Breadsticks
These are the champion of your cheese plate or grazing platter. The perfect thing to poke into a dip, and a crunchy snack in a jar in the pantry. While they are Italian in origin (called grissini there), I was surprised and thrilled to find them in jars on tables in restaurants in the States, offered as an appetiser.
You can serve them with soup or beers, or they double very efficiently as a Harry Potter wand. Kids love them.
Makes 24 breadsticks.
Ingredients 10
200 ml warm water
1 tsp instant dried yeast
1 tsp white sugar
350 g strong bread flour
1 1⁄2 tsp salt
60 ml olive oil
To Sprinkle
flaky sea salt, optional
parmesan cheese, grated, optional
seeds, optional
rosemary, finely chopped, optional
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Method 9
Put the into a jug and stir in the and . Set aside for a few minutes to froth. (If it doesn’t froth at all your yeast isn’t active and you’ll need a new packet.)
Add your , and to a large bowl and pour in the yeast mixture.
Mix together until well combined, then knead for 2–3 minutes. You can do this whole process in the bowl of a stand mixer fitted with the dough hook attachment, or in a Thermomix or by hand.
Cover the bowl with plastic wrap or wax wrap and leave to sit for an hour at room temperature.
Preheat your oven to 180°C (360°F) and line two baking trays.
Divide the dough into 24 pieces and roll each piece into a log about 25 cm (10 in) long. Don’t roll on an overly floured board; they won’t roll properly. Stainless steel is ideal, or a well-anchored chopping board. With two hands, roll from the middle of the breadstick outwards, to get it to the right length.
Place on the trays, leaving space in between as they’re going to expand, and use a pastry brush to brush with water and sprinkle with extra flaky salt or parmesan cheese, sesame seeds, fresh finely chopped rosemary, poppy seeds, whatever you like.
Bake for about 18 minutes, or until golden and crisp.
Allow to cool completely either on the trays or on a wire rack before storing. They’ll store in an airtight container for about 1 week.
