French Bread Sticks
|Compressed yeast||15 Gram|
|Warm water||1 1⁄4 Cup (20 tbs)|
|Plain flour||4 Cup (64 tbs)|
|Sesame seeds/Poppy seeds||1 Teaspoon|
Stir yeast and sugar together until liquid, add butter and warm water, stir until putter is melted.
Sift flour and salt into large basin, make a well in centre, pour in yeast mixture, stir flour gradually into liquid.
Turn onto lightly floured surface, knead 10 minutes or until dough is smooth and elastic.
Place dough into greased basin, cover with plastic food wrap, stand in warm place for 1 to 1 1/2 hours, or until dough has doubled in bulk.
Turn dough onto floured surface, knead 2 minutes.
Roll dough into 20cm x 30cm rectangle, cut in half lengthwise.
Roll up each half as tightly as possible from the long side, tuck in ends, place on greased oven trays.
Cover loosely with plastic food wrap, put in warm place to rise for 20 minutes.
Cut deep slashes in each loaf, brush lightly with beaten egg, sprinkle with sesame or poppy seeds.
Bake in moderately hot oven 20 minutes, sprinkle with water, bake further 10 minutes or until golden brown.