Yesterday morning the postie delivered Lorraine Pascale's new book, Baking Made Easy. Since the first episode aired I've been glued to the sofa every Monday evening, totally inspired by each recipe, to the point where I want to jump straight into the kitchen and recreate every mouth watering delight! I love how Lorraine readily shares her top baking shortcuts, tips and cheats. I mean using an ice-cream scoop to plop the mixture into each paper case instead of fiddling around with two tea spoons is life changing when you bake as many cupcakes as I do!! So simple, why didn't I think of that!!!!
So with the girls coming round for midweek supper and some Brit action I wasted no time getting started on one of the recipes. I have been dying to try out the dough hook on my Kitchenaid and overcome my fear of making bread so I decided to do the Big fat salt and pepper breadsticks, to serve when they arrived with olive oil and balsamic. They turned out pretty well to say it was my first time at making bread so I would definitely recommend giving it a go. If I did it again I'd probably try some with fresh rosemary too.
Big fat salt & pepper breadsticks (makes 12)
Ingredients
450g (1lb) strong white bread flour, plus extra for dusting
1 x 7g sachet of fast-action dried yeast
1 and half tsp salt
250-275ml (9-10fl oz) warm water
Vegetable oil or spray oil
2 tbsp extra virgin olive oil
2 tbsp sea salt
2 tbsp freshly ground black pepper
Cooking instructions
Preheat oven to 200C (400F) Gas mark 6
Put the flour into a mixing bowl along with the yeast, 1 and ½ teaspoons of salt, and enough of the water to make a soft but not sticky dough.
Mix together with a wooden spoon before putting into the mixer and kneading with a dough hook for 5 mins (If doing it by hand knead well on a floured surface for 10 mins)
- Once the dough has come together and springs back into shape when pressed with a finger, it’s ready.
Divide the mixture into 12 equal portions, each weighing about 60g (2 and half oz)
Roll into balls, then place each one on a floured surface then roll them out into a sausage shape until they reach about 8-10 inces in length. Shape half into twists by running a sharpe knife down the centre and plaiting together (leaving a bit at the top uncut)
Place the breadsticks on floured baking trays and cover loosely with oiled clingfilm, making sure it is airtight. Leave in a warm place for 30 mins. The breadsticks should double in size.
Remove the clingfilm and brush each breadstick with extra-virgin olive oil. Sprinkle half with the sea salt and half with the freshly ground black pepper.
Bake in the top of the oven for 15-20 mins.
Serve with dips such as houmous, guacamole etc...
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Salt and pepper breadsticks
