Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 10 gm Fresh yeast or possibly 1 tsp. dry yeast, (1/4oz)
- 12 ml Hot water, about (4floz)
- 300 gm Plain or possibly wholemeal flour, (10z)
- 3 tsp Salt
- 2 Tbsp. Extra virgin olive oil
- 1/2 Tbsp. Malt extract
Direcciones
- 1. If using dry yeast, leave it to dissolve in the hot water for about 10 min.
- 2. Put the fresh yeast, if using, flour, salt, extra virgin olive oil and malt extract in a large mixing bowl.
- 3. Gradually add in the yeast water or possibly hot water, stirring it in with a fork or possibly spoon till the mix comes together in a fairly sticky dough.
- 4. Knead the dough till smooth, then break off walnut-sized pcs (each weighing 15-20g, 1/2-3/4 ounce) and roll them quickly into fat sausage shapes, using a little flour.
- 5. Put the rolls, one at a time, on an unfloured surface and roll them out finely with the tips of your fingers till they are about 24cm (91/2 inches) long and 5mm (1/4 inch) thick. (It is important not to use any extra flour while doing this or possibly they will slip rather than roll.)
- 6. Put them on lightly oiled baking sheets.
- 7. Alternatively, put the dough in a piping bag fitted with a plain 5 mm
- (1/4 inch) nozzle and pipe them onto the oiled baking sheets.
- 8. Cover with a clean cloth and leave to rise in a hot place for at least 10 min.
- 9. Preheat the oven to Gas Mark 6/200 C/400 F.
- 10. Bake the grissini in the oven for about 10 min or possibly till they are golden brown, then take them out of the oven and turn them over.
- 11. Return them to the oven for a further 10-15 min or possibly till hard and crisp.
- NOTES : These bread-sticks are a speciality of Turin and make an ideal accompaniment to starters and salads, as well as being wonderful crunchy ''nibbles'' on their own. Try making them in different flavours, using plain or possibly wholemeal flour and rolling them in sesame or possibly poppy seeds before leaving them to rise.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 12 servings | |
| Calories 22 | |
| Calories from Fat 20 | 91% |
| Total Fat 2.29g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 582mg | 24% |
| Potassium 17mg | 0% |
| Total Carbs 0.32g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.0g | 0% |
| Protein 0.32g | 1% |
