Well, I'm waiting to put my last batch in. I'm going to a party tonight and decided to make these today to take to the party. They are very tasty. It took me a little bit to get the hang of rolling the sticks. They are always a bit uneven for me. I have a feeling my shoulders might be a little sore tomorrow. The recipe makes about 40 instead of the 30.

I'll blog about them tomorrow. Meanwhile to entice you...

Marta, thanks for the sneak peek! My dough is rising and should be ready soon.

-Krista

I don't have a dough hook for my kitchen aid. Do you think the paddle attachment will work?

I don't have a kitchen aide... I used the old fashioned 'palm' attachment for kneading. It worked just fine!

Photos tomorrow

They were a hit at the party. I don't have a Kitchen Aid either and kneaded the dough by hand also.

They are/were delicious! I just updated my blog. Here's a picture of the finished breadsticks and there are in progress photos on my blog.

-Krista

Mine are rising right now. Dough looks great!

We have our community meeting tonight and I am going to take them with me, there.

I hope my daughter will help me with the rolling.

jan

quote:

don't have a kitchen aide... I used the old fashioned 'palm' attachment for kneading.

Sandi - you know me. I don't do old-fashioned!

Four teen boys just ate half the batch as they came out of the oven. I really like this dough--the cheese and butter/oil gives the breadsticks an almost flaky texture.

I took the dough out of the refrigerator about an hour ago, but it's still not quite room temp. Soon, I hope - I want to bake before it gets too warm today! Cannot *wait* to taste these!

I waited until mine were in the oven to "sneak" a peek this morning, just in case they did not look right. They look pretty good, and the kitchen smells wonderful, says David. Guess a photo will follow when I'm done.

I got up early to make the dough and let it rise, AND used the bread hook on my kitchenaid for the first time. Think I will be bringing some grissini goodie bags to our dinner tonight.

I did find the 00 flour at an Italian market not too far away. We also bought a cart load of other stuff, including a gallon jug of red wine. I think David thought he was in Italy . First batch coming out of oven . . .

My dough is rising now. It has another hour to go before I can start rolling.
All your pictures look so good.

I just put mine to rise.

The pictures are really lovely. I love all the different presentations!

I made these the other day. My staff will have a great morning snack tomorrow! They are delicious...cheesy and picante!

Wow they look great!!! I didn't have any time at all to do anything this week, and I'm sorry I didn't! Palma told me they taste wonderful.

Ida

Grissini!

Ecco Gisini!

Fun to make.

Ok--

I can't seem to get my picture on there. I learned it last weekend but the swiss cheese brain is not allowing me to do a repeat performance. And I got so frustrated that I left the r out of Grisini.

Anyway--they're great.

Maybe I can get the photo to go on my blog.

jan

Hey, jan, at least you have your blog up and running! David walked me through the steps to download, resize and post that picture, and I'll bet he'll have to do it a zillion times more. When he gets home from the gym, he promises to help me find some pictures that I can send to Kim and maybe get this blog thing finished (or ready to go, depending on how you look at it).

Baby steps,

Here is the finished picture. I have a step by step with more pics on my blog. (And an explanation for the pretzels on the plate.)

These were great. I did soem with cheese on top, some with salt, some with dried herbs, and some with the spice blend Gail gave me (hot peppers, salt, garlic, sage, and rosemary). Of course I had to try them all. Then I had to try them again to compare . . .

This was an easy thing to make. Thanks Colleen! I doubt I would have tried this recipe if it hadn't been a SSB selection.

Deborah,

On my last tray, I thought, hmm, I bet these would make nice pretzels, but thinking is only as far I got today. Yours look yummy.

Everyone's breadsticks look great! I had a hard time getting mine long and skinny, although the second batch was better than the first. Luckily, I don't mind short and fat breadsticks so it's cool.

I didn't think the tiny amount of cayenne in the recipe would be taste-able, so I was surprised at the kick in that first bite! mmmm. Tasty.

My indoor photos have a yellow tinge, so here's an outside shot ...