Totally scrumptious and oh so easy Breadsticks.
Now that we're back into the school routine I wanted to make something to put in Miss A's lunchbox.
Topped with black olives, semi-dried tomato and tasty cheese for Miss A
and an allergy friendly version, soy cheese and vegemite for Miss B.
From this many..................
to this many
in seconds flat!
Wanna make some?
Combine 1/3 cup of warm water, 2 tsp instant dried yeast, pinch of salt, 1/4 tsp caster sugar and 1 1/2 tbsp olive oil in a bowl. Sift 1 cup plain flour over bowl and stir to form a soft dough.
Turn out dough onto a lightly floured surface and knead for 6-8 minutes or until elastic. Put dough into a clean bowl, cover and place in a warm place for about 15 minutes until it increases in size by about one third.
Roll out dough to form a rectangle afew millimetres thick and brush with some olive oil.
Sprinkle dough with toppings of your choice - the possibilities are endless, cheese, herbs, chilli, diced ham etc. If you are using largish pieces such as chopped olives or diced ham, once you've sprinkled them over the dough use the palm of your hand to press them into the dough abit to stop them from falling off.
Now cut the dough into strips, I prefer my breadsticks smallish so they fit into lunchboxes, so about 1.5cm x 10cm. Twist each strip and place on a lined oven tray. Set aside for 10-15 minutes until increased in size slightly.
Bake breadsticks in oven preheated to 200C (fanforced) and bake for 12-15 minutes or until breadsticks are golden.
We also made these yummy egg-free choc-chip cookies.
As always soooo good to eat even for those of us who can tolerate egg.
For the recipe and lot's more inspiration visit Bubala's lovely blog.