Lighthouse Flour Classic Recipes
Bread Sticks
Ingredients
*500g Lighthouse Bread and Pizza Flour
7g Lighthouse Yeast+
1½ teaspoons salt
350ml tepid water
Olive oil
Polenta (or poppy or sesame seeds)
Sea salt
Method
Place the flour, yeast and salt in the bowl of an electric mixer. Carefully measure the water and add to the flour mixture. Using a dough hook, mix on medium speed for about 5 minutes until smooth and elastic. Transfer to a lightly floured bench and knead for 2-3 minutes. Divide into 12 equal portions. Roll into balls, then place each ball on a lightly floured surface and roll into a sausage shape about 25cm long. Place on a baking tray lined with baking paper, brush with a little olive oil, then sprinkle with polenta (or poppy/sesame seeds) and sea salt. Set aside in a warm place for 30 minutes. Preheat oven to 220C (fan). Bake 10-15 minutes, or until crisp and golden brown. Makes 12
* Make sure to measure the flour and water carefully – accurate quantities are important in baking.
Recipe: David Herbert from The Weekend Australian Magazine.
Photography: Guy Bailey.
Styling: David Morgan