JUNIPER GRISSINI (LONG CRISPY BREAD STICKS)
This recipe appeared in "Food & Wine" magazine and is by Mario Batali. He makes these with myrtle, but crushed juniper berries make a great substitute. They go especially well with soup.
Provided by threeovens
Categories Breads
Time 2h15m
Yield 3 1/2 dozen bread sticks
Number Of Ingredients 8
Steps:
- In a large bowl, stir together water, 1/2 cup flour, honey and yeast; let sit until foamy, about 10 minutes.
- Stir in remaining 1 1/2 cups flour, olive oil, juniper berries, and salt; knead on a floured surface for form a smooth dough.
- Place dough in a lightly oiled bowl and cover; let sit until doubled in size, about 1 hour.
- Preheat oven to 425 degrees F; line 3 large baking sheets with parchment paper.
- Punch down dough and divide into 4 equal pieces.
- Roll each piece into a 6x10 inch rectangle; cut lengthwise into 1/2 inch strips.
- Arrange strips on prepared baking sheet and dust with cayenne pepper; let stand until they puff up, about 15 minutes.
- Bake until golden brown, about 15 minutes.
- Let cool and crisp before serving.
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