Ingredients
-
2
-
1
-
2
-
1
-
3 1/2
-
2
-
3
-
2
-
-
1
-
1
-
-
-
-
Directions
Grissini Torinesi (italian Breadsticks), From the city of Turin, these crispy breadsticks can be made as thin as a pencil or as fat as a cigar These famous Italian breadsticks are served with an antipasto or an appetizer , From the city of Turin, these crispy breadsticks can be made as thin as a pencil or as fat as a cigar These famous Italian breadsticks are served with an antipasto or an appetizer
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Steps
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1
Done
|
Sprinkle the Yeast Into 1/2 Cup (125ml) of the Water in a Bowl. |
|
2
Done
|
Leave For 5 Minutes, Then Add the Malt Extract; Stir to Dissolve. |
|
3
Done
|
Mix the Flour and the Salt in a Large Bowl,. |
|
4
Done
|
Make a Well in the Center and Pour in the Dissolved Yeast and the Olive Oil. |
|
5
Done
|
Use a Wooden Spoon to Draw in the Flour from the Sides. |
|
6
Done
|
Stir in the Remaining Water, as Needed, to Form a Firm, Sticky Dough. |
|
7
Done
|
Turn the Dough Out Onto a Well-Floured Work Surface. |
|
8
Done
|
Knead the Dough Until Smooth and Elastic, About 10 Minutes. |
|
9
Done
|
Cover With a Dish Towel and Let Rest For 10 Minutes. |
|
10
Done
|
Knead the Dough For 10 Minutes More. |
|
11
Done
|
Shape the Dough Into a Rectangle, 12in X 8in (30cm X 20cm) and 3/4in (1. 5cm) Thick. |
|
12
Done
|
Cover With a Dish Towel; Let Rest For 10 Minutes. |
|
13
Done
|
Lightly Oil Two Baking Sheets and Sprinkle Them With Semolina. |
|
14
Done
|
Cut the Dough Lengthwise Into Four Equal Pieces, Then Cut Each Piece Lenghwise Into Ten Strips. |
|
15
Done
|
Stretch Each Strip Until It Is 10in (25cm) Long. |
