© 2003–2022 The Redmond Family. All rights reserved.

Buttered Garlic and Basil Sticks

  • 400g (13oz, 3 2/2 cups) Strong White Flour
  • 1 tsp salt
  • 1 tsp caster sugar
  • 1 1/4 tsp fast action dried yeast
  • 2 tbsp Olive oil
  • 200ml Water
  • coarse sea salt
  • 100g Butter
  • 4 garlic cloves, finely chopped
  • 1 small bunch fresh basil
  • pepper
  1. Put the lour into a large bowl then stir in the salt, sugar and yeast. Add the olive oil then gradually mix in enough warm water to make a soft dough.
  2. Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. Put the dough back in to the bowl, cover lossly with oiled clingfilm and leave in a warm place to rise for 1 hour or until doubled in size.
  3. Tip the dough out onto a lightly floured surface, knead well then cut in half. Roll each half out to a thin oval tin (about 35 x 18cm). Transfer to 2 greased baking sheets and cut into 2.5cm strips, making cuts a little in from the edge of the dough so that strips are still held together at the ends within the oval shape.
  4. Sprinkle the dough with a little coarse salt. Cover loosely with oiled clingfilm and leave in a warm place for 30 mins until the bread has risen around the edges.
  5. Remoe the clingfilm and bake in a preheated oven 220C (425F) for 8-10 mins until the bread is golden and sounds hollow when tapped. Transfer to 2 large plates.
  6. Met a small piece of butter in a saucepan and add the garlic. Fry for 2-3 minutes until just beginning to brown. Add the remaining butter, basil leaves torn into pieces and black pepper to taste. When the butter has melted, brush this over the hot bread, separate into sticks and serve immediately.

To make these breadsticks in advance, brush the hot breads thinly with a little of the butter mixture, then leave to cool completely on a wire rack. Warm them when needed to brus with the remaining warmed butter when ready to serve.

© 2003–2022 The Redmond Family. All rights reserved.