Servings : Makes 15-18 Breadsticks
As much as we love crispy and crunchy breadsticks, these softer version are superbly delicious as the bread accompaniment to any meal. They are delicately flavoured and are quick to prepare. Leftovers store well frozen for up to 2 weeks.
- 3 cups all-purpose/plain flour
- 1 cup warm water
- 3 tbsp. sugar (preferably brown sugar)
- 1/4 cup vegetable or olive oil
- 1 tsp. salt
- 2 1/2 tsp. yeast
- 1/4 tsp. dried herbs/spices of your choice (I used oregano, garlic, black pepper and crushed chilli flakes)
- 1-2 tbsp. butter for brushing the bread after baking
Put the flour and yeast in a bowl, make a well in the centre. Add the oil, salt and sugar. Gradually add the warm water and knead well into a soft dough. Do not set the dough aside to rise, just rest it for about 10 minutes so that the gluten formed in the dough relaxes. Then roll the dough out on a floured surfaced into a 10×12 inch rectangle.
Using a pizza cutter or sharp knife, cut into strips (less than an inch wide). Carefully lift each strip, give it a twist or two and place it on a greased baking tray. Allow them to rest and rise for about 30 minutes.
In the mean time, preheat the oven at 180 C.
Bake the breadsticks for about 10-15 minutes. When done, quickly brush them with the melted butter and you can lightly sprinkle the herb of your choice over them. You could even sprinkle them with finely grated cheese or if you want a garlic flavour, simply add a touch of garlic to melted better or sprinkle them with garlic salt. Put them under a towel until you are ready to serve.