Big, fat breadsticks

Ingredients:

450g strong white bread flour (plus extra for dusting)

1 x 7g sachet fast action dried yeast

1 1/2 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 cracked black pepper

(alternatively: 2 tbsp poppy seeds, or sesame seeds, or marmite, etc)

 

1. Dust two large baking trays with flour
2. Put the flour, yeast and the salt into a TM bowl and add 250ml of water to start with. Kneed for 5 minutes//. Keep adding some more water until you create a soft but not sticky dough that cleaned the bowl.
3. Devide the mixture into 10-12 portions each weighing about 60g (or 6-8 if you prefer bigger, fatter sticks). Roll the portions into balls, then place each ball on a floured surface and roll into a long sausage shape about 25cmx2cm

1. I have shaped mine into twists. For this, run the knife down the centre to split the dough, leaving a bit at one end uncut. Braid or plait the two halves over each other to give a twisted effect.
2. Place the breadsticks on the prepared baking trays, spacing them 4cm apart. Cover the breadsticks loosely with oiled clingfilm, making sure it's airtight. Leave in warm place for 30 minutes, or until the breadsticks have almost doubled in size.
3. Preaheat the oven to 200C/400F/Gas 6.
4. Remove the clingfilm and brush each breadstick with some extra virgin olive oil. Sprinkle with some sea salt and cracked pepper, or with poppy seeds, sesame seeeds, etc. 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 them from the oven and leave to cool on the baking tray.

The Cooking Monster's Tip: For the Marmite breadsticks, I have drizzled the breadsticks with some marmite using a teaspoon, after cutting them in half, but before twisting them. That way you get the marmite in the middle as well.