Grissini are long skinny breadsticks sprinkled with a variety of toppings; baked in the over until your desired crispness. Try some with coarse salt or garlic salt or grated parmesan cheese. I like to put them in a flower vase and watch them disappear.
Grissini
Giorgio Celmo
Ingredients:
· 1 envelope active dry yeast
· 1 cup warm water, 110° F.
· 1 1/2 teaspoons sugar
· 2 1/4 to 2 1/2 cups all-purpose flour
· 2 tablespoons olive oil
· 1 teaspoon salt
Preparation:
Put warm water in a cup; sprinkle yeast over water and stir in sugar; let stand for about 10 minutes, or until it begins to bubble.
Combine 2 1/4 cups flour and salt in a large bowl; pour in oil and yeast mixture and stir until stiff dough is formed. Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as needed to keep from sticking to hands and board.
Place in a large bowl greased with shortening or butter; turn dough over to coat the dough well. Cover with towel and let rise in a warm place for about 30 minutes. Dough should double in bulk. Punch down the dough and place on a floured work surface. Roll out dough to about quarter to half inch strips, roll into sticks, and place on a cookie sheet bake 10 to 15 minutes at 375 degrees until desired crispness. You can add different toppings such as coarse salt, parmesan cheese, or poppy seeds prior to baking
