Cheese Grissini

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Preparation info

  • Difficulty

    Easy

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

Method

For this variation, use good-quality Parmesan or Gruyère cheese. The 6-pound (2.72-kg) batch size needs .34 pound of cheese (10 percent of the flour weight); the 2-pound batch requires 1.8 ounces. Add the grated cheese at the beginning of the mix. Alternatively, roll the stretched bread sticks in a bed of grated cheese and ground black pepper.