The Sesame Grissini Recipe Tradition has it that breadsticks should be pulled the length of the baker’s arm—these are more manageable!
1–1 1⁄2 hrs
2 1/2 tsp dried yeast
2 1/4 cups bread flour,
plus extra for dusting
1 tbsp sugar
2 tsp salt
2 tbsp extra virgin olive oil, plus
extra for glazing and greasing
1/2 cup sesame seeds
1 Sprinkle the yeast over 1⁄4 cup lukewarm water. Leave for 5 minutes, stirring once.
2 Put the flour, sugar, and salt in a bowl. Add the yeast and 1 cup more lukewarm water.
3 Add the oil and draw the flour into the liquid, mixing to form a soft, slightly sticky dough.
4 Knead the dough on a floured surface for 5–7 minutes, until very smooth and elastic.
5 Cover the dough with a damp kitchen towel and let it rest for about 5 minutes.
6 Flour your hands and pat the dough into a rectangle on a well-floured work surface.
7 Roll the dough out to a 16 x 6in (40 x 15cm) rectangle. Cover it with a damp kitchen towel.
8 Leave in a warm place for 1–11⁄2 hours until doubled. Preheat oven to 425°F (220°C).
9 Dust 3 baking sheets with flour. Brush the dough with water. Sprinkle with sesame seeds.
10 With a sharp knife, cut the dough into 32 strips, each about 1⁄2in (1cm) wide.
11 Stretch 1 strip to the width of a baking sheet. Set it on 1 of the prepared baking sheets.
12 Repeat with the remaining strips, arranging them 3⁄4in (2cm) apart.
13 Bake for 15–18 minutes, until golden and crisp. Transfer to a wire rack and let cool completely. STORE These will keep in an airtight container for 2 days.
|Sesame Grissini Recipe|