Sun-dried tomato and rosemary breadsticks!


 

 

For the bread dough:  600g plain flour, 2 sachets instant yeast, 1 tsp salt, 2 tsp sugar, 3 tbs oil, 400ml warm water;  mix all together to form into a dough;  knead on a floured surface for about 5 minutes;  allow to rise in a clean, oiled bowl, covered with a tea-towel.  When ready to use, just open the dough into one big rectangle.  Spread it with the sun-dried tomato paste (simply whizz in a processor 6 sun-dried tomatoes, 2 cloves garlic), add some pieces of anchovy, scatter with a handful of fresh rosemary and marjoram, sprinkle 200g grated cheddar cheese.

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Fold the dough into two, sealing the edges.

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Cut strips from the sealed dough and twist and turn into spirals. Line a dish with baking paper and place the bread sticks cover with cloth and allow to rise for about one hour.  Preheat the oven to full (250) brush with a little water, and bake for about 20 minutes or till golden brown.

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