Recipe from
http://ricksthermomixblog.blogspot.com/2008/11/parmesan-grissini.html#linksParmesan Grissini - Bread sticks
Ingredients
75g ungrated parmesan cheese
50g unsalted butter
200g whole milk
1 Packet of dried yeast
375g bakers flour
10g sea salt
Method
Chop the parmesan into walnut sized cubes, place into the Thermomix bowl and grate on speed 10 for 4 seconds, set aside.
Place the butter in the Thermomix bowl and chop on speed 5 for 2 seconds.
Melt the chopped butter at 90C on speed 1 for 2 minutes
Add 200g of whole milk and your Thermomix bowl temp should be registering 37C.
Add your packet of yeast, flour, salt and parmesan. Stir on speed five for 3 seconds
Now knead the mixture on interval setting (the wheat symbol) for 4 minutes.
Turn the dough out onto a clean surface and stretch into an A4 sized rectangle
Work your way over the entire surface of the dough making deep indentations with eight fingers at once.
When the surface of the dough is covered with indentations, fold it in half turn it ninety degrees, stretch it out to an A4 sized rectangle and repeat the indentation making process again.
Place the dough in a bowl, cover with a damp tea towel and leave in a warm place for 30 minutes.
Turn on your oven now to 200 degrees.
Repeat the dimpling and folding process and leave to rise in the covered bowl again for another 30 minutes
Cut the dough in half and roll each half out into a large rectangle about 30cm or more on its long side.
Slice this rectangle of dough into 1cm wide strips, 30cm in length.
Now roll the strips one at a time on the work surface with your hands to form long thin sausages
Press down on one end to create a flattened spoon shape.(I don't know why)
Place on a non stick baking tray, big enough to accommodate your rather long breadsticks and rest them for 10 minutes.
Bake for ten to fifteen minutes until golden brown, keep checking them.
The result is truly magnificent, these grissini are totally impressive. Serve a bunch of these standing in a glass and watch them disappear.
Giorgio Locatelli says these breadsticks make great breadcrumbs, but we have never had any left over.
I made these last night as a snack before a dinner party - they were brilliant a tad salty but very moreish - I twisted some of them for a good effect.
