Parmesan And Cracked Pepper Grissini

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Grissini are thin, crisp breadsticks that are irresistibly good. This recipe builds on the Rustic White Bread. Flavorings are added and a different shaping technique is used, but the dough is basically the same. Use a sharp knife, pastry wheel, or pizza cutter to quickly cut the dough, and use a ruler as a guide to make dividing the dough easier.
== Ingredients ==
* 1 package dry yeast (about 2 1/4 teaspoons)
* 1 cup warm water (100° to 110°)
* 3 cups bread flour, divided
* 1 1/4 teaspoons salt
* Cooking spray
* 1 teaspoon water
* 1 large egg white, lightly beaten
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1 tablespoon cracked black pepper
* 2 teaspoons cornmeal
== Directions ==
# Dissolve yeast in 1 cup warm water in a large bowl; and let stand 5 minutes.
# Lightly spoon flour into dry measuring cups; level with a knife.
# Add 2 3/4 cups flour and salt to yeast mixture; stir until a soft dough forms.
# Turn dough out onto a floured surface.
# Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
# Place dough in a large bowl coated with cooking spray, turning to coat top.
# Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough, If indentation remains, dough has risen enough.)
# Punch dough down.
# Cover and let rest 5 minutes.
# Turn dough out onto a lightly floured surface; roll into a 12 x 8-inch rectangle.
# Combine 1 teaspoon water and egg white, stirring with a whisk, brush evenly over dough.
# Sprinkle dough with cheese and pepper.
# Lightly coat dough with cooking spray; cover with plastic wrap.
# Gently press toppings into dough; remove plastic wrap.
# Sprinkle each of 2 baking sheets with 1 teaspoon cornmeal.
# Cut dough in half lengthwise to form 2 (12 x 4-inch) rectangles.
# Cut each rectangle crosswise into 12 (1-inch-wide) strips.
# Working with 1 strip at a time (cover remaining strips to prevent drying), gently roll strip into a log.
# Holding ends of log between forefinger and thumb of each hand, gently pull log into a 14-inch rope, slightly shaking it up and down while pulling. (You can also roll each strip into a 14-inch rope on a slightly floured surface.)
# Place rope on a prepared pan curving into a series of shapes so that rope fits on pan.
# Repeat procedure with remaining strips, placing 12 on each pan.
# Lightly coat ropes with cooking spray.
# Cover and let rise 20 minutes or until doubled in size.
# Preheat oven to 450°.
# Uncover dough; bake at 450° for 6 minutes with pan on bottom rack and 1 pan on second rack from top.
# Rotate pans; bake an additional 5 minutes or until golden brown.
# Remove breadsticks from pans; cool completely on wire racks.
Yield: 12 servings (serving size: 2 breadsticks)
Category:Italian Recipes
Category:Italian Appetizers
Category:Canapé Recipes
Category:Appetizer Recipes
Category:Italian Vegetarian
Category:Vegetarian Recipes
Category:Bread Recipes
Category:Breadstick Recipes
Category:Yeast Recipes
Category:Water Recipes
Category:Bread flour Recipes
Category:Flour Recipes
Category:Salt Recipes
Category:Cooking spray Recipes
Category:Egg white Recipes
Category:Cheese Recipes
Category:Parmesan cheese Recipes
Category:Black pepper Recipes
Category:Pepper Recipes
Category:Cornmeal Recipes
Category:Healthy Appetizers
Category:Healthy Recipes