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If you don't watch this video, I'm gonna come round there and beat you with this!
[Intro music]
Often times, when you go into an Italian restaurant, you find these on the table
but you know what?
They may taste OK
but you can make really tasty ones at home.
For my Bread Sticks I've got 225 g of strong white bread flour.
A 135 ml of lukewarm water. Barely warm.
2 tablespoons of extreme *** olive oil.
So this if *** olive oil. This is extra *** olive oil.
This is ultra *** olive oil
and then there's extreme *** olive oil.
One and a half teaspoons of salt
and one and a half teaspoons of dried yeast.
Put the yeast in the water.
Give it a bit of a whizz
and then leave it for 10 minutes to activate.
Sift the flour and the salt into a bowl.
Make a little well in the centre.
Pour in the yeast and water mixture
and the olive oil.
Sorry, the EXTREME *** olive oil!
Mix it altogether to a soft dough.
It shouldn't take you long to get this nice,
slightly sticky dough.
When you do, you can knead it on a floured surface
for 8 to 10 minutes until smooth and elastic.
Psst! Come here! I'm gonna let you in on a little secret!
Don't tell anyone but I like to add a special ingredient.
Knead in about a tablespoon of parmesan cheese.
Shhh!!!
Hopefully, most of my Italian viewers won't understand if I use the word "apoplexy"
but they're probably experiencing right now.
Alright. My dough is lovely and soft and elastic.
I'll just cover my board with flour
and I'm gonna roll the dough out
to about 15 cm by 20 cm
or about 6 by 8 inches.
Then brush it with a little olive oil
then cover with some clingfilm
and leave it to rise for about an hour or until it's doubled in size.
Oooh! It's puffed up lovely so I'll take the film off.
I'll cut it down the middle with a sharp knife.
I'll cut each half into about 10 strips, this way.
There we are. I'm gonna take a strip
and stretch it very gently
until it's about 30 cm or 12 inches long.
Roll it a bit if you want to
and then when you cut it to the right length and this is about the right length,
pop it onto a lightly oiled baking tray.
And carry on with the next one...
You are certainly gonna need two baking trays for this so
when you've filled one, just brush the Grissini lightly with olive oil.
Just leave them in a nice, warm place for about 15 minutes to rise.
These look like they're ready to go. I'm gonna pop them in the oven at 200 degrees Celsius for about 15 minutes.
Once they're nice and brown, transfer to a wire rack to cool.
Home-made Grissini.
Life doesn't get much better than this!
Hmm! Trust me. Add the...special ingredient!
Join me next time in Titli's Busy Kitchen with me Titli Nihaan.
Until next time... Khuda hafiz.