I love restaurants that serve little bread baskets and crunchy bread sticks with dips or seasoned butter as pre-appetizers. When you are so hungry and you’ve placed your order, they get consumed like they are going out of fashion.
When you are hosting a dinner party and you find yourself racking your brains about what to serve as starters, these bread sticks sell like hot cakes, especially when served with dips. They might seem daunting, but believe me when I say they are terribly easy to make!
- 225 g all purpose flour
- 4 g dried yeast
- 3/4 tsp salt
- 125-150 ml tepid water
- 1 tbsp extra virgin olive oil
- Mixed dried herbs, to sprinkle
- In a bowl, combine flour, salt and yeast. Add water, little at a time. Mix well till the dough is wet but not too sticky. Now, knead the dough for 5 minutes (with an electric mixer with dough hooks) or 10 minutes by hand.
- Place the kneaded dough in an oiled bowl and cover the bowl with cling film. Allow to rest for 30 minutes till the dough is doubled in volume.
- Now, divide the dough into 5 -6 portions. Using your hands roll each dough into a longish sausage shaped logs or braids. To make the braids, roll the dough into a log and then using a knife, slit the dough in half. Then overlap each half over the other to make a braid.
- Sprinkle some flour on a baking tray. Place the prepared bread sticks on the tray. Spray some oil on the cling film and cover the bread sticks with the oiled cling film (oil side down).
- Allow the sticks to rest for 30 minutes. Preheat the oven to 200 C.
- Infused some mixed herbs in olive oil. After 30 minutes, brush the bread sticks with the herb-infused olive oil.
- Bake the bread sticks for about 25-30 minutes until they are firm and golden brown in colour.