I’m not a fan of bread sticks, as I find they’re too thin, dry and flavorless, BUT, I’m converted.
Here is a recipe you have to keep and try out as soon as you can. It’s a winner!
- 250gr organic cake flour
- 1 teaspoon salt
- 1 teaspoon castor sugar
- 1/2 teaspoon instant dry yeast
- 120ml warm water
- olive oil
- flour for dusting
- 1 egg, beaten
- paprika, oregano spice, Italian spice, salt, dried rosemary
- In a mixing bowl, sieve together the flour, salt, castor sugar and dry yeast.
- Add the warm water and allow to knead on the slowest setting with the kneading paddle for 10 min. The dough should be elastic and smooth.
- Then using a brush, brush some olive oil around the bowl and cover with cling wrap and cover with a clean kitchen towel in a warm place, until its risen and doubled in size. ± an hour.
- Heat the oven to 200degC. Prepare a large oven tray with non-stick spray.
- Turn out the dough on to a lightly floured surface and knock down the dough and knead for about a minute.
- Break off pieces of dough about half the size of a jumbo size egg and roll between your hands until the dough resembles a long crayon. Don’t make it too thin. It’s better when it has substance.
- Place the pieces onto the prepared tray next to each other, brush with the beaten egg and sprinkle with all the spices mentioned in the ingredients. Season with some salt flakes or a light pinch of salt over.
- Bake for 15 min, but start checking at 12 minutes. Time depends on how thinly you roll out the dough.
- Remove from the oven and let it cool for about 5 minutes on a clean dry cloth.
We had ours with some seared paprika fillet, sprinkled with lemon juice, roasted sweet vegetables and butter. These breadsticks will go perfectly with a braai, or of course with soup.