This is such an easy recipe, especially if you have a breadmaker, but that’s not essential as you can make the dough by hand. The base of the recipe is yummy on it’s own, you don’t necessarily need to add any filling, simply glaze with a beaten egg and sprinkle with sesame seeds or grated cheese if desired. Adding the filling definitely adds another dimension making rustic, flavoursome and moreish breadsticks. I’ll definitely be experiment with other flavours and posting future successes.
Makes: 2 large pizzas or 24 chunky breadsticks
2 tsps active yeast
3/4 tsp bread improver
2 tsp raw sugar
1/2 tsp salt
2 tbsps melted butter or olive oil
240ml warm water
1 1/2 cups wholemeal flour or spelt flour
1 1/2 cups plain flour
You could use 3 cups wholemeal flour if you prefer
Filling Ingredients for a 1/4 of the dough:
1/4 cup colby or cheddar
1/2 cup parmesan
80g of spinach
If you are using a breadmaker follow the manufacturer’s directions. Making by hand is great fun and your children will love getting involved. As a child I have fun memories of pizza parties, making the dough and choosing from an array of toppings.
To make the dough – Simon and Alison Holst have some helpful instructions in their Bread Book for making pizza dough by hand.
Place the first 5 ingredients in a bowl and leave covered in a warm place for 15 minutes.
Add the flour and bread improver and knead until the dough is a soft ball that springs back. This will take about 10 minutes.
Cover the dough in about 2-3 tsps of olive oil and place in a covered bowl to rise for 30 minutes. Once risen lightly knead and split into 4 equal parts – freeze 3 for future use.
To make the filling
While the dough rises fry off the spinach until cooked. I used frozen spinach. Once cooked drain in a sieve and squeeze out the water. If using fresh spinach chop into small pieces.
Enjoy fresh from the oven. This is a great after school snack or perfect for lunch boxes. A tasty, healthy finger food too – Lottie enjoyed them even more than Freddie did.