Rosemary rye grissini (breadsticks)
Bread
I get inappropriately excited when a restaurant bread basket includes some addictive, thin, crunchy, savory grissini (breadsticks). I've been known to spoil my appetite happily nibbling on the thin spindles. The natural next step was to figure out how to make them for myself. <br />Here, I've adapted the plain lavash cracker dough recipe from "The Bread Baker's Apprentice." I eliminated the honey, increased the hydration ratio to 59 percent, added rosemary and replaced a third of the bread flour with rye flour. I also use a food processor for the dough, as I don't have a KitchenAid mixer. You could of course do the kneading by hand or in a KitchenAid if you have one. Just make sure to chop the rosemary by hand and to adjust the mixing/kneading time appropriately.
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