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R27
GRISSINI (ITALIAN BREAD STICKS)
Ideal to serve with soup, dips and fresh pasta dishes.
INGREDIENTS
Full cream milk, scalded 300ml
Butter 60g/3 tablespoons
Castor sugar 1 tablespoon
Salt 1 teaspoon
Bread flour 600g/ 4 cups
Tandaco yeast 2 teaspoons
SETTING: DOUGH – PASTA
Handshaping procedure
Combine hot milk, butter and castor sugar. Stir until sugar is
dissolved. Let stand until milk is cool.
Place milk mixture, salt, bread flour and yeast into bread pan.
Follow steps 2 to 5 in the procedure on page R26.
At the end of the setting, press STOP. Remove the bread pan from
the bread machine. Remove dough.
Divide dough into 20 equal portions for thicker bread sticks or 40
equal portions for thinner, crisper bread sticks.
Roll each portion on a lightly floured surface to about 25cm in
length.
Place sticks on a lightly greased baking trays 3cm apart. Cover
with lightly greased plastic wrap. Leave in a warm place 20-30
minutes. Remove plastic wrap.
Brush sticks with Egg Glaze (Page R40) and sprinkle with rock
salt or sesame seeds if desired.
Bake in a preheated 220°C oven for 15-20 minutes or until crisp
and golden brown.
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Pasta Dough continued