2015年02月24日

Parmesan Grissini

This recipe has been tested by Country Living
These savory nibbles strike the perfect balance between crunchy and chewy. Bundled in wax paper and sealed with gold stickers, they become even more tempting. (Wax paper, $7.38 for 75-foot roll; amazon.com. Stickers, $4.99 for roll of 100; sticker.com).
By Annie Rigg

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Nutritional Information
Parmesan Grissini
Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
parmesan grissini
Catherine Gratwicke
Yields: 25 to 30 grissini
Oven Temp: 400
Ingredients
U.S. Metric Conversion chart
2 2/3 cup(s) bread flour
3 teaspoon(s) active dry yeast
1 teaspoon(s) sea salt
1 teaspoon(s) crushed fennel seeds
1/4 teaspoon(s) crushed red pepper
3 tablespoon(s) olive oil
1 cup(s) warmed milk
1/4 cup(s) (about 1 ounce) finely grated Parmesan
Directions
In a bowl, combine bread flour, dry yeast, sea salt, fennel seeds, and red pepper; make a well in the middle.
Pour olive oil and warmed milk in well. Stir until dough vitamin b
comes together. Add Parmesan and mix until incorporated.
Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Shape dough into a ball and return to bowl. Cover with plastic wrap; set in a warm, draft-free place; and let rise until doubled in size, about 1 hour.
Lightly flour work surface again, then turn dough out and knead lightly for 1 minute. Using a rolling pin, roll dough into a 12- by 15-inch rectangle about 1/4 inch thick. Using a sharp knife, cut dough into strips just under 1/2 inch wide. Lightly flour hands, then Touch Overlay
quickly roll strips until they're slightly rounded.
Transfer to a parchment-lined baking sheet, leaving space between each strip. Set aside to rise again, 15 to 20 minutes. Meanwhile, preheat oven to 400 degrees F. Bake in batches on middle shelf until golden brown, 15 to 20 minutes, flipping breadsticks halfway through. Let cool completely.



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