BREAD STICKS

I made this recipe because my daughter loves to eat bread sticks and the read made bread sticks that normally we bought from the store is quite salty so I made my version with less salt.

These can be serve with soups or apperif, put it in the table instead of bread or eaten as a between meal (snacks).

Ingredients:

1/2 oz (12g/ 1 Tbs.) dried yeast

3/4cup (200ml)of warm water

1 ts salt

2 1/2cup (275g) of plain wholewheat flour

Egg and milk to glaze

Instructions:

1.Mix the yeast in a little of warm water, and set aside.

2.Sift together salt and flour, then stir in the bubbly yeast mixture and enough warm water to make a soft dough.

3.On a lightly floured board knead the dough for 5 minutes until smooth and pliable. Place it in a warmed bowl,cover,and leave in a warm place for 1-2 hours or until doubled in size.

4.Knead briefly again return the dough to the bowl and set aside in the warm to rise again.

5.Now use a rolling pin to gently flatten pieces of the dough into rectangles about 1/4 in. (6mm) thick.

6.Use a floured knife to cut these into 1 in.(25mm) wide strips and use your hands to roll them into pencil-like sticks.

7.Arrange these leaving a little space between them on greased baking sheets and brush with a drop of egg and milk beaten together.

8.Leave in the warm for a further hour to double in size. Brush lightly with more egg and milk.

9.Bake at 400f/200 C( gas mark 6) for 15 to 20 minutes or until the read sticks are crisp. Cool on a wire rack and store in an airtight tin to use as needed.

Note: Although bread sticks are usually coated with salt in Italy you can occasionally find them coated in sesame seeds Whig gives them a completely different character. If the idea appeals to you follow the above recipe exactly but sprinkle the sticks with raw sesame seeds instead of salt before baking them. But in this recipe I didn’t sprinkle anything because my 14 months old toddler will eat them. I put rosemary herbs instead . Hope you enjoy my recipe.