Grissini. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

1 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 oz. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1/2 oz. German yeast ↝ Yeast [Not included in a food category]
A little salt ↝ Salt, table, iodized [Spices and Herbs]
tepid milk ↝ Milk, NFS [Milk, reduced fat]
1 egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Roll in coarse salt if wished ↝ Flour, semolina, coarse and semi-coarse [Cereal Grains and Pasta]

Instructions (7)

Dissolve the yeast in tepid milk.
Mix the butter, 1 egg and milk into the flour as in making bread.
Let it rise for about an hour.
Divide into several pieces and roll out in straws the thickness of a wooden skewer.
Roll in coarse salt if wished, at the finish.
Bake slowly.
They must be crisp.

Original Text

Grissini. No. 2. (Mrs. Buchanan. 1891.)
1 lb. flour, 1 oz. butter, ½ oz. German yeast. A little salt. The yeast dissolved in tepid milk; then mix the butter, 1 egg and milk into the flour as in making bread. Let it rise for about an hour, then divide into several pieces and roll out in straws the thickness of a wooden skewer. Roll in coarse salt if wished, at the finish. Bake slowly. They must be crisp.
Lady Clark considers them better without salt.

Notes

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