The breadsticks are crumbly and long sticks of bread dough. Originally from Turin, a city in "Piemonte", an italian region. Already known since 1600. In Italian they are called "Grissini". A fan of breadsticks was also Napoleon, who was really fond of them.
- Dissolve the yeast and honey in a little warm water and dissolve the salt in the rest of the water.
- Put the sifted flour in a bowl, add the dissolved yeast and mix.
- Add the oil slowly and salt water.
- Knead until you get an elastic dough.
- Place the dough on a surface to give a rectangular shape, brush everything with oil and sprinkle with flour.
- Leave to rise for two hours or until doubled.
- Cut sections of about one cm from the shorter side and pull the strips with your hands from both sides to the length of the pan you will use to bake.
- Prepare the pan with a sheet of parchment paper, place the breadsticks on top at a distance of about 3 cm.
- Brush with oil.
- Bake for about 15 minutes (or until golden brown) at 180 degrees In a preheated oven.
- Wait for them to cool down.
Advice:
If you want to flavor the breadsticks with aromatic herbs or spices, add the flavor you prefer to the dough.
.png)
Comments