Wednesday, 18 September 2013

Rosemary Bread-sticks

Rosemary is one plant I can not fail to grow. It sits loyally in it's corner of the balcony growing in summer and winter. It needs an occasional water in exceptional dry spells and I shape it by pulling bits off to eat. Otherwise it's a perfect plant. It tastes perfectly good too. So here is to rosemary...

Rosemary Bread-sticks
(makes 7 if you are as scruffy cutting them as I am. I think you can do better though)

250g plain white flour
1 teaspoon of yeast
2 teaspoons salt
2 tablespoons olive oil
160ml water
1 tablespoon chopped rosemary

Mix together the flour, yeast, salt olive oil and water and begin to knead.

When the kneading is almost done add in the rosemary and continue kneading to incorporate.

Shape the dough into a round and leave to rise for one and a half hours. Until roughly doubled in size.

Gently knock back the dough. Roll out until about a centimetre thick and slice into sticks with a pizza cutter or sharp knife.

Spread the sticks apart and leave to prove for half an hour. Just before you go off and leave them turn your oven on to 250 C.

Put the sticks in the oven and bake for 10 minutes when they should be lovely and crisp.

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