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Italian Breadsticks




Source of Recipe


unknown


List of Ingredients




* 2 teaspoons dry yeast
* 1 cup plus 2 tablespoons (275ml) water
* 1 teaspoon malt extract
* 3 1/2 cups (500g) unbleached flour, sifted
* 2 teaspoons salt
* 3 tablespoons olive oil
* 2 tablespoons semolina
* egg glaze, made with 1 egg yolk and 1 tablespoon water
* Sesame seeds, for topping



Recipe



1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

Variation: Picos (Spanish Bread Loops)

* Make one quantity Grissini Torinesi dough up to step 4.
* Divide the dough into two equal pieces. Shape each piece into a
rectangle, about 8in x 6in (20cm x 15cm). Cover with a dish towel,
then let rest for 10 minutes. Preheat the oven to 425 degrees F/220
degrees C.
* Cut each rectangle lengthwise into 16 equal strips, then cut
each dough strip in half to make 64 pieces of dough. Tie each strip
in a single knot. Place each knot on a lightly oiled baking sheet.
Brush with water and, if desired, sprinkle with coarse sea salt.
* Bake as directed in step 6. Cool on wire rack.