Grissini

 

Grissini

Grissini

We have all seen them at posh restaurants, masquerading as a fancy pre-dinner snack.  In fact they are easy to make, quite delicious and worth doing occasionally to spice up your dinner party nibbles or to have with dips and cheese.

Now, before you read on and freak out a little bit, yes there is lard/chicken fat suggested in this recipe.  It is possible to make Grissini with olive oil... but lard is traditional and gives that extra flavour and crunch that you may well have unknowingly enjoyed......

 

5Grissini00 grams 00 bakers flour

1 tablespoon of lard, chicken fat, or olive oil, warmed to just melting

1 tablespoon of yeast

½ teaspoon of sugar or honey

¼ cup of warm milk

1 teaspoon salt

Water

 

Pre-heat the oven to 220°C

 

Add the yeast to the warm milk with the sugar and allow to bloom for about 30 minutes in a warm place.

In a large mixing bowl, add the flour and salt, then add the yeast mixture and the fat and work the mix  into a stiff dough, adding a little additional water if necessary.

Work the dough well, then allow to rise for about an hour in a warm place covered with a damp cloth.

Once the dough has risen, beat it down and knead again for about 5-7 minutes. 

 

Divide the dough into four equal portions, then work into long thin Grissini or bread sticks.

Lay on baking sheets, brush with a little milk and sprinkle over a little extra rocksalt, sesame seeds, Nigella seeds or poppy seeds, then bake in a hot oven for about 30 minutes or until very crisp.

 

Allow the Grissini to cool completely before eating.

Should make around 12 long thin breadsticks.