Grissini sticks

Grissini breadsticks, traditional for Italian cuisine, are usually a little larger than a pencil. They are prepared from yeast dough with butter or vegetable oil, and sometimes there are recipes for this interesting pastry with the addition of eggs and even malt.

Today, different types of grissini bread sticks will be offered to you in almost any Italian restaurant and pizzeria. By the way, rye flour, onions and other delicious additives are often included in the recipes for this original pastry.

Ingredients

• Wheat flour (430 grams)
• Water (250 milliliters)
• Pressed yeast (15 grams)
• Sugar (1 tablespoon)
• Salt (0.5 teaspoon)
• Vegetable oil (2 tablespoons)
• White sesame (1 tablespoon)

Directions

1. To make grissini breadsticks, take wheat flour, water, fresh yeast (you can replace it with dry yeast - 5 grams), vegetable oil, salt, sugar and sesame (I only had white).
2. In warm (no more than 38-39 degrees) drinking water we will dissolve granulated sugar and pressed yeast. Let the yeast stand and wake up in a warm place for 15-20 minutes. If the yeast is fresh and of good quality, a characteristic frothy head will appear.
3. Sift wheat flour into a large bowl, add salt and yeast.
4. We begin to knead the dough so that it is moistened. Then, little by little, pour in the vegetable oil. It must be said that the amount of flour for the dough can vary depending on its moisture content - a well-kneaded yeast dough should be tender, soft, but at the same time quite elastic.
5. We round off the dough, giving it the shape of a bun, and send it to a warm place for 2 hours, not forgetting to tighten the bowl with plastic wrap or cover it with a towel. After an hour, you need to gently knead the dough and leave it warm again for another hour.
6. The dough will work well and will grow 3-4 times.
7. Now you need to divide the yeast dough into four parts so that it is convenient to work with it.
8. Sprinkle the table with wheat flour and add one of the four pieces of dough.
9. We roll it with a rolling pin into a thin layer - about 4-5 millimeters in thickness.
10. Sprinkle the layer evenly with sesame seeds and roll it with a rolling pin so that the seeds are pressed more tightly.
11. Using a sharp kitchen knife, or even better a pizza knife, cut the dough into thin long strips.
12. We turn on the oven to warm up. Twist the strips of dough with flagella, then transfer them to a baking sheet lined with baking paper. We bake grissini bread sticks for 20 minutes at 220 degrees.
13. Once the sticks are browned and crispy, the grissini is ready. I cooked several batches in turn: while one was baking, I twisted the second. And so all four parts of the test.
14. From this amount of products, a very decent amount of delicious crispy bread sticks is obtained.
15. Try and resist such mouth-watering crunches - it's impossible to stop!