Anchovy, Red Onion and
Balsamic Vinegar Bread
250g strong white bread flour
10 anchovy fillets, fine chopped
pinch - salt
1 sachet dried yeast
20ml Balsamic vinegar
1 red onions, roasted in the over till soft, cooled and fine diced
Mix the salt dried yeast, balsamic vinegar and a good dash of the water together and leave at room temperature for a few minutes.
Sift the flour in a bowl then add the roasted fine diced onions and chopped anchovies then mix together well.
Add the balsamic / yeast mixture and stir together well so all flour changes colour. Then slowly add the rest of the water till a good, not to sticky, bread dough is achieved.
Turn the dough out onto a floured surface and knead and stretch to work the gluten in the dough and the dough becomes elastic and smooth.
Place in a floured bowl covered with a tea towel and leave in a warm dry place for one hour, till the dough has doubled in size.
Once doubled turn the dough out onto a floured work top and punch the air out of the dough (knocking back).
Work the dough for a few more minutes, then tear off pieces of the dough and roll into a long thin breadstick shape, repeat with rest of dough then place each stick on to a floured baking sheet, not to close together as they will expand again.
Cover with a tea towel and leave in a warm dry place for an hour, till the grissini have doubled in size.
Preheat oven to 220 centigrade/ gas mark 7.
Once the grissini have doubled, rub with a little olive oil and then bake for 8-10 minutes, till golden and cooked through. The grissini should be crisp and sound hollow when tapped.