Homemade grissini

Assalamualaikum....


Selepas saya membeli poppy seeds dan yeast semalam, sempat juga saya mencuri masa untuk membuat grissini atau breadstick hari ini. Ia mempunya saiz seperti pensil dan berasal dari Italy. Kali ini grissini saya mempunyai saiz seperti pensil gergasi. Resepi ini saya ambil dari majalah COLES keluaran 2009. Setiap musim baru, COLES akan mengeluarkan majalah yang mengandungi pelbagai jenis resepi mengikut kesesuaian musim tersebut. Grissini sesuai untuk kudap-kudapan seisi keluarga.

Antara majalah free saya dan chef pilihan Curtis Stone :)

Serves : 6  Preparation : 20 mins + 30 mins proving time Cooking : 30 mins

2/3 cup lukewarm water

2 tsp dried yeast

1/2 tsp white sugar

1tsp salt

1 1/2 cups plain flour

1 tbsp poppy seeds

1. Combined water with yeast, sugar and salt in a bowl. Stand for 10 mins until frothy. Place flour in a large bowl and make a well in the centre. Pour in yeast mixture, stir with a wooden spoon. Gather together with your hands until it forms a ball. Turn out onto a lightly floured surface, knead dough for 5 mins until smooth. Place in a lightly oiled bowl, and cover with plastic wrap or a clean tea towel. Stand in a warm place for 30 mins, until dough doubles in size.

2. Preheat oven to 180 degree C or 160 degree C fan. Line 2 baking trays with non-stick baking paper. Punch down dough to expel the air, and knead again for a couple of mins until smooth. Take a tablespoon of the dough and roll into a thin sausage shape, about 20cm long.

3. Place dough sticks on the prepared trays. Brush with water and sprinkle lightly with poppy seeds. Bake for about 25 mins, until crisp and golden. Cool grissini on a wire rack.

Grissini sebelum dibakar

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