Friday, 30 March 2018


“A loaf of bread, a jug of wine, and thou.” - Omar Khayyam

We have a house guest for Easter and amongst the things we had to eat were these bread sticks, from a recipe a friend of ours gave us. They are always a hit! 

Bread Sticks
Ingredients - dough
1 (7g) package active dry yeast
4 and 1⁄4 cups plain flour, plus more for dusting
2 tablespoons unsalted butter, softened
1 tablespoon sugar 1 tablespoon fine salt
Ingredients – topping
3 tablespoons unsalted butter, melted
1⁄2 teaspoon salt
1 pinch dried oregano
1 pinch dried thyme
1 pinch dried sage
1 pinch dried tarragon
1/2 teaspoon ground paprika 

Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and sugar, stirring to mix. Set aside in a warm place until foamy, about 5-10 minutes.
Add the flour, butter, salt and 1 and 1/4 cups plus 2 tablespoons warm water; mix with the dough hook until a slightly sticky dough forms (about 5 minutes).
Knead the dough by hand on a floured surface until very smooth and soft (about 3 minutes). Shape into a 60 cm roll; cut into 16 pieces, each just under 4 cm long. Knead each piece slightly and shape into a 17 cm long breadstick; arrange 4 cm apart on a parchment-lined baking sheet.
Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes. Preheat the oven to 200˚C.
Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon salt. Bake until slightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavoured salt.

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