I saw an article about soft bread sticks over on The Kitchn and I was intrigued. I only knew about the regular crunchy kind. I don’t know how authentic or otherwise this recipe may be but I’m happy with it. Essentially this is just a long, thin, soft roll but they’re perfect for dipping in soup, which is how I had mine. I got the impression they’re commonly used for dipping is saucy things like pasta dishes too.
500g strong white bread flour
1x7g sachet fast action yeast
2 tsp salt (I used 1 of garlic salt and 1 regular salt)
2 tbsp herbes de provence
2 cloves garlic, finely chopped or crushed.
3 tbsp olive oil
300ml warm water
60g butter, melted
2 clove garlic, crushed
– In a large mixing bowl mix together the flour, yeast, salt, herbs and garlic.
– Make a well in the centre and add the oil and water.
– Mix until it comes together as a dough.
– Turn out of the bowl onto a lightly floured work surface and knead for 10 minutes. (It won’t feel smooth as other doughs because of the garlic and herb bits.)
– Place in a lightly greased bowl in a warm, draft free place until doubled in size. (About 1 hour.)
– Heat the oven to gas mark 8 and line 2 baking trays.
– Knock down the dough and lightly knead for a minute.
– Press into a rough rectangle and cut into 12 strips.
– Gently roll to shape each strip and place on the baking trays at least 1 inch apart.
– Leave on the tray for 20-30 minutes until they look puffy.
– Bake for 15-20 minutes until browning on top and the underneath sounds hollow when tapped.
– While they are baking melt the butter and garlic in a small bowl in the microwave.
– When you take the sticks out of the oven immediately brush the tops with the melted butter.
– Leave to cool slightly and absorb the butter to give soft tops.
– Enjoy with soup or other delicious dippy things.