Grissini
Ingredients
Method
Dissolve yeast in water and set aside for 5 minutes.
Put the flour into a large bowl, add the liquid and knead vigorously for 3-4 minutes. Add the salt and knead for another 4-5 minutes or until the dough is smooth and can be shaped into a silky ball.
Leave to rest in an oiled bowl, covered with a tea towel for 1- 1/2 to 2 hours or until doubled in size.
Preheat your over to 200C.
Take the dough, knock the air out, shape into a log and cut it into 20 pieces.
Roll each piece in a snake-like shape. Brush with a little olive oil.
Chop the herbs and sprinkle them on the grissini. Place them on a baking tray lined with baking paper, making sure you allow some room as they will rise a bit more whilst baking and rest for 30 minutes.
Bake for 15-18 minutes or unto golden and crunchy.
Serve with antipasto meats, pickles, fresh fruit and cheese.
Ingredients
Directions
Dissolve yeast in water and set aside for 5 minutes.
Put the flour into a large bowl, add the liquid and knead vigorously for 3-4 minutes. Add the salt and knead for another 4-5 minutes or until the dough is smooth and can be shaped into a silky ball.
Leave to rest in an oiled bowl, covered with a tea towel for 1- 1/2 to 2 hours or until doubled in size.
Preheat your over to 200C.
Take the dough, knock the air out, shape into a log and cut it into 20 pieces.
Roll each piece in a snake-like shape. Brush with a little olive oil.
Chop the herbs and sprinkle them on the grissini. Place them on a baking tray lined with baking paper, making sure you allow some room as they will rise a bit more whilst baking and rest for 30 minutes.
Bake for 15-18 minutes or unto golden and crunchy.
Serve with antipasto meats, pickles, fresh fruit and cheese.