Parmesan grissini

Parmesan grissini

By
From
How to Cook Bread
Makes
15-18
Photographer
Peter Cassidy

Grissini are cooked at a much lower temperature than other breads, as the aim is for crisp breadsticks that have pretty much dried out inside. They have a close, light texture and so are not risen for long. Don’t try to make them all look uniform – they are most appealing if the shape and length is irregular. For plain grissini, simply leave out the Parmesan.

Ingredients

Quantity Ingredient
50g parmesan cheese
7g fresh yeast
150ml tepid water
2 teaspoons caster sugar
225g strong white flour, plus extra to dust
1 teaspoon salt
1 tablespoon olive oil, plus extra to grease
1 egg
1 tablespoon sesame seeds or maldon sea salt

Method

  1. Heat the oven to 150°C. Finely grate the Parmesan. In a small bowl, dissolve the yeast in 3 tbsp of the water then stir in the sugar.
  2. Mix the flour and salt in a large bowl, stir in the grated Parmesan, then pour in the yeast mixture, oil and enough of the water to make a soft but not sticky dough.
  3. Tip the dough onto a floured surface and knead for 5 minutes until starting to become smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled cling film and leave to relax for 10 minutes.
  4. Remove the dough from the bowl, roll it out into a rectangle, about 30 x 20cm, then cut it into 15–18 strips. Using your fingers, roll each strip of dough out into a thin sausage, about 1cm in diameter. Lay them on 2 oiled baking sheets, cover with lightly oiled cling film and leave to prove for 10–15 minutes, or until increased in size by half again.
  5. Beat the egg in a bowl using a fork, then sieve it. Carefully brush the grissini with beaten egg, sprinkle with sesame seeds or salt flakes and bake in the oven for about 45 minutes until golden brown and crisp through. Cool on a wire rack.
Tags:
bread
Leiths
baking
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