Following in my friend's footsteps, I decided to try making grissini. I made 3 variations: plain, parmesan, and rosemary & parmesan. This was the first time I've ever used fresh rosemary - sad but true.Instead of elegant, tall sticks, I wound up with short, stocky ones. So the exercise was not entirely successful. They tasted alright... but I don't care for breadsticks anyway.
Italian bread
I fared better with the Italian bread. Only four ingredients - flour, yeast, water and salt. No added fat! My first result is shown above. 
And this was my second. The second batch had a less crispy crust for some reason. I found that putting the bread in plastic bags softens the crust, which must be why baguettes are kept in paper bags. We liked this bread very much, although I have to say, the regular white bread gives off more of that wonderful fresh-baked bread smell.
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