For the recipe Cheesy Witches Finger Bread Sticks
|500 g||Strong White Bread Flour|
|7 g||Fast-action dried yeast|
|about 7 g||Caster Sugar (1 tsp)|
|250 ml||Water tepid|
|about 35 ml||Olive Oil (2 tbsp)|
|Ground Black Pepper (1/2 tsp)|
|8 g||Dr. Oetker Lime Green Gel Food Colour|
|about 25 g||Pitted Black Olives 15 olives|
|200 g||Roasted Red Peppers|
|about 125 g||Onions (1 small)|
|14 ml||Olive Oil (1 tbsp)|
|200 g||Orange Cherry Tomatoes|
Add the flour to a large bowl. Place the yeast to one side of the bowl with the caster sugar.
Place the salt and pepper in the other side of the bowl. Then sprinkle on 75g of the grated parmesan. Lightly mix all the dry ingredients together.
Make a well in the centre and add the green food gel to the tepid water (water should be body temperature – warm enough to comfortably hold your finger in for 10 seconds without it feeling warm) and olive oil then add to the bowl and mix to make a rough dough.
Tip the dough out onto a clean work surface and knead for 10 minutes until the dough becomes smooth and stretchy and the colour is evenly distributed.
Lightly oil the bowl and place the dough in, covering with a piece of oiled cling film or a damp tea towel to prove.
Leave in a warm place to prove for about an hour until the dough has doubled in size.
Once the dough is ready tip out onto a clean work surface and knock back the dough by gently punching it.
Roll the dough into a long sausage shape and divide into 25-30 pieces about 25cm long. To create ‘knuckles’ on the fingers roll the dough with your hands either side of the middle of your sausage so that the middle part remains thicker than the rest of the finger.
Using a sharp knife, score some lines in the central knuckle of the finger then place the finger on a flat baking tray lined with a piece of a non stick grease-proof paper.
Repeat until you have rolled out all your fingers. You may need 3-4 trays for all your fingers, or roll out and bake in batches.
Cut the olives in half and place one in the end of each finger.
Brush each finger with oil then sprinkle with the remaining grated parmesan on the knuckles to resemble hairs.
Cover each tray with a damp tea towel and leave to prove for 20-30 minutes. Meanwhile preheat your oven to 180 degrees C fan.
Once the breadsticks have proved place in the oven and bake for 10-15 minutes until lightly golden.
Remove from the oven and place on a wire rack to cool.
To make the roasted red pepper dip – finely chop all your ingredients then place in a deep pan with the olive oil.
Cook on a medium heat for about 15-20 minutes, stirring occasionally until the ingredients have cooked down and are chutney like.
Season with salt and pepper to taste.
To make a smoother dip, blend with a hand-held stick blender or place in a blender and process until smooth.
Serve warm with the breadsticks.
|Per Serving||Per 100 g / ml|
|Fat||1.68 g||3.73 g|
|Carbohydrate||14.39 g||31.99 g|
|Protein||3.29 g||7.30 g|