Abm Italian Breadsticks- Grissini |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 18 |
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I found this recipe in a bread machine book that I received for my birthday from my mother last year. If your machine has instuctions that the yeast should be placed in the pan first then reverse the order in which you add the liquid and dry ingredients. Ingredients:
200 ml water |
3 tablespoons olive oil, plus extra for brushing |
3 cups unbleached white bread flour |
1 1/2 teaspoons salt |
2 1/2 teaspoons easy-blend dried yeast |
poppy seed, for coating (optional) |
coarse sea salt, for coating (optional) |
Directions:
1. Pour the water and olive oil in the bread machine pan, sprinkle over the flour, make sure you cover the water completely.
2. Add the salt in corner of the pan, make a small dent in the flour (not as far down as the liquid) and add the yeast.
3. Select the basic dough setting and press start.
4. Ligtly oil two or more baking sheets.
5. When dough cycle has finished, remove from the machine and knock it back on a lightly floured surface.
6. Roll out into a rectangle of approx 9x8 inch.
7. Cut into three 8 inch long strips, cut the strips widthways into ten.
8. Roll and stretch each piece to 12 inch approx if you like them crispy, make them shorter/thicker if you like more bread structure (the dough is very elastic, its easiest to start rolling them beween your hands).
9. If using the poppy seeds or salt, scatter some on the work area and roll them into the dough, this is best done halfway through the rolling process, later on they do not want to stick.
10. Be careful with the salt, its quickly too much.
11. Space apart on the baking sheets, brush lightly with some olive oil, cover with clear film and leave in a warm place for 10 to 15 minutes.
12. Preheat oven to 400°F.
13. Bake for 12 to 15 minutes (longer if you made them shorter and thicker) or until golden brown, turning once.
14. Transfer to a wire rack to cool.
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