steve bennett

steve bennett

7th February 2012
steve bennett


Can be cooked as a softer breadstick, or as a drier crisp stick.


  • 270g warm water (a)
  • 25g fresh yeast (a)
  • 30g olive oil (b)
  • 5g malt extract (b)
  • 500g strong flour (c)
  • 15g sea salt (c)
  • More olive oil and salt to sprinkle over the bread before baking.


Dissolve (a) yeast in the water.
Add (b) to liquid.
Put (c) in mixing bowl of kitchen aid machine with dough hook. Slowly add (a)&(b) mix into dry.
When all mixed, leave on machine for 10minutes to work to a smooth dough.
Cut and shape to desired size breadstick. Rub extra oil over the sticks and sprinkle a little more salt (or Parmesan), cover lightly with cling film, and prove at room temp for 1 hr.
Bake @180c for 8-12 mins.

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