BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

BREAD STICKS (GRISSINI)

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Ingredients:

  • 1 ¾ teaspoon dry yeast

  • 1 1/3 cups warm water
  • 2 Tablespoon EVOO
  • 3 ¾ cups AP flour or (1 ½ cups wheat combined with 2 ¼ cups AP flour)
  • 1 ½ teaspoon sea salt
  • 1 ½ teaspoon ground pepper
  • 2 ounce parmesan cheese, grated
  • 1 ounce fresh herbs, finely chopped

Method:

Combine yeast and water in small mixing bowl and let stand 10 minutes or until yeast begins to foam; add oil, flour and salt; mix with spatula to combine; place on mixer with dough hook and begin kneading, adding cheese and herbs in three batches; knead for 3 minutes – dough should be soft and elastic; remove to table and roll into a rectangle ¼” thick; brush with oil and cover with plastic wrap; rise until doubled, approximately 45 minutes; remove plastic and cut into 1 oz pieces; roll into thin, long sticks; place parchment on underside of sheet pans and top with sticks; bake at 450ºF for 8 – 10 minutes or until golden brown; remove to rack for cooling.




TO RECIPES

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