GRISSINI TORINESI (ITALIAN BREADSTICKS)
From the city of Turin, these crispy breadsticks can be made as thin as a pencil or as fat as a cigar. These famous Italian breadsticks are served with an antipasto or an appetizer.
Provided by Poppy
Categories Healthy
Time 30m
Yield 40 sticks
Number Of Ingredients 11
Steps:
- Sprinkle the yeast into 1/2 cup (125ml) of the water in a bowl.
- Leave for 5 minutes, then add the malt extract; stir to dissolve.
- Mix the flour and the salt in a large bowl,.
- Make a well in the center and pour in the dissolved yeast and the olive oil.
- Use a wooden spoon to draw in the flour from the sides.
- Stir in the remaining water, as needed, to form a firm, sticky dough.
- Turn the dough out onto a well-floured work surface.
- Knead the dough until smooth and elastic, about 10 minutes.
- Cover with a dish towel and let rest for 10 minutes.
- Knead the dough for 10 minutes more.
- Shape the dough into a rectangle, 12in x 8in (30cm x 20cm) and 3/4in (1. 5cm) thick.
- Cover with a dish towel; let rest for 10 minutes.
- Lightly oil two baking sheets and sprinkle them with semolina.
- Cut the dough lengthwise into four equal pieces, then cut each piece lenghwise into ten strips.
- Stretch each strip until it is 10in (25cm) long.
- Place the strips, about 1/2in (1cm) apart, on the baking sheets.
- Brush the strips with the egg glaze and sprinkle with sesame seeds.
- Bake in the preheated oven for 15-20 minutes.
- Transfer the sticks onto a wire rack, then let cool.
Nutrition Facts : Calories 53.1, Fat 1.2, SaturatedFat 0.2, Cholesterol 4.7, Sodium 117, Carbohydrate 9, Fiber 0.4, Sugar 0.2, Protein 1.4
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