Bacon and Parmesan Grissini (thin breadsticks)
{makes about 36}
2 1/2 cups unbleached, all-purpose flour
1 1/2 teaspoons instant yeast
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3 tablespoons nonfat dry milk
6 slices bacon, cooked and finely chopped
3 tablespoons olive oil
1 cup water
1 egg white + 1 teaspoon water, whisked with a fork
1 cup finely grated parmesan
Stir the flour, yeast, salt, pepper, and nonfat dry milk together. Add the bacon, olive oil, and water. Stir until combined. Knead using the dough hook of an electric mixer for 5 minutes, or until the dough is soft and sticky. Transfer dough to an oiled bowl and cover with a piece of oiled plastic wrap.
Let the dough rise until doubled in bulk, about 75 minutes.
Preheat oven to 425. Line three cookie sheets with parchment. Divide the dough in half, working one half at a time, press each half into a 10 x 12" (approximately) rectangle on an oiled surface. Let the dough rest for 5 minutes. Press it out again once it has rested.
Brush the dough with the egg white, then press half of the parmesan onto each half. Use a pizza cutter to slice into 1/4 to 1/2" strips (on the shorter side of the rectangle). Transfer the strips to the prepared cookie sheets and cover for 30 minutes.
Bake for 12 minutes, rotating the pans halfway through if baking two at once. If needed, add a minute or two more of bake time to achieve the desired crispiness.
Transfer to wire baking racks and cool. Serve the same day. The grissini may be stored, loosely covered at room temperature, but will lose some of its crispness.
(Recipe adapted from King Arthur Flour "Seed and Spice Grissini")
For the full blog post, visit: http://www.bakeat350.net/2018/03/bacon-and-parmesan-grissini-thin-breadsticks.html
