Parsley Bread Sticks2017-06-02
- Servings : 6
- Cook Time : 20m
- Ready In : 20m
- vegetable oil, to grease
- 375g plain flour
- 1⁄2 tsp salt
- 2 tsps dried yeast
- 2 handfuls fresh parsley, finely chopped
- 1 tbsp caster sugar
- 2 garlic cloves, finely chopped
- 310ml lukewarm water
- plain flour, to dust
- sea salt
Brush a bowl with oil to lightly grease. Sift the flour and salt into a bowl. Stir in the yeast, parsley, sugar and garlic, and use your hands to evenly mix. Make a well in the centre and add the water. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl. Turn the dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.
Place the dough in prepared bowl. Cover with plastic wrap and set aside in a warm, draught- free place for 45 minutes or until dough doubles in size.
Preheat the oven to 180°C. Brush 2 baking trays with oil to lightly grease. Punch down centre of the dough with your fist. Turn it onto a lightly floured surface and knead for 2 minutes or until smooth and elastic. Divide into 2 equal portions. Use your hands to pat 1 dough portion into a 14 x 18cm rectangle. Cut crossways into 1cm-wide strips. Roll strips into 1cm diameter logs, about 20cm long. Place bread sticks, about 1cm apart, on trays. Sprinkle with a little water and sea salt. Repeat with remaining dough portion.
Bake in the oven for 18 minutes, swapping trays after 14 minutes, or until golden brown and crisp. Remove from oven. Set aside on the trays to cool.