Grissini

Homemade grissini are just great!

Grissini (Italian bread sticks) make a very tasty snack recipe from Italian Traditional Food. Grissini can be eaten with soup, pasta dishes, antipasti or just enjoyed on their own. Grissini will make a pleasant change from the usual snacks available. Also try Rustic Italian bread, Bread rolls, Ciabatta bread, Olive Bread, and Focaccia breads.

Makes: 16

Resting Time: 60 minutes

Peraration Time: 20 minutes

Cooking Time: 15 minutes

Oven Setting: Preheat to 180C (350F) or Gas Mark 4

Ingredients for grissini bread sticks:

1 cup plain flour (all-purpose)
100ml (approx) lukewarm water
2 tsp dry active yeast
1/2 tsp salt
2 tbsp olive oil
1 tsp caster sugar

Method:

1. Dissolve the yeast and caster sugar in the lukewarm water.

2. Set aside for a few minutes.

3. Sift the flour into a large warmed bowl.

4. Sprinkle in the salt.

5. Make a well in the flour using a wooden spoon.

6. Pour the yeast and water mixture into the flour well.

7. Sprinkle about 1 tablespoon of flour over top of the yeast mixture. Wait (about 10 minutes) for bubbles to appear in the yeast.

8. Once the bubbles have appeared, you can start to mix together the ingredients to form the dough.

9. Add the olive oil and continue to mix.

10. The result at this stage should be a round, firm ball of dough. If it is too dry, add a little more lukewarm water. If it's too sticky, add a little more flour.

11. Remove the dough from the bowl.

12. Place on a lightly floured surface.

13. Knead it by pushing your palms into and then turning it one quarter.

14. Keep kneading and doing quarter turns for about 10 minutes.

15. Place the bread dough in a lightly greased bowl, making sure that all the dough surface is greased.

16. Cover with a damp dish cloth.

17. Let it rise for about 1 hour in a warm place. It should double in size.

18. Lightly flour a work surface.

19. Line 2 baking sheets with parchment paper.

20. Remove dough from bowl and place on floured surface.

21. Punch it down once, hard, with your palms.

22. Divide the dough into 4 pieces.

23. Roll each piece out individually to a 50mm thickness.

24. Cut into 1cm strips using a pastry cutter or pizza cutter.

25.Roll the individual strips into a cigar shape.

26. Place onto the two baking sheets.

27. Leave to rest for about 20 minutes.

28. Sprinkle generously with salt and freshly ground pepper.

29. Place baking sheets into the preheated oven at 180C (350F) or Gas Mark 4.

30. Bake for 15 minutes until golden brown and dry.

31. Remove from oven.

32. Place the grissini (bread sticks) onto a wire rack to cool.

Tip:

1. If your yeast doesn't bubble (see Step 7), it's no longer active or you didn't use lukewarm water. You will need to start all over again, because the bread will not rise.

2. If you wish to add a dried herb such as basil, rosemary or thyme to the grissini, it can be done at Step 9.

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To discover more about Italian food visit the Italian Traditional Food webpage