Grissini

For the grissini, first brush three trays with oil or cover with baking paper.

Dissolve the yeast in the warm water. Cover with plastic wrap and let rest for 5 minutes. Gently heat the milk in a small saucepan with the butter and sugar until the butter is melted.

Place 3 1/2 cups flour in a large bowl with the salt. Add the yeast and milk and mix well. Add enough of the remaining flour to make a soft dough. Knead on a floured surface for 10 minutes to form a smooth, elastic dough. Divide into 18 equal pieces.

Roll out each piece into a pencil-thick bar about 30 cm long. Preheat the oven to 210 °C. Twist the sticks in as desired and place each 3 cm apart on the baking sheets. Cover with plastic wrap and let rise for 20 minutes.

Brush the bars with cold water and sprinkle with salt, sesame seeds and poppy seeds. Bake for a good 15 minutes until golden brown, remove and let cool on a cooling rack.

Reduce the heat to 180 °C, place the grissini again on the baking sheets and bake for another 5 to 10 minutes until they are dry and crispy.

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