Now that you have mastered the technique of kneading bread, use that skill to build up on your portfolio of bread recipes. Learning in the kitchen is best achieved when you layer up on your knowledge. I’ve always emphasised on using what you already know and from there, building a new skill. Practice makes perfect. So if you do a particular recipe more than once, you will notice that you get better at it the second and third time around. You will be able to give attention to the little things that makes a recipe better which you might have overlooked the first time you did it. Anyone who tries a new recipe focuses on internalising the instructions rather than perfecting the recipe.
The thing is, when cooking at home, variety is always appreciated. Here’s a handy way to brush up on your bread dough making skills giving you the practice you need ( mixing, kneading and performing the stretch test) but allowing you to learn a new skill (shaping) while creating a totally different food experience with a recipe you already know.
It’s great for nibbles and snacks, perfect for parties too! Play around with the topping, I love parmesan cheese so that’s my pick, what’s yours?
- 1 recipe pizza dough
- strong flour (flour for dusting)
- baking trays
- baking paper
- round pastry wheel/chef’s knife
- water in a spray bottle
- toppings/flavours (I used cheese, love it!)
1) Follow the instructions for the pizza dough recipe until step 10.
2) Take the dough out of the refrigerator. On a floured sheet of baking paper or lightly floured wooden bench, flatten the dough into 5 cm disks stretching the corners to create a square. Let stand at room temperature for 1 hour or so just to remove the chill (I did mine at an ambient temperature of 22°C, adjust time accordingly).
2)Prepare your baking pan by lining your tray with baking paper.
3)Sprinkle a generous amount of topping on a flat tray.
4)Dip your pastry wheel or knife with flour.
5)Spray your dough lightly with water.
6)Start cutting strips of dough like this.
7)Pick up the bread strip and roll it in your chosen filling until it sticks to the bread strip.
8)Transfer the strip onto the baking tray.
9)Repeat the procedure until all done (you would want to pick up the bread strip and coat it with topping as soon as it is cut since it may stick back if left touching the dough on the sides)
10) Spray oil on the shaped bread sticks and cover with plastic.
11)Allow to rise for about an hour. It will expand and feel soft to the touch.
12) Meanwhile preheat the oven to 170°C.
13)Bake the bread sticks until it becomes golden in colour and crisp all the way through. If it starts to darken too fast but is still soft, reduce the temperature to 160°C to crisp it up completely.
This one goes really fast once served but left overs can be kept in a tightly sealed container at room temperature.