Great crunchy bread sticks in the grand fashion of the old Fowlerville Pizzeria. A real treat!
Combine flour, water, yeast, dry milk powder, 3 tablespoons olive oil, and salt in the mixing bowl of a large stand mixer; knead into a soft, smooth dough, about 7 minutes.
Place into a warm area and let rise until doubled, 1 to 1 1/2 hours.
Transfer dough to an oiled work surface; roll with a rolling pin into a 10x20-inch rectangle. Brush dough with 1 tablespoon olive oil and sprinkle with sesame seeds. Roll dough again lightly to press seeds into surface. Use a pizza wheel or sharp knife to cut dough along the shorter edge into 1/4- to 1/2-inch wide strips. Hold each breadstick by both ends and twist once.
Grease baking sheets or line with parchment paper. Transfer bread sticks to prepared baking sheets; cover with a kitchen towel and set aside for 30 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Bake bread sticks in the preheated oven until golden brown, 12 to 14 minutes.
Per Serving: 48 calories; protein 1.2g; carbohydrates 6.5g; fat 1.9g; cholesterol 0.1mg; sodium 61.6mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.