Recipes+
Ingredients
Method
1.Combine water, oil, yeast, sugar and salt in a small bowl. Half-fill a sink with warm water; stand bowl in water for 10 minutes or until yeast mixture is frothy. Replace water.
2.Sift flour into a large bowl. Make a well at the centre; stir in yeast mixture. Using hands, gather dough into a ball.
3.Knead dough on a floured surface for 5 minutes or until smooth and elastic. Place dough in a large oiled bowl; cover with plastic food wrap. Stand in warm water for 45 minutes or until dough has doubled in size
4.Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper. Punch down dough; knead dough on a floured surface for 2-3 minutes or until smooth. Shape dough into 20 x 22cm-long sticks. Place on prepared trays. Brush with water; sprinkle with salt and sesame or poppy seeds. Bake for 30 minutes or until crisp and golden. Cool on wire racks.
makes 20 Grissini will keep in an airtight container for up to 1 week. To refresh grissini after a few days, spray with water, then place in preheated oven, 180°C/160°C fan-forced, for 5 minutes.
Note
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