Ever crave those tasty, crunchy bread sticks they have at some Italian restaurants? Now you can whip up a batch at home in no time. Seriously, they are kind of addicting. We liked them, my daughter loved them, and even the dogs did a few extra tricks to get their paws on some!

Grissini Breadsticks

Ingredients

• 2 1/2 cups sifted bread flour
• 1 cup semolina flour
• 2 tsp (1/2 oz) dry yeast
• 2 tsp salt
• 1 1/2 Tbsp olive oil
• Dried Italian herb mixture, poppy or sesame seeds, or sea salt (optional)

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In an electric mixer fitted with a dough hook, combine the flours, yeast, and salt. Mixing at low speed, gradually add the oil and 1 1/4 cups water until the wet and dry ingredients are fully combined and form a soft dough. Knead for a few minutes, until smooth and pliable. Cover the dough with a dry towel and let it rest at room temperature for 20 minutes.

Preheat oven to 375 F

Divide the dough into ten evenly sized balls. On a floured work surface, roll each dough ball into a cylinder 36 inches in length. Cut each into three 12-inch sticks. Arrange 1 inch apart on an ungreased baking sheet. If desired, sprinkle lightly with dried Italian herb mixture, poppy or sesame seeds, or sea salt. Bake for 40 minutes, until golden brown and crisp. Cool slightly on he baking sheet and serve warm. Breadsticks are best eaten the day they are made, but can be stored in an airtight container for 3 days.

Makes 30 12 inch breadsticks

Source: The White Barn Inn Cookbook