Type: Bread, side dish
We made these for halloween last year, but we have also made them as bread sticks since and they are yummy! It is my experience that the breadsticks are more bread-ish than crisp but they are really nice with dinner or as a pre-dinner snack
Ingredients
- 450g strong white bread flour, plus extra for dusting
- 1 x 7g sachet fast-action dried yeast
- 1½ tsp salt
- 250–275ml warm water
- vegetable oil or spray oil, for oiling
- 2 tbsp extra virgin olive oil
- 2 tbsp sea salt
- 2 tbsp freshly ground black pepper
Preparation method
- Prep two baking trays with baking paper
- Put the flour, yeast and the salt into a large bowl and add enough of the water to make a soft but not sticky dough. Knead well for 10 minutes by hand on a lightly floured work surface OR for five minutes if using an electric mixer fitted with a dough hook.
- Divide the mixture into 12 equal portions, each weighing about 60g.
Roll the portions into balls, then place each ball on a floured surface and roll into a long sausage shape about 25cmx2cm. Shape them into a bone OR sausage of an even thickness - Place the breadsticks on the prepared baking trays, spacing them 4cm.
Cover the breadsticks loosely with oiled clingfilm, making sure it is airtight.
Leave in warm place for 30 minutes, or until the breadsticks have almost doubled in size. - Preheat the oven to 200C/400F
- Remove the clingfilm and brush each breadstick with the extra virgin olive oil.
Sprinkle half of the breadsticks with the sea salt and the remainder with the freshly ground black pepper.
Bake on the top third of the oven for about 20 minutes, or until the breadsticks are lightly golden-brown and feel firm to the touch.
Remove the breadsticks from the oven and leave to cool on the baking trays.