Step 1: Place the flour in a large bowl, add the yeast to one side of the bowl and the sugar and salt to the other and stir to combine.
Step 2: Mix the water and oil together in a jug, make a well in the centre of the flour and pour in the liquid. Gradually bring the flour into the liquid to combine and form a sticky dough.
Step 3: Pour the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic – you can do this in a freestanding mixer with a dough hook attachment.
Step 4: Place the dough into an oiled bowl and cover with oiled cling film. Leave the dough to double in size, this should take about an hour.
Step 5: Tip the dough onto a surface lightly dusted with flour and knock back and knead for about a minute to remove any air bubbles. Roll out into a rectangle about 25-30cm long. Using a sharp knife pizza cutter cut the dough into strips about 1-2cm thick and place slightly apart on a baking tray dusted with flour. Cover the breadsticks with oiled cling film and leave for about 30 minutes to puff up.
Step 6: Bake in the oven at 200°C/180°C/Gas mark 6 for 15-20 minutes until golden brown and crispy.
Step 7: Your breadsticks will keep in an airtight container for up to a week.
|Per Serving||Per 100 g / ml|
|Fat||0.65 g||1.64 g|
|Carbohydrate||17.72 g||44.31 g|
|Protein||3.10 g||7.74 g|
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