Black-Olive Grissini
- Preparing Time: -
- Total Time: -
- Served Person: Makes 32 breadsticks
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- parchment paper
- 1/2 cup rye flour
- 1/2 cup well-shaken buttermilk
- Carbohydrate 4 g(1%)
- Cholesterol 8 mg(3%)
- Fat 1 g(2%)
- Fiber 0 g(1%)
- Protein 1 g(2%)
- Saturated Fat 1 g(3%)
- Sodium 60 mg(3%)
- Calories 30
Preparation Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment. Whisk together flours, baking powder, baking soda, sugar, and salt in a large bowl, then stir in olives, buttermilk, and butter until a dough forms. Turn out onto a lightly floured surface and knead 5 or 6 times. Halve dough and form each half into a 12-inch log. Cut each log into 16 pieces. Roll each piece into a 10-inch-long rope and arrange 1/2 inch apart on lined baking sheets. Brush breadsticks lightly with some of egg wash. Bake, switching position of sheets halfway through baking, until golden and crisp, 25 to 30 minutes total. Cool on sheets on a rack 30 minutes. Cooks' note:
Preparation Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment. Whisk together flours, baking powder, baking soda, sugar, and salt in a large bowl, then stir in olives, buttermilk, and butter until a dough forms. Turn out onto a lightly floured surface and knead 5 or 6 times. Halve dough and form each half into a 12-inch log. Cut each log into 16 pieces. Roll each piece into a 10-inch-long rope and arrange 1/2 inch apart on lined baking sheets. Brush breadsticks lightly with some of egg wash. Bake, switching position of sheets halfway through baking, until golden and crisp, 25 to 30 minutes total. Cool on sheets on a rack 30 minutes. Cooks' note:
