“Soon the bread will be making itself….The crusty, full-flavored loaf that results may be the world’s easiest yeast bread.”
Nick Fox from the New York Times
The Associated Press also covered us in an article that ran all over the U.S:
It is nearly Thanksgiving and there are pumpkins in everyone’s shopping cart, generally in a can. If you want a real treat, that is easy and will have you wanting to skip the canned isle in the grocery store, try roasting your own pumpkin. Baking the pumpkin caramelizes the sugars and makes for a sweeter puree than boiling. You’ll want to start with a “pie” or “sugar” variety and avoid the BIG Jack-o-Lantern pumpkins which are great for carving but are too watery to eat their flesh. Once you have roasted your pumpkin you can use 1 cup for Oatmeal Pumpkin Bread on p. 100 of Artisan Bread in Five Minutes a Day, the rest is for your favorite pie recipe. Read More
Hmm. What to do with that leftover prosciutto? Better wrap it around some Italian breadsticks (grissini). Grissini are infused with olive oil, but since the oil infuses just as nicely when drizzled over the unbaked sticks as when mixed into the dough, you have a variety of choices of which pre-mixed dough to use– you don’t have to use an olive oil dough (even our olive oil dough will need additional oil). This batch was made with a basic peasant dough (page 94), but as below, it works nicely with any of the listed ones.
All page numbers refer to my book, The New Artisan Bread in Five Minutes a Day (on Amazon and other booksellers).
Makes a generous handful of grissini
Use any of these pre-mixed doughs: Boule (page 53), European Peasant (page 94), Olive Oil (page 214), Light Whole Wheat (page 131), or Italian Semolina (page 143)
1/2 pound (orange-size portion) of any pre-mixed dough listed above
Olive oil for drizzling, preferably extra-virgin, dispensed from a small-tipped squeeze bottle
1. Preheat the oven to 400 degrees F. A baking stone is optional, but if you’re using one, allow for a 20 minute preheat, otherwise 5 minutes is adequate.
2. Line a cookie sheet with parchment paper or a silicone mat, or simply grease it well with olive oil.
2. Take a small piece of dough and gently roll it into a ball. Gradually stretch and roll the ball on a lightly floured wooden board until you achieve sticks with a diameter of about 1/8 to 1/4 inch. Lay them out on the prepared cookie sheet with an inch or so between each stick.
3. Generously drizzle a stream of olive oil over each stick.
4. Bake near the center of the oven for approximately 6 to 10 minutes. Grissini are done when they are nicely browned and beginning to crisp (they will firm up when they cool). Serve plain as an hors d’oeuvre or with one half wrapped with a prosciutto strip.
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