Sage bread sticks


The recipe that I often come back to.  The sticks are crunchy and thin, look lovely on a platter and the sage could be replaced with some other dried herb of your choice. In an airtight container they could last for two weeks.

Sage bread sticks:

2 1/2 teaspoons dry yeast
250 ml / 1 cup, warm water
around 600 g/ 4 cups plain flour
2 teaspoons salt
2 1/2 teaspoons dried sage
85 ml/ 1/3 cup  olive oil

Dissolve the yeast in water, combine the dry ingredients, then add the yeast and olive oil to the dry mixture. Kneed thoroughly, if the dough feels sticky, add a little bit of flour. Let it rise for about 1 hour or until doubled in size.
Preheat the oven to 200 C/400 F.   Take the dough out on floured surface and divide into 4 quarters. Each quarter should be cut into 18 pieces (the  pieces I made weighed around 13 g each).

 Using your palms to roll a 25 cm long rope out of each piece and place them on ungreased baking tin. Bake for about 10 minutes and then transfer to a cooling rack. Keep in an airtight container.

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