Grissini (Italian Bread Sticks)

Ingredients for Grissini (Italian Bread Sticks)

Instructions for Grissini (Italian Bread Sticks)

To prepare the Grissini (Italian Bread Sticks) recipe, please follow these instructions:

Dissolve the yeast in the water. Leaf flour and salt in a large bowl. Make a recess in the Middle, pour the yeast mixture in and add the oil. Mix it all to a dough. Turn the dough out onto the drill go knead dough for 10 minutes then. The dough should be fairly soft.

Form the dough into a rectangle of about 30 * 10 cm. Cover it with oil lubricated film and let it raise lunt (29 degrees) to double in size, about 1 ½ hours.

Remove the film and let the dough be as is or swabs with water and sprinkle with sesame seeds or poppy seeds round a hand over it. Portion dough into three pieces across. Share each piece in five bars. Stretch be rod, so they will be of equal length and thick. The dough is soft enough to stretch under its own weight, when you keep it up. It should not be necessary to trundle them. Put dejlængderne on a greased lunet griddle. Behind them 15-20 minutes at 200 degrees and let them cool on wire rack.