- Course: Breakfast/Desert
- Cuisine: American
- Prep time: 5 minutes
- Cook time: 30 minutes
- Total time: 35 minutes
Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!
INGREDIENTS:
MAKES 18-20
- 15ml/1 tablespoon active dry yeast
- 300ml/½ pint/1¼ cups lukewarm water
- 425g/15oz/3⅔ cups strong white bread flour
- 10ml/2 tsp salt
- 5ml/1 tsp caster (superfine) sugar
- 30ml/2 tablespoon olive oil
- 150g/5oz/10 tablespoon sesame seeds
- 1 beaten egg, for glazing
- Coarse salt, for sprinkling
STEPS:
- Combine the yeast and water, stir and leave for 15 minutes to dissolve.
- Place the flour, salt, sugar and olive oil in a food processor. With the motor running, slowly pour in the yeast mixture, and process until the dough forms a ball. If sticky, add more flour; if dry, add more water.
- Transfer to a floured surface and knead until smooth and elastic. Place in a bowl, cover and leave to rise in a warm place for 45 minutes.
- Lightly toast the sesame seeds in a frying pan. Grease two baking sheets.
- Roll small handfuls of dough into cylinders, about 30cm/12in long. Place on the baking sheets.
- Brush with egg glaze, sprinkle with the sesame seeds, then sprinkle over some coarse salt. Leave to rise, uncovered, until almost doubled in volume, about 20 minutes.
- Preheat the oven to 200°C/400°F/ Gas 6. Bake until golden, about 15 minutes. Turn off the heat but leave the bread sticks in the oven for 5 minutes more. Serve warm or cool.
VARIATION
If you like, use other seeds, such as poppy or caraway, or, for plain bread sticks, omit the seeds and salt.