Ala,
So Challenge Three was bread sticks. It involved the same basic white dough recipe but I made half a batch. In retrospect it is easier to work the dough in larger quantities as it was difficult to get the air in when the dough ball was so small. As a result I left it to rest longer than suggested until it doubled in size and after shaping I also proved it for longer. The aniseed comes from 5 star anise ground into a powder mixed with sesame seeds. The spice mixture is then worked through the dough while shaping.
I am an eternal experimenter. What I love about baking is the endless possibilities that are only limited by your imagination. So instead of making 12 bread sticks, I also made 3 plaited loaves. I found it difficult to get the sesame seeds to stick so I also brushed the loaves lightly with toasted sesame oil to act as an adhesive. I kept the bread sticks true to the recipe so I could compare taste. Personally, I really like the nuttiness that the toasted sesame oil brings, I also think it makes the crust crisper. I am not sure if it the power of association but the plaited loaf tasted similar to the pork scratchings off Lorraine Pascale's Roast Pork with fennel seed rub. (I highly recommend this recipe-Honestly Google it, its a game changer) The spice mix and the crispness from the oil made the bread surprisingly meaty and very delicious. An unexpected bonus of the plaited loaf is that it easily breaks off into bite sized pieces making it great for entertaining.
I am looking forward to trying the bread stick later with parma ham wrapped around. Italian style.
Polly x
