So to celebrate bread week on the bake off, here is a tasty breadstick recipe of Lorraine Pascale’s that I love.
- 450g strong white bread flour, and some for dusting
- 1 x 7g sachet fast-action dried yeast
- 1½ tsp salt
- 250–275ml warm water
- vegetable oil, for oiling
- 2 tbsp extra virgin olive oil
- 2 tbsp sea salt
- 2 tbsp freshly ground black pepper
- Cover two to three baking trays with flour with a light sprinkling (if you can fit three in the oven this is best to spread out the bread).
- Mix the flour, yeast and salt and add a well of water in the centre. Mix the water in gradually and knead for about 10 minutes by hand or if you are lucky enough to have an electric mixer knead for 5 minutes with the dough hooks! Remember to use a floured surface if kneading by hand otherwise things could get into a sticky situation.
- Divide the dough into 12 portions. Roll out each section like a thin pole but not too thin that it doesn’t slip off the baking tray and travel somewhere else in the oven!
- Lorraine Pascale shapes some of her dough sticks in twists by dividing the dough further and then twisting or plating them together. See what you like! I like doing a mixture.
- Place the dough sticks onto the baking trays about 4cm apart. Cover tightly with oiled cling film and leave for 30 minutes in a warm place to rise. The dough sticks need to double in size.
- Take the cling film off, brush the dough with oil and sprinkle over some sea salt and black pepper.
- Put the dough into a preheated oven for about 20 minutes at 200°C
- Leave the bread to cool on wired racks. Enjoy with things like hummus, cheese or soup – your choice!
The smell of fresh bread is so good! If you want to be more adventurous, why not add walnuts or chorizo pieces to the dough once kneaded. Just spread about the additional items evenly. You might need to put some in the centre and add some around the sides. Other ideas are rosemary or thyme.