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Soft Parmesan and Mustard Grissini (Cheese) May 16, 2012

Posted by andrewescott in Recipes.
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These were just some simple starters for the Cheese dinner. It was my first attempt at grissini (bread sticks) and they turned out softer than I was expecting – more of a bready consistency than a crunchy one.

Ingredients

  • 7g instant dry yeast
  • 150mL milk
  • 2 cups 00-grade plain flour
  • 1/2 cup grated parmesan cheese
  • 30mL olive oil
  • 30mL dijon mustard
  • sea salt flakes

Method

  1. Warm the milk to room temperature (e.g. in the microwave) and mix in the yeast. Set aside for a couple of minutes.
  2. Chop the parmesan finely, if it isn’t already like that.
  3. Put the flour and parmesan into a mixing bowl, and create a well in the middle. Pour in the olive oil, mustard, and the milk-yeast mix. Combine using a knife and knead with hands until well-combined and elastic.
  4. Form into a ball, leave in the bowl, covered with cling-wrap, for about an hour in a warm place until it has doubled in volume.
  5. Start the oven going at a temperature of 200 degrees Celcius.
  6. Punch down the dough and then divide in half.
  7. With each half, roll into a flat disc, and cut into 2cm-thick strips using a pizza cutter.
  8. Fold each strip in half to reduce its length, and roll with hands to form a thin rope. Place onto baking trays with baking paper on them, e.g. about 8 or 9 per tray (one half of the dough per tray).
  9. Sprinkle the ropes with salt. It probably won’t stick, so roll the ropes back and forth a bit to pick up the salt that will have fallen around.
  10. Cook in the oven for about 9-10 minutes until browned.

Serves 6.

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