Grissini

The Mellow Bakers keep baking their way through Jeffrey Hamelman's Bread. I love the idea of randomly generated bread choices for each month. You never know quite what is going to come up. Apparently we will be baking three breads a month for 23 months. I find the idea comforting.

One of May's breads is grissini, or Italian bread sticks. It is an easy bread.

Bread flour, water, olive oil, butter, salt and yeast are combined in a bowl.



It was mixed on first speed for a few minutes and then three more minutes on second speed.

There are a number of possibilities for flavoring the grissini. I divided the dough in half and incorporated some cracked pepper and pecorino cheese in half of the dough.



And some rosemary and roasted garlic into the other half.

I am overwhelmed by rosemary. The rains have made it grow at an alarming rate. There used to be a path between my rosemary bushes. We need to eat more rosemary.



The dough was a delightful, supple dough. It fermented for an hour and then was divided into 24 pieces. They were rolled out and baked to make a delightful snack.

This was a fun, quick recipe.