24 October 2013

Grissini

Baking with yeast is absolutely one of my favourite things to do and when I saw this recipe using sparkling mineral water, I just couldn’t resist giving it a try. It goes against everything I’ve ever read about yeast needing warm water to get things moving, this dough rose up beautifully and was so easy to knead and roll out into thin sticks. They baked up crunchy, tasty and oh so addictive, in fact The Chief couldn’t leave these alone and ended up feeling way too full to eat dinner, you've been warned! If left overnight just loosely covered (not in an air tight container), they were even crisper and crunchier the next day.


Grissini
Quantities adapted from Karen Martini

200g flour
60g semolina flour
5g salt
1 tspn dry yeast
150ml sparkling mineral water
1 tblspn oil

Optional:
1 tspn finely chopped rosemary (or thyme)
1 tspn sesame seeds (or crushed fennel seeds)

Put the flour, semolina flour, salt and yeast into a bowl and mix. Whisk together the water and oil and add this all at once to the flour, bringing it together to form a soft dough. Knead for 6 minutes until you have a smooth, silky dough. Cover the dough and rise for 45 minutes in a warm place.

Heat the oven to 160c. Divide the dough into 24 small pieces and use your hands to roll them out into thin 25cm lengths. If you are using flavourings, sprinkle these over the lengths of dough and gently roll them so that they stick to all sides. Place them on a tray and bake for 40 minutes, keep an eye on them after 20 minutes to make sure they’re not colouring too quickly.

Remove the tray from the oven and turn the temperature up to 170c. Season the grissini with a drizzle of olive oil, salt and pepper. Give the grissini a shake around to coat and return the tray to the oven to cook for a further 5-10 minutes to crisp up. Again, keep a close eye so they don’t become too dark.
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1 comment:

licencjanagotowanie.blox.pl said...

The grissinis are great ! I baked them few times already and I can't wait next one :) Thank you for the recipe :)