Nearly forgot the grissini, everyone said they were so easy so I left them. I don’t think I would win any prizes for consistency in rolling out. But here are the best of the bunch!
Made with grated parmesan, the dough for these is full of fat, olive oil and butter and I think I prefer the drier more hollow sort of bread stick to these substantial beasties. But I know a poodle who would kill for any of the mis-shapes to fall his way!
Last of the May breads for Mellow Bakers, roll on June and the beer bread, Vermont sourdough and pizza – all from Bread by Jeffrey Hamelman. Join in anytime if you are reading this, it’s all for fun, there are no prizes, and you can make as many or as few of the recipes as you fancy.