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4 slices of bacon
135 strong white flour
4g salt & 4g sugar
5g grated Parmesan
1 sachet of dried yeast (7g)
50 ml of warm water
30ml of olive oil
2 tablespoons of milk, for brushing
With the light chicken soup we already made yesterday these breadsticks taste very good! They are savory and crispy, perfect to go with the soup. Another plus, the mini-monsters get something more solid inside, than only a light soup.
How to make bacon & cheese breadsticks
Fry the bacon - without oil - crispy.
Sit flour with sugar, salt, cheese.*
Dissolve the yeast in water.
*Make a well in the center of the flour mixture
Stir in the olive oil.
Pour the yeast mix in the well.
Mix all until combined.
Knead the dough firmly by hand.
Knead the dough for 5 more minutes, roll it into a ball, flatten it then crumble the bacon over it
Preheat the oven to 180°C
Knead in the bacon then split the dough in 4 equal pieces.
Shape long sticks from dough, the thinner the prettier!
Allow the breadsticks to rise for 10 minutes then brush them with milk.
Bake the breadsticks in 10-12 minutes golden brown.
Serve the breadsticks while still warm.
But as a snack in between meals these savoury breadsticks also taste great!