Monday, 18 June 2012

Anchovy, Red Onion and Balsamic Vinegar Grissini

Anchovy, Red Onion and
Balsamic Vinegar Bread

250g strong white bread flour

10 anchovy fillets, fine chopped
pinch - salt
1 sachet dried yeast
150ml water
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.

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