I'm delighted to be hosting Bready, Steady, Go again this month. My co-creator Jen hosted last month and there were some delicious entries. It's great to see so many people enjoying the process of baking their own bread. It tastes so much better than a shop bought loaf and you can vary the recipe to suit your own preferences. All 3 of my girls know how to bake a basic loaf, and a couple of fancier ones, and it is such a useful skill for them to have mastered.
I baked these breadsticks on a Sunday afternoon, thinking they could be used for packed lunches or snacks during the week. How wrong I was! They were devoured in less than 15 minutes. I managed to keep my family from eating them long enough to take photos but once I had a decent shot or two they were devouring them at great speed.
I used some brown bread flour to add a little more flavour and texture to the breadsticks but you can use just white bread flour if you prefer, just decrease the water to 300ml. I served the sweet breadsticks with some Berry Yoghurt Dip.
350g strong white bread flour
150g strong brown bread flour
7g sachet instant yeast
1 Tblsp sugar
2 tsp salt
320ml lukewarm water
Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together then add to the dry ingredients and until a soft dough forms. Turn out onto a lightly floured and knead for 10 minutes (or use the dough hook attachment on your mixer).
Lightly grease the mixing bowl with some oil. Put the dough into the bowl and cover with clingfilm. Leave until doubled in size. Knock back the dough by gently kneading for a minute or two. Leave the dough to rise again if you haven't time to shape and bake it. I did this as I was stuck under a sleeping baby so one of my older children knocked the dough back and covered the bowl again so the dough could rise a second time.
Divide the dough into quarters. Pinch off small amounts of dough and roll them into sticks. I was able to get approximately 60 breadsticks from the dough. Put the shaped breadsticks onto lined oven trays and leave to prove for 15 minutes before baking.
Should you wish to flavour the breadsticks, either knead herbs or additions in before shaping or brush the breadsticks with melted butter and sprinkle over toppings. I sprinkled cinnamon sugar over half of the breadsticks then the other half were a mixture of freshly ground pepper and grated Parmesan.
Preheat your oven to 180C/160C Fan/Gas Mark 4. Bake the breadsticks for 12-18 minutes, until golden and crisp. Cool on wire racks.
Bready Steady Go! will run from 1st until the 28th of each month and then a round up will be posted by the hosting blog at the end of the month.
You can link up any bread recipe, sometimes we may also run themed challenges, and feel free to join in with other challenges if your post also meets their guidelines. If you really love baking bread then you can add multiple entries up to a maximum of 3 per blog each month.
Please link back to Jen’s Food and Utterly Scrummy Food For Families and include the badge to help spread the word.
We’d prefer to see entries from new blog posts where possible but you can also add old posts if you add the badge and link back to our blogs as well.
You can tweet your entries to @JensFood and @UtterlyScrummy using the hashtag #breadysteadygo and we will retweet all that we see.
All entries will also pinned to our new Pinterest board as they come in.
If you make a recipe from a book/magazine/website etc please respect copyright and do not reproduce the recipe verbatim. Instead of copying out the recipe from the book, describe it in your own words and if it’s from an online source please link to the original content rather than copying full recipe.
So what are you waiting for?! Bready, Steady, Go bake some bread!