Grissini

Grissini are generally long, thin pencil-sized sticks of crispy, dry bread originating in Turin (a major city in northern Italy) and the surrounding area in Italy. They are better known in many English speaking nations as  bread sticks, and they are a popular accompaniment to many Italian meals. My kids call it "pencil bread" :). Grissini are very popular in Spain as well. Toppings vary from simple coarse salt to seeds or dried herbs of your choice. It looks very crispy from outside but inside it has a soft mouthfeel. Somehow it was fun and I enjoyed baking this bread :)


Ingredients for making 8 Grissinis
All purpose flour - 2 cups
Milk - 80 ml
Butter or Margarine - 25 gms
Dry Yeast - 1/2 pkt
Warm Water - 60 ml
Sugar - 1/2 tbsp
Salt - 1/2 tsp
Poppy seeds and/or Sesame seeds

Greased tray - 2
Method
1. Dissolve the dry yeast in warm water. Add the sugar and let it rest for 5 minutes.
2. Take a pan, heat the milk and add butter. Cook until the butter gets melted.
3. In a large bowl, sift the flour and add the salt, yeast solution, and the milk-butter. Knead for about 10 minutes until the dough becomes smooth and soft.
4. Divide the dough into 8 small balls. Using your fingers, roll out each ball like a pencil shape of about 30 cms.
5. Place the pencil shaped dough on a greased tray, four at a time, and leaving a distance of about 3 cms between each.

6. Cover the tray with a kitchen towel or Foil and let it rest for about 20 minutes.
7. Brush the surface with cold water.

8. Sprinkle poppy seeds and sesame seeds.

 9. Preheat the oven to 210°C and bake the bread for about 10-15 minutes until golden and crispy.
10. Remove the tray and let the Grissini come down to room temperature.
11. Meanwhile, repeat the process for the second tray.
12. Reduce the oven temperature to 180°C and bake the Grissinis for again about 5-10 minutes, until they get dry and crispy.
13. Serve it with Soups or Salads. There are a wide range of ways to serve grissini. A platter of them on the table is certainly appropriate, and they can also be used as appetizers. They may also be eaten out of hand like a snack, and the more bready versions can almost make a meal in and of themselves, especially when dressed with ingredients like Parmesan.

Tip:
1. Grissinis stay fresh and crispy for about a week in an air tight box. There is no need for reheating them in oven!

2. Kids love its shape and its a perfect snack for them !

This Italian bread goes to the Bread Baking Day # 32, created by Zorra of 1 x umrühren bitte.

This also goes to Bake-Off hosted by Champa of Versatile Vegetarian Kitchen and to Susan's Yeast Spotting,
And also to Kids Delight, hosted by Pari