This document provides a recipe for making girssini (bread sticks) that makes at least 20 sticks. The ingredients include flour, salt, yeast, sugar, water and olive oil. The instructions describe how to mix the dough, knead it, let it rise, divide and shape it into sticks about 12 inches long, and then bake them until golden brown. Tips are provided such as not over-flouring the surface while rolling, shaping the sticks using a breaststroke motion, and using fine salt to top the sticks before baking.

1. All
Rights
Reserved
–
Merlin
Cottage
Kitchen
Recipe
Sheet
Title:
Girssini
(Bread
Sticks)
(makes
at
least
20)
Recipe
• 250g
strong
white
bread
flour
• 1
teaspoon
of
salt
• 3
½g
dried
yeast
• Pinch
of
caster
sugar
• 150ml
lukewarm
water
• 1
tablespoon
of
olive
oil
• Sea
salt
Method
• Sieve
the
flour
and
salt
together
and
drizzle
in
the
olive
oil,
make
a
well
in
the
centre.
• Mix
the
yeast
with
¾
of
the
water
and
add
a
pinch
of
caster
sugar.
• Stream
about
three
quarters
of
the
yeasted
water
into
the
well
of
the
flour
and
start
mixing
vigorously.
Add
the
remaining
yeasted
water
and
the
remaining
water
(if
required)
until
you
have
formed
a
sticky
dough.
• Knead
for
approximately
7-­‐10
minutes
until
smooth
and
elastic.
• Form
into
a
round
ball.
• Place
in
a
lightly
oiled
bowl
and
cover
with
oiled
cling
film.
Leave
in
a
warm
place
to
double
in
size
(this
will
take
about
an
hour).
• Knock
back
the
dough
and
form
a
ball.
• Cut
the
ball
in
half,
then
each
half,
in
half
again.
• Roll
out
each
quarter
into
logs
and
cut
each
log
in
to
as
many
as
8
portions.

2. All
Rights
Reserved
–
Merlin
Cottage
Kitchen
• Roll
out
each
portion
in
to
equal
sized
sticks
–
each
one
should
be
the
same
thickness
as
a
pen.
• Place
each
bread
stick
on
to
a
lined
baking
tray
–
brush
with
water
and
sprinkle
with
sea
salt
and
sesame
seeds
(if
desired).
• Place
into
a
pre
heated
oven
at
250c
and
bake
for
8-­‐12
minutes
until
golden
brown.
After
the
first
5
minutes
turn
the
oven
down
to
220c.
Tips
• When
rolling
out
the
breadsticks
don’t
over
flour
your
work
surface
as
you
won’t
be
able
to
roll
them
out.
Once
your
bread
sticks
are
rolled
out
get
them
in
the
oven
quickly
so
they
don’t
start
to
prove
again.
• Each
bread
stick
should
be
about
12
inches
long.
• When
shaping
the
bread
sticks
-­‐
roll
your
hands
away
from
you
with
your
fingers
spread
apart.
Roll
upwards
and
outwards
like
you’re
doing
breast-­‐stroke!
This
technique
will
help
you
get
a
consistent
size
and
length.
• Make
sure
the
salt
you
use
to
top
the
bread
sticks
is
fine
so
it
doesn’t
burn
in
the
oven.