Juniper Grissini Long Crispy Bread Sticks Recipes

JUNIPER GRISSINI (LONG CRISPY BREAD STICKS)

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.

YUMMY BREAD STICKS

Steps:

• Soften yeast in 1/2 cup of the water.
• In a mixing bowl or bread mixer, add rest of water, salt, sugar, and flour.
• Mix to a workable state. Knead to a nice consistency.
• Melt butter and cover bottom of cookie sheet generously with butter (no substitutes). 5.Sprinkle with garlic powder.
• Roll out dough in baking sheet.
• Rub with butter and sprinkle parmesan cheese ( I like to add more garlic powder and Italian seasonings at this point).
• With a pizza cutter, cut into 1 inch strips longways, then cut them in half the opposite direction.
• Let rise for 20 minutes.
• Bake at 375 for 15-20 minutes.
• May be served warm or cold.

BANANA BREAD STICKS

Steps:

• Preheat oven to 350°F If you've decided to use them, roast your nuts for 7-10 minutes. Remove and cool.
• Grease two medium loaf pans.
• Mash the bananas and set aside.
• Chop the nuts (I used macadamia nuts), set aside.
• Put the flour, baking powder and baking soda in your food processor and mix to incorporate. Put in a large bowl.
• Put the brown sugar and oil in the bowl of the food processor and combine. Add the eggs or egg replacer. Process until combined. Add the vanilla and give it a couple more pulses. Add the mashed banana.
• Pulse once to combine.
• Add the chopped nuts to the flour mixture and mix them to coat.
• Add the wet ingredients to the dry until just combined. Don't over mix.
• Divide between the two loaf pans.
• Bake for 1 hour or until the loaves are done.
• I found 40 minutes was sufficient, but it may vary for different ovens. I used a wooden kabob stick to test my loaves. Once the stick came out clean I removed the loaves from the oven.
• Turn the stove temperature down to 200°F.
• Cool the banana bread in the loaf pans for about 15 minutes then turn them out onto metal racks and cool.
• Make sure they are cold before you cut them as they will fall apart.
• Using a serrated knife, cut each loaf in about 1 inch slices, then cut the slices in half so they resemble a biscotti cookie.
• I placed them cut side down on a metal cookie sheet covered with parchment paper. Bake for at least another hour. I found that more time is needed. Be patient it might take a while.
• The slices should be hard and crunchy when finished. Store in a tightly covered container. I'm going to glaze these with chocolate. :0).