- 270g warm water (a)
- 25g fresh yeast (a)
- 30g olive oil (b)
- 5g malt extract (b)
- 500g strong flour (c)
- 15g sea salt (c)
- More olive oil and salt to sprinkle over the bread before baking.
Grissini
steve bennett
7th February 2012
Grissini
Can be cooked as a softer breadstick, or as a drier crisp stick.
Ingredients
Method
Dissolve (a) yeast in the water.
Add (b) to liquid.
Put (c) in mixing bowl of kitchen aid machine with dough hook. Slowly add (a)&(b) mix into dry.
When all mixed, leave on machine for 10minutes to work to a smooth dough.
Cut and shape to desired size breadstick. Rub extra oil over the sticks and sprinkle a little more salt (or Parmesan), cover lightly with cling film, and prove at room temp for 1 hr.
Bake @180c for 8-12 mins.
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