Another name for long crispy breadsticks is grissini and they got their distribution from Italy, where since ancient times served as an appetizer. They can often be found on tables in Italian restaurants around the world, they are very tasty, fragile and quite simple to cook at home. Grisini baked from yeast dough, which is cut into long sticks and baked. And before you put them in the oven, grease the dough egg and sprinkle with grated parmesan. So taste your breadsticks станет ещё интереснее и насыщенней. 
Time: 2 час. 50 minutes Difficulty: easy. Quantity: 20 sticks. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tsp active dry yeast
- Pinch of sugar
- 3 tbsp. l olive oil + optionally for lubrication
- 2 and 1/4 Art. flour + additionally for work
- 1 tsp salt
- Protein 1 large egg
- Grated Parmesan, for sprinkling
Recipes with similar ingredients: yeast dough, Parmesan cheese, eggs
Recipe preparation:
- In a food processor, mix 3/4 tbsp. warm water (40 ° C -43 ° C) and sugar. Pour yeast onto the surface of the water and set aside until foam for about 5 minutes.
- Add olive oil and press the PULSE button once. Add flour and salt; knead smooth dough, about 2 minutes. Lubricate a large bowl with olive oil. Transfer the dough into a bowl and form a ball out of it. Cover with plastic wrap and put in a warm place until the dough is doubled, for about 1 hour 30 minutes.
- Cover a large baking sheet with parchment paper and grease olive oil. Transfer the dough to parchment and form from a rectangle measuring 15×30 cm. Lightly grease the dough olive oil. Cover with plastic wrap and set aside for 10 minutes (at this stage, the dough can be covered and put in the refrigerator till 12 o’clock).
- Preheat the oven to 175 ° C. Cover 2 baking sheets with parchment; grease with olive oil.
- Cut the dough with a cook knife or a pizza knife across in half to make two 15 cm squares. Cut each half into 10 equal parts. On lightly floured surface stretch and roll each piece of dough with your hands in thin rope 30×35 cm long. Transfer the ropes to prepared baking sheets, approximately 1 cm apart friend.
- In a small bowl, beat the egg white with 2 tbsp. l water. Slightly grease the bread sticks with the egg mixture, sprinkle the parmesan on top. Cover with plastic wrap, set aside for 10 minutes.
- Remove the film and bake until golden and crisp, about 30 minutes, swapping pans in the middle of baking. Then shift the sticks from the pan onto the wire rack. Bread sticks will become crispy as it cools; if they are still flexible, bake another 7 minutes. Store in an airtight container in within 3 days.
