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Fennel and Parmesan Grissini


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Ingredients

50 piece(s)

  • 500 grams bakers flour
  • 2 teaspoons dry yeast
  • 2 teaspoons salt
  • 2 teaspoons fennel seeds
  • 1 teaspoons Peppercorns
  • 40 grams olive oil
  • 350 grams warmed milk
  • 100 grams Parmesan cheese
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Recipe's preparation

  1. Preheat over to 220 degrees C.  

    Put parmesan in bowl and process on Speed 7 for 8 seconds.  Set aside.

    Add salt, fennel, peppercorns to bowl and process on Speed 10 for 8-10 seconds.

    Add flour, yeast and mix for 5 seconds on speed 5 to combine.

    Pour in olive oil and milk and mix on speed 5 till combined (around 6 seconds).  Add parmesan cheese and knead for 5 minutes.

    Shape dough into a ball.  Put into a bowl, cover with plastic wrap and set aside in warm draft free place until doubled in size (about 1 hour). 

    Roll out onto a floured work area into rectangle about 0.5cm thick.  Cut dough into strips about 2 cm wide and roll into long sausage shapes.  Place on baking paper leaving space between each. 

    Set aside for 15 mins to rise again. 

    Bake in batches for 15 to 20 minutes turning over halfway through. 

    Let cool completely.

  2. Describe the preparation steps of your recipe

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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