Pan brioche. This is a nice, versatile recipe, similar to the French brioche. The sweet version is perfect for an Italian breakfast with a cappuccino, and the savoury version is good for almost every other occasion. Use your favourite jam for the sweet version, and your favourite type of ham and cheese for the savoury version. Many thanks to Michaela for the recipe.
- 500g oo flour
- 70g unsalted butter
- 1 egg
- 1 egg white (use the yolk to brush the brioche)
- 50g sugar
- 1 cube fresh yeast, or 1 sachet of dried.
- 1 pinch of salt
- 250ml lukewarm milk
- Mozzarella, smoked mozzarella (scamorza), or any cheese you prefer.
- Ham, raw ham (prosciutto crudo) or speck. Jam for the sweet version.
Dissolve the yeast in the milk. Mix together with all the other ingredients.
Knead the mixture until smooth, about 10 minutes.
Divide the dough into two parts and roll each half into rectangle about 5mm thick. Top with the cheese and ham.
Spread with jam for the sweet version.
Roll up and brush with egg yolk, sprinkle the sweet version with sugar.
Leave to rise in a warm place for about 2 hours.
Bake at 180°C for 25-30 minutes.
Grissini finished dish
From Piemonte. In my experience the bread you can buy from a good baker is usually a superior product to home-made, unless you have a great deal of time to invest and a very good oven. Here in Italy very few people make bread at home. Focaccia and other bread like products are another thing though. It is quite easy to make grissini, or breadsticks, at home and they will usually be much better than the shop bought variety, especially outside of Italy. The original recipe is from a baker, so has been scaled down drastically, by a factor of about 10. The quantities and proving time are not extremely sensitive, so you have a bit of leeway.
- 500g 00 flour or similar
- 1 tsp salt
- 1 tsp malt (or sugar)
- 1 cube of fresh yeast or the equilvalent amount of dried
- 1 tsp of lard (replace with oil if you want a vegetarian version)
- Up to 300ml of tepid water
- A little semolina for dusting
Grissini mixing the dough
Mix together the flour, salt, malt, yeast and lard. Add water, little by little, until you get a soft pliable dough. Make sure you knead it well.
Grissini kneading the dough
Form into a rectangle about 15cm long by 3cm deep. Cover with a clean towel and leave to prove for about 2 hours.
Grissini proving the dough
Cut the dough into 2cm strips and stretch to make the grissini shapes. I prefer them quite chunky, but remember that they will about double in size in the oven.
Grissini cutting strips
Bake them at 200°C until golden brown (about 18-20 minutes).
Grissini ready for the oven