A Baker's Life by Paul Hollywood

Author:Paul Hollywood
Language: eng
Format: epub
ISBN: 9781408846513
Publisher: Bloomsbury
Published: 2017-04-07T04:00:00+00:00

FIG & WALNUT BREAD STICKS

MAKES 16

Simple to make, these are delicious eaten on their own. They also make a great accompaniment to blue cheese, gooey ripe Brie or an oozy baked Camembert. Make sure that you chop the figs and walnuts quite finely; if they are too chunky, it makes rolling the sticks more difficult.

250g strong white bread flour, plus extra for dusting

5g instant dried yeast

½ tsp fine salt

1 tbsp olive oil, plus extra for oiling

About 175ml cold water

75g dried figs, cut into small pieces

50g walnuts, finely chopped

Tip the flour into a large bowl. Add the yeast to one side and the salt to the other. Add the olive oil and three-quarters of the water and mix together using the fingers of one hand. Add as much of the remaining water as you need to incorporate all the flour and form a kneadable dough (it doesn’t need to be as soft as a typical bread dough).

Tip the dough onto a lightly oiled surface and knead for 5–10 minutes, until smooth and elastic. Place the dough in an oiled bowl, cover with cling film and leave to stand for 1 hour. (The dough should rise but it doesn’t need to double in size.)

Heat your oven to 220°C/Gas 7 and line two baking trays with baking parchment.

Tip the dough onto a lightly floured surface and fold it in on itself repeatedly until all the air is knocked out. Shape into a rectangle then scatter over the chopped figs and walnuts. Fold the dough over itself a few times to incorporate the fruit and nuts. The figs can make the dough sticky so flour your hands and work surface if necessary.

Divide the dough into 16 equal pieces and roll each one into a thin stick, about 25–30cm in length. Lay the dough sticks on the prepared trays and bake for 12–15 minutes, until crisp and golden brown. Transfer to a wire rack to cool.

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