BREAD PROJECT: #4- SEA SALT AND CRACKED BLACK PEPPER GRISSINI

With a friend coming for lunch and a large pot of Sweet Potato, chili and lime soup bubbling away the perfect accompaniment is a big, fat, delicious, warm bread stick.
 
They are very moreish and you find yourself just reaching for one after another!  They would be very good dipped into hummus too.  The next time I make these I will try different flavours instead of the sea salt and black pepper and maybe try sesame or fennel seeds. 
 

INGREDIENTS

     
  • 450g white bread flour
  • Semolina for sprinkling
  • 1 tsp sugar
  • 1 tsp crushed black peppercorns
  • 1 tsp coarse sea salt
  • 3/4 tsp fast-action dried yeast
  • 250–275ml/9-10fl oz warm water
  • 2 tablespoon extra virgin Olive oil
 

METHOD

  1. Grease two large baking trays with a little oil and dust with semolina.
  2. Put the flour, yeast, salt and pepper into a large bowl and add the water and oil to make a soft but not sticky dough. Knead well for 10 minutes by hand on a lightly floured work surface.
  3. Divide the mixture into 12 equal portions. Roll the portions into balls, then place each ball on a floured surface and roll into a long sausage shape about 25cm x 2cm. 
  4. Place the bread sticks on the prepared baking trays, spacing them 4cm apart. Cover and leave in a warm place until the bread sticks have almost doubled in size. (This took about an hour
  5. Preheat the oven to 200C/400F.
  6. Bake in the oven for about 20 minutes, or until the bread sticks are lightly golden-brown and feel firm to the touch. Remove the bread sticks from the oven and leave to cool on the baking trays.
 

 
 

1 comments:

  1. These look lovely. I've sesame seed Grissini before, but not for a long time. I should try again.

    ReplyDelete

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