Today, I decided to overcome my fear of yeast dough and cook the famous Italian Grissini sticks. I bought fresh yeast and everything turned out great. And I thought that my hands are not from that place grow :), but it turned out I bought a bad dry yeast. Baked breadsticks with different additives, and from different types of flour, they serve as an excellent complement to the soup instead of bread or as a light snack at work. Grissini with parmesan have strong intense flavor, cheese should be cut only very small, when added to the dough. I cut a little and as a result krupnovat twist wand was not very comfortable, cheese and then strove to fall.
Flour — 450 g
Warm water — 250ml
The yeast (fresh) — 25 g
Parmesan — 150 g
Olive oil — 3 tablespoons
salt — 1 teaspoon
1. Yeast fill with warm water. Add the mole, butter and sifted flour. Knead the soft, do not stick to the hands of the dough, put in a bowl, cover with a towel and leave in a warm place for 1 hour raise.
2. Half parmesan rub on a fine grater, and the other half into small cubes. When the dough has doubled in size, to intervene in it all the cheese and then leave to approach within 1 hour.
3. We shift the dough on a floured surface, lightly mash and pinching off small pieces of dough, roll off sticks as thick as a pencil. We spread the stick on the laid paper baking pan and send in a preheated 180 degree oven for 20 minutes.