Parmesan and Paprika Grissini

Grissini or bread sticks, are the perfect accompaniment to salads or soups. My son Cass who loves any kind of fresh made bread eats them plain as a snack. I make two variations of grissini one with parmesan and paprika and the other with garlic and fresh herbs.

This time Cass asked for the paprika ones.

I like serving those as an appetizer as well, very easy to make, and pretty fast ( excluding the rising time).

From one recipe you get 24 bread sticks. This recipe comes from the " baking simple and sensational" recipe book by Jean Paré

Ingredients:

1 1/3 cups .............................. warm water

1 tsp ....................................... sugar

2 1/4 tsp ............................... active dry yeast

3 cups ................................... all-purpose flour

1 1/2 tsp ............................... salt

1/3 cup ................................. olive oil

2 tbsp ................................... all-purpose flour

1 cup ..................................... finely grated parmesan cheese

2 tsp ..................................... paprika

Water (for brushing the grissini)

1 tsp ..................................... coarse sea salt

3 tbsp .................................. finely grated parmesan cheese ( to sprinkle on the grissini)

Stir warm water and sugar into a small mixing bowl until sugar is dissolved. Sprinkle yeast over top and let stand for 10 minutes until foamy.

In a large mixing bowl combine the flour and salt, mix well make a well in the center add the olive oil.

Add the yeast mixture to the well. Mix until a soft dough forms. Turn the dough out on a lightly floured surface and knead for 5 to 7 minutes or until smooth and elastic adding the second amount the flour ( 2 tbsp ) to prevent from sticking.

Gently roll the dough out to 10 inch round. Add the parmesan and paprika.

Fold the dough in half to inclose the filling. Knead for 3 to 4 minutes until evenly combined. Place the dough into an extra large greased bowl turning once to grease top. Cover with cling wrap and cover with tea towel.

Let stand into a draft free place for about 1 hour or until double in bulk.

Punch the dough down. Turn onto an lightly floured surface and divide into 2 equal parts.

Roll each part into an 12 inch rope. Cut into 12 ( 1 inch ) pieces.

Roll each piece into an 6 inch stick. Repeat with the second portion. Place the sticks onto two greased (or line with silicon mats) baking sheets.

Brush with water sprinkle with sea salt and parmesan cheese. Bake into a preheated oven of 450˚F for 15 minutes. Switch the position of the baking sheets halfway through the baking time to ensure uniform baking.

Variation: omit the parmesan and paprika. Add 1/2 cup of fresh chopped basil and 4 garlic gloves finely minced.

Serve with salad or as an appetizer.

Enjoy!