Meals and Courses


prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
  • 275 ml (9 fl oz) water
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 475 g (15 oz) strong white bread flour
  • 1½ teaspoons caster sugar
  • 1¼ teaspoons fast-action dried yeast
  • 5 teaspoons sesame seeds
  • 2 teaspoons fennel seeds
  • 1 tablespoon chopped rosemary, basil or chives
  • 1 egg yolk, to glaze
  • 1 teaspoon sea salt flakes, for sprinkling

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface and cut it into 4 pieces. Leave one piece plain, knead the sesame seeds into the second piece, the fennel seeds into the third, and the chopped herbs into the last piece. Cut each quarter into 8 pieces, then roll each piece into a rope about 25 cm (10 inches) long. Transfer to 2 greased baking sheets. Cover loosely with oiled clingfilm; leave in a warm place for 30 minutes or until the dough is well risen.

Brush the breadsticks with the egg yolk mixed with 1 tablespoon water. Sprinkle the plain ones with the salt flakes. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 6—8 minutes or until golden. Transfer to a wire rack to cool.

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