Here is the recipe for breadsticks that I make for apetizer at my dinner partys. I discovered them at a friend’s house. At my request she told me that the recipe was from a London chef by the name of Lorraine Pascale.
These breadsticks are always a great success and are available in different flavors, sprinkled with salt or pepper, rosemary, thyme or even sesame or poppy seeds.
Divinely good with dips like Baba Ganoush, hummus, guacamole, to quote traditional ones as well as somewhat original dips like Bavarian Obatzda, spanish red pepper dip, pistachio and feta dip, or Tuscan almond pesto, etc
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Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
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- 450 g strong white bread flour, plus extra for dusting
- 1 x 7 g sachets of fast action dried yeast
- 1 1/2 tsp salt
- 250 – 275 ml warm water
- Vegetable oil
- 2 tbsp extra virgin olive oil
- For sprinkling
- You choice of salt, pepper, rosemary, thyme, sesame, poppy seeds, etc.
Dust 2 large baking trays with flour. Put the flour, yeast and the 1 and a half teaspoons of salt into a large bowl and add enough of the water to make a soft but not sticky dough. Knead well for 10 minutes by hand on a lightly floured work surface or for 5-minutes if using an electric mixer fitted with a dough hook or in your Thermomix in dough mode for 5 minutes.
Divide mixture into 12 equal portions, each weighing about 60 g.
Roll them into balls, than place each ball on a floured surface and roll into a long sausage shape about 25 x 2 cm.
For the best visual results make the sausage shape an even thickness. You can shape half of them into twists, running a knife down the center to split the dough leaving a bit at the bottom uncut. Braid or plait the 2 halves over each other to give it a twisted effect.
Place the breadsticks on the baking trays, spacing them 4 centimeters apart.
Preheat the oven to 200°C. Cover the breadsticks loosely with oiled clingfilm, making sure it is airtight.
Leave in a warm place for thirty minutes or until the breadsticks have almost doubled in size. Remove the clingfilm and brush each breadstick with the extra virgin olive oil.
Sprinkle with sea salt or poppy seeds or freshly ground pepper or thyme or rosemary as you wish. Bake on the top third of the oven for about 20-minutes, or until the breadsticks are lightly golden and firm to the touch. Remove the bread sticks from the oven and leave to cool on the baking trays.
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