Grissini



3 1/2 cups (875 ml) all-purpose flour, plus additional for kneading

1 1/3 cups (330 ml) water

2 Tbs (30 ml) lard or extra-virgin olive oil

1 Tbs (515 ml) sugar

2 tsp (10 ml) salt

1 tsp (5 ml) instant yeast



Combine half the flour with the remaining ingredients and stir to

blend. Add the remaining flour a little at a time, until the dough is

too stiff to stir with a spoon. Turn the dough onto a floured surface

and knead for 10 minutes, adding the remaining flour as you knead.

Shape the dough into a ball and allow to rise in a greased bowl until

doubled in volume, about 1 hour. Punch the dough down and shape into

a flat rectangle. Allow to rest covered for 15 minutes. Cut the

dough into 30 long narrow strips and pull or roll them into long round

sticks. Place on a lightly floured baking sheet and bake in a

preheated 450F (230C) oven for about 15 minutes, until light golden

brown. Makes 30 breadsticks.



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