Monday, 21 November 2016

How to make finger breadsticks

Yes! Severed fingers suitable for vegetarians!


This is another simple recipe and the kids can get in on the act too. They don't take too long to make but you do need to give the dough rise time, I started the dough off then got on with some other jobs and came back to it later.

What you need:

  • 250g bread/strong flour (I used 150g white and 100g brown)
  • 100ml milk
  • 80ml water
  • 17g sugar or honey
  • 5g salt
  • 10g olive oil or butter
  • 7g dry yeast
  • 1 red pepper chopped into small pieces
Decoration
  • Onion - cut into thick slices then chop to make fingernails
  • ketchup
I have a confession here. I usually just chuck everything in the bread maker to mix up the dough. I have done it by hand, again just throwing everything in and it's work out fin. Might be an idea to add the yeast to the liquid before mixing it all together.

Leave to raise for and hour or until it's doubled in size.



Now comes the fun part.

Pull off a chunk of dough and roll into a sausage shape. Squash it down a little at the end and add a piece of onion, dunk the bottom end in the ketchup.




Use a sharp knife and make a couple of slashes for the knuckles.



Let them stand whilst you heat the oven, 210 Deg C, bake for about 15 minutes, keep an eye on them, they should sound hollow when you tap them and look baked.




The red pepper just adds a bit of flavour and makes them look, well, more revolting!

We served our fingers with the incredibly yummy and easy to make Rustic Ham Mousse



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