Home made
Grisini
500gr flour
2 teaspoons
dried yeast
1 teaspoon
sugar
½ teaspoon
salt
3
tablespoon olive oil
Around 250 mls warm water
I use a
machine, so I just dump everything in and start the machine, my lovely little
darling will do all the work. In the meantime, I preheat my oven to about 45
degrees Celsius.
After about
10 minutes in the machine, I check the dough, if it’s too hard (dry)I add some water
and start the little baby up again, if the dough is nice and soft, it’s ready.
Too wet, add some more flour.
Now I get
my stainless steel bowl and add around 2 tablespoon olive oil into it, take the
dough from the machine, form into a ball and use that ball, to wipe the
interior of the bowl with the oil. Clingfilm on top and off into the oven until
the dough has more than doubled.
Now it’s
elbow grease time. Turn out the dough on a floured surface, punch down and
start kneading, until the dough has a semi soft/hard feeling. It just should
not be sticky anymore. Now I knead in some grated cheese (sharp cheddar or
Parmesan is nice), 3 tablespoons of sesame seeds. Divide the dough into half
and into one of the halves, knead in about 2 tablespoons of freshly chopped
Rosemary. Pinch off small lumps of the dough, roll into a ball and then into
long ropes. Once the rope has the thickness and length you want, sprinkle some
semi coarse salt along the top of the rope and roll gently back and forth, that is enough to get the salt to adhere.
Lay the
ropes onto a baking tray lined with baking paper and once full, off into the
oven (170 Degrees Celsius) until golden brown.
My daughter
just came home from school with a friend and both just started munching. I
swear these are so easy to make and once you have tried them, you will NEVER,
EVEEEERRRRRR buy them from a store again. I wanted them for my husband’s
birthday tomorrow, but I think I will have to make some more.
Home made
Grisini is no rocket science, just very nice to have a machine to help you
knead. I have found that especially with yeast based breads, the amount of
water depends also on the brand of flour and also the warmth and humidity of
the day. As I can never know, which brand I will be getting here, and the
weather being so unpredictable, I sorta wing it most of the time, I rely more
on the feel and look of the dough, if it looks and feels right, it usually is.
Experiment
with what you put into the dough, I think, tomorrow I will omit the cheese and
just add garlic and rosemary
