Tuesday, 3 September 2013

GBBO Bake along - Week 2

I have to say the idea of making bread feels me with yeast based dread and trepidation. I've never had much success with any bread based recipes and while I watched episode 2 of the Great British Bake Off I genuinely couldn't decide what to try myself.

Then when I watched it back again during the week, while researching recipes, I began actually taking in how easy it is to make breadsticks. Time-consuming, as all recipes that include yeast are, but fundamentally easy. 

And so I braved the technical challenge, the kneading and came up with my own breadstick recipe. These breadsticks are light, tangy and go perfectly with a beer and a film!

Lime and Coriander Breadsticks

300ml lukewarm water
2 teaspoons caster sugar
1 x 6g sachet dried yeast
260g wholemeal bread flour
260g plain flour
2 tablespoons sunflower oil
1 tsp salt
Grated zest of 2 limes
2 tablespoons of coriander
2 tablespoons of sesame seeds

Mix the water and sugar in a large bowl until the sugar has dissolved. Add the yeast and leave to stand for 10 minutes.
In another bowl mix together the wholemeal flour, plain flour, oil, salt, grated lime zest and coriander. Then add the yeast mixture and stir until combined. Then turn out on to a lightly floured surface. Knead until smooth and elastic (for about 5 minutes).
Lightly oil a bowl and place the dough inside, turning the dough until it is covered with oil. Cover and leave to rise for 1 1/2 - 2 hours.
Pre-heat  the oven to 190C/375F and lightly oil 2 baking trays.
Roll the dough out and cut with a pizza cutter to make 24, 12 inch long breadsticks. Twist by holding each end and place on the baking trays 1/2 inch apart.
Finally brush with oil and sprinkle with sesame seeds. To ensure you know when they are done add a breadstick that you intend to sacrifice for snapping tests. 
Bake on a middle shelf for 20 minutes.

Allow to cool on a wire rack and hopefully you'll be left with the classic snap Mr Hollywood is always looking for! 


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