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Grissini

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Grissini

Baked until dry, these Italian-style bread sticks are often served with antipasti.

Good with pre-dinner drinks or with dips, such as tomato salsa or soured cream and chive.

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Prepare Ahead

The bread sticks will keep for several weeks if stored in an airtight container.


Instructions

  1. 1

    Mix the flour, salt, sugar, and yeast together in a large mixing bowl. Add 120ml (41/2fl oz) water to mix to form a soft pliable dough. Knead well for 10 minutes. Place in a lightly oiled bowl and loosely cover with oiled cling film. Leave in a warm place to rise for 1 hour.


  2. 2

    Lightly grease 2 baking trays. Preheat the oven to 220°C (425°F/Gas 7). Transfer the dough to a lightly floured work surface, punch down the dough, and lightly knead. Break off pieces of the dough the size of a walnut and roll each piece into a long stick about the thickness of a pencil. Place slightly spaced on the greased baking trays.


  3. 3

    Brush the sticks of bread with the beaten egg and sprinkle half with sesame seeds and half with coarse sea salt. Do not leave the dough to rise after shaping. Bake for 12–15 minutes, or until golden and crisp. The sticks should snap easily and not be doughy in the middle.


  4. 4

    Transfer to a wire rack and leave until completely cooled.


Ingredients

  • 250g Strong White Bread Flour,
  • 1 tsp Salt
  • 1 tsp Sugar
  • ½ tsp Fast-Action Dried Yeast
  • 1 tbsp Olive Oil
  • 1 Egg, beaten, to glaze
  • 1 sprinkle Sesame Seeds, to sprinkle
  • 1 sprinkle Coarse Sea Salt, to sprinkle

Makes 24 

Total time required Total time:

  • Preparation time:
  • Cooking time:
  • Other time: rising

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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