Welcome to the 15th HBinFive Bread Braid

by Michelle on July 14, 2010

This week for HBinFive our assigned recipe is Gluten-free Cheddar and Sesame Bread. I had very good luck with our last Gluten-free bread and so was looking forward to making another version.

I had planned on making a loaf of the Cheddar and Sesame Bread and then a batch of Cheddar and Sesame Bread Sticks. But since I make Bread Sticks all the time, I decided to make some Grissini instead and was it fun to make. Just take some dough, chilled dough is the easiest to work with, and gently roll the dough into long snakes….Just like the clay snakes you made as a child. Then cut the snake into lengths. Then I rolled the cut snakes in a mix of poppy and sesame seeds and then laid them on a baking sheet. EASY! Bake at 375 degrees for about 15 minutes.

I made three baking sheets of Grissini but by the time I went to bed that night, I had eaten all the Grissini. So instead of making a loaf of bread, I just finished up the remainder of the dough into more Grissini the following day.

And I had some fun forming the Grissini into my initials too! :))






If you are participating in the HBinFive Bread Braid, please be sure to add your permalink below, and not your general address.

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Please do not add your link below until your HBinFive post or pictures are actually published.

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Comments

  • Danielle July 14, 2010 at 6:13 pm

    Oh YUM! and so cute with your initials. I made the bread loaf but not the bread sticks yet. I really like the nutty flavor. Although I sure would like to find a way to make GF bread without that funny aftertaste

  • Joanne July 14, 2010 at 6:32 pm

    Your grissini look fabulous! The cheddar infusion must give them such a nice flavor!

  • Bonnie- July 14, 2010 at 6:37 pm

    My breads are up. Love the photos. At first I thought you had photshopped your grisini. Sort of like the huge ball of string on the side of the road. This must have been good if you made it twice.

  • Mimi July 14, 2010 at 6:46 pm

    I love all the seed, the grissini look delicious.
    Mimi

  • Ezzie July 14, 2010 at 7:10 pm

    Great pics of luscious looking grissini! As always a great job!

  • Lynda July 15, 2010 at 7:02 am

    Michelle, those grissini look wonderful. Love the pic with your initials.

  • Guff né Old Pop July 15, 2010 at 7:05 am

    I did not know the difference between grissini and bread sticks. Seems like they would be quicker to make and a bit less fussy. They look great. How did you solve your wetness problem?

  • kat July 15, 2010 at 8:09 am

    I would have eaten them all too!

  • Judy July 15, 2010 at 3:41 pm

    Beautiful photos!

    Like Old Pop, I don’t understand the difference between grissini and bread sticks. My husband thinks they were pretzel sticks.

  • clarice July 15, 2010 at 4:11 pm

    I love your outdoor grissini photo!

  • Cathy (breadexperience) July 15, 2010 at 6:10 pm

    Yummy! Your Grissini looks fabulous. Love the photos. I liked the bread sticks but didn’t care too much for the loaf. It may be that I left the dough in the refrigerator too long.

  • Joanna July 17, 2010 at 10:37 am

    I’m finally back to baking, so I posted my bread even if it isn’t gluten free!

  • Jessica July 18, 2010 at 1:49 pm

    Your bread looks so yummy! I’ve never eaten gluten free breads before but I can hear that it is difficult to make. You make it look so easy!

  • Elwood July 25, 2010 at 11:21 am

    Great looking grissini. You made it look so easy maybe I could even do it. :)

  • A Canadian Foodie July 28, 2010 at 10:28 am

    I am crazy over bread making. Nuts over it. Yours looks DEADLY delish – and joyous all at once. I actually took a Bread Baking course at Le Cordon Bleu last Saturday… but haven’t posted it yet. I am still away on holidays…. back mid August. I have a few extra wireless minutes here while I wait for my husband in Bijeljina, Bosnia and just posted another lunch in Paris. I am so glad to start catching up on my reading… we just made Serbian Kubassa Sausage this morning with real pig intestines. It was an incredible experience and can’t wait to taste them! I cannot wait to get home and make bread, too!
    :)
    Valerie

  • […] I’ve made Pizza at least a gazillion times and I just made Grissini a month or so ago. So I decided to make Beer Pretzels and Soft Breadsticks. I’ve wanted to […]

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