Grissini (Italian Breadsticks)
Grissini is the Italian word for breadsticks. After making the dough and letting it rise in the bread machine, they are hand shaped by rolling the dough out to a desired length and then baked at a high temperature in an oven. They look very different than machine extruded breadsticks which all look exactly alike; they are charmingly nobby and irregular. You want to bake these until they are crisp, otherwise, if they are soft like bread, they will bend and break when you stand them in a crock to serve. If you are unsure about freeforming, use a bread stick tray, which is a series of very thin cradles. Eat as an appetizer buffet, eaten either plain with butter, or wrapped with smoked turkey or proscuitto.