I made these for saturday night too. I have wanted to make them for a while and saturday presented the perfect opportunity. The recipe is from Daniel Steven’s Bread book (River Cottage Handbook No. 3), which is a great book and deserves space on any keen cook’s shelf.
I sprinkled some with sea salt, some with freshly ground pepper, some with crushed chilli and the rest with sesame seeds.
Next time I make them I will be more careful not to stretch them when I lift them onto the tray. Stretching leads to thinner parts which cook quicker then the rest. I think they were worth the effort, sometimes it is good to make something that you can buy so easily.
Makes about 30
250g strong white bread flour
250g plain flour
2 tsp fine salt
7g sachet easy bake yeast
glug of olive oil
325ml warm water
Olive oil to brush on breadsticks and then the toppings of your choice or you could leave them plain.
Place the flours, salt and yeast in a bowl and add the olive oil and the water and mix to a sticky dough. Turn onto a work surface and knead until the dough feels smooth and elastic. Form into a ball place back into the bowl and cover with a large bin liner. Leave until the dough has doubled in size.
Press the air out of the dough gently with your fingertips and then roll the dough out on a floured surface until it is about 1 cm thick. I split the dough in half before I rolled it out so that it didn’t become unmanageable.
Then cut into strips as wide and as long as you want. Lift carefully onto a lightly greased baking tray (I used four baking trays for all of the dough), brush lightly with olive oil and then sprinkle your topping on. Cover again with the bin liner and leave to rise for about 30 minutes.
Preheat the oven to 200°c, gas mark 6 or use the roasting oven of the Aga and then cook the breadsticks for about 20 minutes until they are golden. Cool on a wire rack.