Only Recipes, by Alessandra Zecchini ©

It is so cool to make grissini, I just use some basic bread dough (500g high grade flour, 2 tbsp gluten flour, 300ml water, pinch of salt, brewer yeast and pinch of sugar), add a bit of olive oil and stretch out long grissini which I roll in polenta flour before baking. Photos and Recipes by Alessandra Zecchini  ©

More than a recipe this is a serving suggestion for breakfast! We like to have (free range) eggs and soldiers on Saturday morning, but even better if instead of 'soldiers' made with toast strips, we have thick grissini (Italian bread sticks). Just dip the grissini into the soft boiled eggs and enjoy! Photos and Recipes by Alessandra Zecchini  ©