Tuesday 10 February 2015

Be Patient

 Grissini or breadsticks are great delectable start of a meal. I dearly missed them, they seem to disappear in many restaurants here! It is great that I have now found a simple recipe to make at home.

This is a great recipe to do, and with some basic ingredients in your pantry you can bake a basketful of grissini at any time. You can add in your own variations too with this basic recipe.

My first batch of grissini was made in a hurry. I have planned to cook pasta, and beef tagliata for family dinner, and thought this week's Bake Along theme 'Grissini' would make an ideal complete Italian meal at home.  Though they were unevenly rolled, they taste great, and very crunchy too. I also wrapped some with prosciutto and rocket leaves.

The Breadkitchen
makes about 20 sticks


225g bread flour
135ml lukewarm water
2 tbsp extra virgin oil
11/4 tsp salt
11/2 tsp dried yeast
1-2 tablespoon Parmesan cheese
Olive oil for brushing


  • Mix the yeast with the water and leave for 10 minutes to allow the yeast to activate.

  • Sift the flour and salt into a bowl. Make a well in the centre and add in the yeast/water and the olive oil. Mix to a soft, slightly sticky dough.

  • Knead the dough on a floured surface for about 10 minutes until smooth and elastic. 
  • Add the Parmesan into the dough and knead it in.
  • Roll the dough out to about 6" x 8" on a floured surface. Brush with olive oil, cover and leave to double in bulk, about 1 hour.
  • Cut the dough in half across the shorter length, then cut each half into 10 strips.

  • Stretch and roll each piece to about 12" long (mine was about 10") and place on a lightly oiled baking sheet (baking paper).

  • When the baking sheet is full brush each piece of dough with olive oil. Leave the baking sheet in a warm place, uncovered, for about 15 minutes for the dough to rise a little again.
  • Bake the grissini at 200C for between 10-15 minutes until grissini are slightly brown. Place on wire rack to cool.
Note:The bread should crunch when you bite into it. If it doesn't, simply return the grissini to the oven for a few more minutes. Apart from changing the herbs you can also roll the breadsticks in sesame seeds before baking.

This post is linked to Bake Along theme 'Grissini' hosted by Joyce from Kitchen Flavours,
Lena from Frozen Wings and Zoe from Bake for Happy Kids.

Trials and Temptations

The call is for patience or longsuffering. God is still in control, even when we do not see it. He will return. Just as the farmers looks to the rain, we look to our Father in heaven. We must prepare our hearts to endure patiently until the coming of the Lord Jesus Christ.

Be Patient, the, brothers and sisters, until the Lord's coming. See how the farmer waits for the land to yield its valuable crop, patiently waiting for the autumn and spring rains. James 5:7


  1. Hi Lian,

    I see that you have a little Italian restaurant in your home. It is really fun baking these crispy pencil thin kind of bread and I can see that you are enjoying it.


  2. Hi Lian,
    I love the 'classy look' of these Grissini standing prettily in the glass ^-^

  3. Hi Lian,
    Love your nicely brown Grissini.
    You have added Parmesan cheese in yours, my second boy will love this to bits!

  4. Hi Lian,
    Your Grissini looks delish wrapped with the prosciutto and rocket leaves! A complete delicious snack! Yum!

  5. good evening lian! i must say that the wrapped grissinis do sound appealing and attractive too! good to hear that you managed to make them so well to bake along with us!Also wanna take this opportunity to wish you gong xi fa cai!


Related Posts Plugin for WordPress, Blogger...