World Cuisine

  • 500 g (1 lb) strong white bread flour
  • 2 teaspoons fast-action dried yeast
  • 2 teaspoons salt
  • 4 tablespoons extra virgin olive oil
  • 325 ml (11 fl oz) warm water
  • 1 egg yolk
  • sesame seeds, for sprinkling

Place the flour in a large bowl, add the yeast and salt, then stir in the oil and enough of the measurement water to form a firm, sticky dough. Knead the dough for about 5–10 minutes using a dough hook in an electric mixer or on a well-floured surface by hand until smooth and elastic. Put the dough in a lightly oiled bowl, cover with a tea towel and leave to rise in a warm, draught-free place for 1 hour until doubled in size.

Knock back the dough, then divide into 2 pieces and roll out each piece into a long, thick rope. Cut each rope into 16 pieces and then roll into balls. Cover loosely with a lightly oiled piece of clingfilm and leave to rest for 5 minutes.

Roll each ball into a short log and taper the ends, then place on 2 lightly greased large baking sheets, leaving a little space between them. Beat together the egg yolk and 1 tablespoon water, then brush a little over the breadsticks and sprinkle over the sesame seeds. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes until golden. Transfer to a wire rack and leave to cool.

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