dinsdag 28 april 2009

Cheese Grissini

The weather isn't very nice for going outdoor at the moment, so the invitation from Cindystar to join a 'virtual' pic-nic is very very welcome.
I confess it is a long time ago that I baked bread, at least half a year I would think. Since our house is for sale and we have been very busy with the new house, I didn't gave myself time for bread baking. Today, when I was making these bread sticks, it felt like home coming.

Thank you Cindystar for hosting this lovely event. This is my contribution to the 19th Bread baking day and I hope you will enjoy it.

For about 24 bread sticks:

500 gram bread flour
50 gram grated Parmesan or Gruyère cheese
260 gram water
60 gram olive oil
50 gram unsalted butter
1.1/2 ts. salt
1/2 ts. instant dry yeast

Place all the ingredients in the mixing bowl. Mix on first speed until the ingredients are incorporated, about 3 minutes. Turn to second speed and mix the dough for another 4-5 minutes until smooth and elastic. Transfer the dough to a lightly greased bowl and cover with lightly greased plastic wrap. Let the dough ferment for 1 hour. Transfer the dough to a lightly floured work surface. Punch it carefully down and divide dough into 1.33-ounce/40 gram portions. Let the divided pieces rest on a lightly floured work surface, covered with plastic, for about 10-15 minutes. Roll or stretch the pieces to 14-16 inches/35-40 cm long. Roll, if desired, the bread sticks in a bed of grated cheese and ground black pepper.

The bread sticks can be baked right away with no further proofing. Bake at 380 °F/190 °C for about 20 minutes, or until golden brown.

Adapted from Jeffrey Hamelman

4 opmerkingen:

Cindystar zei

Hi gea!
Nice to meet you, I love grissini so much, and yours are tastefully with cheese!
Thanks for participating!

Lien zei

Great choice, bread with cheese is always soooo tasty. Hope you get time to bake some more bread soon!

Rietje zei

Oh, lekker Gea. Kun je het zout ook helemaal achterwege laten in dit recept? Ik ben nogal van de zout- en suikerloze en probeer vaak de boter te vervangen.

Groeten Rietje

Gea zei

@ Cindystar & Lien: Thank you.

@ Rietje: Je zou het zout iets kunnen minderen, omdat er ook kaas aan is toegevoegd. Maar zout achterwege laten in brood, vind ik echt niet lekker.