Grissini, those crispy Bread sticks are baked twice, so they become crisy and can be stored in a high Box for a week, or just freeze them.. ;The dough is made of (for 18 Grissini) :
7 gr yeast,1/2 cup warm water,(2/3 cup milk,50 gr butter,1 TB caster sugar-cook together just until butter melts,cool until lukewarm),3 1/2 cups AP flour and 1 ts salt ;
knead the dough for 10 minutes,make 18 balls,roll each one to 30cm long, let them rise for 20 minutes , sprinkle unbaked grissini with salt/sesame or poppy seeds .
First bake:15-20 minutes at 210C, let the baked Grissini cool;
Second bake:5-10 minutes at 180C - yummy.
Pix from the weekend ,this one,and more then 70 pics , all of them are beautiful-photo galleries/travel outdoor /The Seattle Times
Here is the Isreali song Hineni Kan (Here am I) - sung by Harel Skaat in the Kochav Nolad 2 final