Reminiscing snacks from the German motherland. They have really nice breadsticks, and a wide variety of them, both in the supermarkets and in cafes or along the streets (food carts etc). I miss Germany a lot. When can I go back for a visit?
Ingredients:
- Instant dried yeast: 1/2 pack (5g)
- Warm water: 150ml
- Caster sugar: ½ tsp
- Wheat flour: 250g
- Salt: ½ tsp
- Olive oil: ¼ cup
- Parmesan cheese: 4 tbsp
Method:
- Preheat oven at 200 degrees Celsius.
- Mix together yeast, warm water & caster sugar. Stand in room temperature for 15min till it is slightly bubbly.
- Sift wheat flour & salt into mixing bowl. Pour in yeast mixture.
- Using a dough hook, whisk on medium speed for 15min till a soft dough forms. Bring the dough together and leave to proof for 30min.
- Punch into the dough. Knead and leave to proof for another 30min.
- Divide into 12 portions. Roll out into a long rod each.
- For half the portion (6 sticks), I brushed olive oil on the surface of the dough and sprinkled Parmesan cheese on it. See first image (bottom left).
- For the other half (6 sticks), I rolled them out flat, sprinkled Parmesan cheese onto them, rolled them back into long rods and brushed olive oil on the surface. See first image (top right).
- Bake 15min per batch till slightly browned.
Disclaimers:
- This recipe was kindly adapted from Brot Backen, published by Backlust (Germany).
- The original recipe did not make use of any cheese or olive oil as a topping. I added them into mine to make the bread sticks less plain and more savoury. Keep them plain if you prefer to eat them with marmalade or pâté.
- I placed the cheese onto the breadsticks in two different ways, as you can see from above.
- I definitely prefer the ones with the Parmesan cheese on top of the breadsticks!
Serving:
12 small breadsticks
