Grissini

Ingredients

makes 30

Cooking mode

1. In a large bowl, combine 180g of flour, yeast, water and oil. Mix well.
2. Add the remaining flour and mix until the dough is smooth.
3. Transfer the dough to a floured surface and knead for 10 minutes, until soft and stretchy. Pat into a flat rectangle. Fold along the longest side, folding the top third of the dough inwards, then overlap with the bottom third, to form a long rectangle. Cover with a damp tea-towel and leave to rise for 1 hour.
4. Preheat the oven to 200°C and line a large baking tray with parchment paper.
5. Cut a 5cm thick piece of dough from the shorter side of the rectangle. Stretch it gently with your hands, starting from the center and tugging towards the ends until it is the length of the tray. Alternatively, twist two sticks together in a spiral. Place on the tray. Repeat with the remaining dough, spacing the breadsticks 2-3cm apart.
6. Bake for 13-15 minutes. Turn the tray around in the last few minutes of baking to brown evenly. Transfer to a wire rack to cool.

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