Saturday, 29 January 2011

Rosemary breadsticks. Sort of cheesy.

Yep. Couldn't help it. I roasted some leeks to go with them.

Been a bit busy in the kitchen tonight so there are a few recipes ready to get uploaded. These breadsticks are an offshoot of the pizza that will feature shortly, as it shares the same bread dough, but pimped up to include a few 'extras' to allow these proud batons of loveliness to stand their own. Good for munching on. Happiest when dunked in houmous. Not bad with a small dish of olive oil and balsamic vinegar.


250g flour
1/2 tsp salt
1/2 tsp sugar
1/2 tsp quick action dried yeast
140 ml hand hot waterTbsp olive oil
2 cloves garlic, minced or very finely chopped
2 tsp rosemary
2 tsp vegan parmesan
Olive oil


You start off by mixing the dried ingredients together - the flour, salt, sugar and yeast - and then mix in the water. When there's an emerging dough in the bowl (still a bit crumbly) add the olive oil and need really well for a good five minutes or so. Then leave the kneaded dough, covered, to rise in a warm place for an hour or so. Next fold in the garlic, rosemary and vegan parmesan (if you want it) and knead through well. Next roll out into skinny batons, brush with olive oil, and bake in a 200 degree centigrade oven for 15 minutes or so.

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