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