equipment you will use

Oven

Frying Pan

Remove breadsticks from pans; cool completely on wire racks.