Stand and Be Counted.

Olive Oil Grissini

2010 is the year of the US Census. It’s the time when we attempt to get an accurate count of the people in our nation. Despite controversy over the questions, I remain in awe of the undertaking. It’s hard for me to keep track of my kids, and I only have two.

The monumental task of tallying all the members of our society inspires me. Our forefather’s instituted this practice and it has served us for centuries for purposes of good (and perhaps some that are a bit questionable). Still in all, it’s a tradition and I am a sucker for tradition.

I am especially excited for this year’s census because I have the distinct pleasure of adding a couple of small, but worthy members to this great democracy. In counting them, I also counted my blessings. While there are obvious divides throughout the country, despite disagreements, I am proud of the individuals—yes, just about everyone—who makes my home a diverse, intellectually challenging and incredible place to live.

In honor of individualism, and my personal respect for the multitudes, I am baking Grissini (Olive Oil Breadsticks). Each strip of dough is unique and unlike the next, although they are all made from the same dough. I dressed some in rosemary and some in salt and a few with both. Later, I added a latin twist with chile pepper and garlic. No matter how I spiced these leggy, super-models of the bread world…they were delicious and addictive. I love how they stand up and ask us to take note of their special qualities.

Not only is there power in numbers, there is a good deal of taste as well. So tally your troops and let the world know about your delicious addition to the melting pot that is America.

Will I ever tire of salt and yeast?

Hearty Whole Wheat Flour.

Unkneaded dough ready to rest. 

Rosemary from the neighbor's garden...I think they are onto me.

My trusty salt cellar.

The toppings are prepped. 

The dough is read to roll.

Perfect circles and rectangles elude me.

Handmade bread sticks.

Each one is perfect in its own special way.

I bet you can't eat just one!

Note: This recipe was a huge hit. I made multiple batches—all of which were devoured. We could not get enough. It was perfect for a Friday night with a glass of wine and a few close friends. The kids loved them too. I would definitely try your favorite spice combinations and salt mixtures that suit your particular tastes. You really can't go wrong.

Grissini (Olive Oil Bread Sticks)

From Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois

Dough Recipe: 

5 1/2 cups Whole Wheat flour

2 cups All-Purpose flour, unbleached

1 1/2 tablespoons Granulated yeast (2 packets)

1 tablespoon Kosher salt

1/4 cup Vital Wheat Gluten

4 cups Lukewarm Water

1. Measure the dry ingredients. Whisk together flours, yeast, salt and vital wheat gluten in a 5-quart bowl, or preferably, in a re-sealable lidded plastic food container or food-grade bucket (not airtight).

2. Mix with water. Kneading is unnecessary. Add all at once to the dry ingredients and mix without kneading using a spoon or a 14-cup food processor, or a heavy-duty stand mixer with a paddle attachment. Using warm water will allow the dough to rise fully in about two hours. Do not knead! It isn't necessary. You're finished when everything is universally moist and without dry patches. 

3. Allow to rise. Cover the dough with a lid (not airtight) that fits well to the container. If you are using a bowl, cover it loosely with plastic wrap. Lidded ( or even vented) plastic buckets designed for dough storage are readily available. Leave it open a crack for the first 24 hours to prevent build-up of gases; after that you can seal it. 

Allow the mixture to rise at room temperature until it begins to collapse; approximately 2 hours.

After rising refrigerated the dough. Store in the lidded (not airtight) container and use over the next 14 days. Fully refrigerated dough is less sticky and easier to work with than the dough at room temperature.

With this method, do not punch down the dough. You are trying to retain as much gas as possible, and punching it down knocks the gas out and will make your loaves and breadsticks denser.

Grisssini Instructions: After you have made the dough.

1. Preheat the oven to 400 degrees. with a rack placed in the middle of the oven. A baking stone is optimal, but if you're using one, all for a 30-minute pre-heat, otherwise 5 minutes is adequate.

2. Line a cookie sheet with parchment paper of a silicone mat, or simple grease it well with olive oil.

3. Pull a ball of dough about the size of a softball off of your master dough. Roll the dough into 8 by 12-inch rectangle, 1/8 inch thick. Then cut 1/8-inch-wide strips with a pizza cutter or sharp knife. 

4. Lay the strips out on the prepared cookie sheet with 1/2 inch or so between each strip. Generously daub olive oil over each strip with a pastry brush. Sprinkle with salt and rosemary.

5. Bake near the center of the oven for approximately 10 to 16 minutes, depending on the thickness and width. The grissini are done when they are nicely browned and beginning to crisp (they will firm up when they are cool).