Grissini
MAKES 15
Preparation 20 minutes
Cooking 15 minutes
1 tbsp fresh yeast, or ½ tbsp active dried yeast
100ml warm water
225g plain flour
1 tsp caster sugar
1 tsp of salt
1 tbsp olive oil
Put the yeast in a warm bowl, with the sugar and pour over the warm water. Leave to stand for 5-10 minutes (until it starts to foam). Put the salt, oil and two-thirds of the flour into the bowl with the yeast.
Mix with a wooden spoon until a ball starts to form and pull away from the sides. Lightly flour a worktop with some of the flour. Take the dough from the bowl and knead on the surface, adding the rest of the flour gradually.
Knead for 10 minutes, until elastic, then shape into a ball. Take a walnut-sized lump from the dough. Roll into a little sausage with you hands, then set aside on the floured surface. Repeat with the remaining dough.
Put one of the sausages on an unfloured work surface and roll with your fingers into a strand about 1cm thick. If the dough is not rolling easily, dunk in water then roll with your hands. Lie on a greased baking sheet.
Repeat step 4 with the remaining dough. Preheat the oven to 200°C/Gas Mark 6. Cover the sheet with a cloth and leave to rise for 15 minutes in a warm place. Bake for 15 minutes, turning halfway through. Serve cooled.
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