Twirly Breadsticks
As soon as I saw these breadsticks I knew I wanted to make them. These are easy to make and are fun.
We either eat them with dinner, or they are treated like a snack.
You can add chopped garlic with the rosemary if you like.
You could also omit the rosemary and oil from the topping and instead brush the breadsticks with melted butter then sprinkle over a mix of 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning and 1 tablespoon Parmesan cheese. You can change the flavour to what suits you.
For the sticks I use take away chopsticks that I didn't use. Wrap them in foil and if you need extra length, just make that out of the foil. Don't throw these out after one use, re use them again and again.
When you roll out the dough. The longer the length the more twirls you will get. In the photo above you get thinner bread, with more twirls. The bottom photo, a shorter length was rolled, so thicker bread with less twirls. I found the bottom photo gave a more bread roll feel, the top one was when I wanted a snack.
Now I have only made it with dried yeast as I always have that at home, but I added the fresh yeast option as it was in the original recipe.
This a fun bread idea that I like to make when I want bread, but I don't need it for sandwiches or toast. This can substitute bread rolls with dinner.
We either eat them with dinner, or they are treated like a snack.
You can add chopped garlic with the rosemary if you like.
You could also omit the rosemary and oil from the topping and instead brush the breadsticks with melted butter then sprinkle over a mix of 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning and 1 tablespoon Parmesan cheese. You can change the flavour to what suits you.
For the sticks I use take away chopsticks that I didn't use. Wrap them in foil and if you need extra length, just make that out of the foil. Don't throw these out after one use, re use them again and again.
When you roll out the dough. The longer the length the more twirls you will get. In the photo above you get thinner bread, with more twirls. The bottom photo, a shorter length was rolled, so thicker bread with less twirls. I found the bottom photo gave a more bread roll feel, the top one was when I wanted a snack.
Now I have only made it with dried yeast as I always have that at home, but I added the fresh yeast option as it was in the original recipe.
This a fun bread idea that I like to make when I want bread, but I don't need it for sandwiches or toast. This can substitute bread rolls with dinner.
Recipe
Recipe adapted from Bakina Kuhinja magazine
500g plain flour or bread flour
6g dry yeast or 20g fresh yeast
1 teaspoon caster sugar
1 teaspoon salt
60ml olive oil
250ml warm water
5 x 25cm chopsticks or skewers, covered in aluminium foil
2 tablespoons olive oil and water, extra, for brushing
flake salt, for sprinkling
fresh rosemary (or oregano) chopped, for sprinkling
500g plain flour or bread flour
6g dry yeast or 20g fresh yeast
1 teaspoon caster sugar
1 teaspoon salt
60ml olive oil
250ml warm water
5 x 25cm chopsticks or skewers, covered in aluminium foil
2 tablespoons olive oil and water, extra, for brushing
flake salt, for sprinkling
fresh rosemary (or oregano) chopped, for sprinkling
Crumble the fresh yeast (or sprinkle in your dry yeast) into a small bowl, add in the sugar, 1 tablespoon of the flour and 50ml of the warm water. Set aside until it starts to activate.
In a large mixing bowl add the flour and salt, mix to combine. Now add in the yeast mixture, oil and the remaining warm water. Mix until it comes together and then knead (or use your dough hook on a mixer) for about five minutes, until your dough is smooth and elastic. Cover with a tea towel and let lest for 30-45 minutes.
Cover unused chopsticks or skewers with aluminium foil. If your sticks are not long enough, just roll foil that is larger in length than the sticks. The section without the stick will keep its shape even if the stick is not in that section. Spray or brush oil all over the aluminium foil.
In a large mixing bowl add the flour and salt, mix to combine. Now add in the yeast mixture, oil and the remaining warm water. Mix until it comes together and then knead (or use your dough hook on a mixer) for about five minutes, until your dough is smooth and elastic. Cover with a tea towel and let lest for 30-45 minutes.
Cover unused chopsticks or skewers with aluminium foil. If your sticks are not long enough, just roll foil that is larger in length than the sticks. The section without the stick will keep its shape even if the stick is not in that section. Spray or brush oil all over the aluminium foil.
Divide the dough into 5 even pieces.
Now roll each dough into a long sausage about 30cm long.
Now roll each dough into a long sausage about 30cm long.
Preheat your oven to 200C/180C fan forced. Place a sheet of baking paper on a large baking tray.
Now take a stick of foil and starting from one end, wrap the dough around the stick. To keep the ends in place, I press the tip together around the stick.
Place your breadsticks onto the prepared trays, leave a space between each breadstick.
Now take a stick of foil and starting from one end, wrap the dough around the stick. To keep the ends in place, I press the tip together around the stick.
Place your breadsticks onto the prepared trays, leave a space between each breadstick.
Cover and leave to rise, 30 minutes, covered loosely with a tea towel.
Mix together the extra water and oil. Brush onto each breadstick. Sprinkle over the rosemary. Sprinkle over a little sea salt flakes.
Bake for about 25 minutes until golden in colour and the bread is cooked.
Allow to cool for 10 minutes then gently slide out the aluminium sticks.
Mix together the extra water and oil. Brush onto each breadstick. Sprinkle over the rosemary. Sprinkle over a little sea salt flakes.
Bake for about 25 minutes until golden in colour and the bread is cooked.
Allow to cool for 10 minutes then gently slide out the aluminium sticks.
Enjoy!
