Ingredients
-
1
-
2
-
1
-
1
-
1
-
1/4
-
1/4
-
1
-
6
-
-
-
-
-
-
Directions
Grissini, Those very more-ish Italian breadsticks , Missy Wombat, saying these are more-ish is a flagrant understatement! They are fantastic! I only made half of the recipe because my oven is tiny Half still makes quite a lot, so I think we’ll have a few left by 4 pm (I’m still baking, and it’s noon now ) On second thought, maybe not I floured the dough well, as mentioned and had no problem with sticking The first batch I baked as they were, after that I started making braids and twists I did need about 2 tablespoons extra flour when making the dough, to get it to a kneadable consistency I didn’t chop the rosemary fine but it went through the pasta machine with no problems And I moved the breadsticks around after they were partly baked so they would brown evenly Thank you for this recipe! I’m going to throw out all my other breadstick recipes , Those very more-ish Italian breadsticks
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Steps
1
Done
|
Day 1: in a Small Bowl, Stir the Yeast Into 1/2 Cup of Warm Water. |
2
Done
|
Add Sugar and Stir. |
3
Done
|
Leave 10 Minutes to Ferment. |
4
Done
|
Stir Together the Flour, Cheese, Rosemary and Pepper. |
5
Done
|
Place in a Mound on a Large Board or Counter, and Make a Well in the Center. |
6
Done
|
Add the Yeast Mixture, the Remaining Water, and the Oil Into the Well. |
7
Done
|
Mix Together Until Stiff, and Knead by Hand Until Smooth For About 10 Minutes. |
8
Done
|
Shape Into a Ball, Place in a Greased Bowl, Cover With Clingwrap and Refrigerate Overnight. |
9
Done
|
Day2: Preheat the Oven to 350 Degrees F. |
10
Done
|
Grease 4 Baking Sheets. |
11
Done
|
Take a Handful of the Dough, Leaving the Rest Covered. |
12
Done
|
Dust Well With Flour and Press Into a Flat Disk. |
13
Done
|
Run the the First Setting of the Rollers in Your Pasta Machine. |
14
Done
|
Dust Again With Flour and Roll Through a Second Time. |
15
Done
|
Again Dust With Flour and Pass Through the Fettuccine Cutter on the Pasta Machine. |