Fennel and Parmesan Bread Sticks by Allinson

Method

1. MIX Mix the flour, yeast, sugar and salt in a big bowl. Mix the water and oil together, then stir in with a cutlery knife.

2. KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). 

3. RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.

4. SHAPE Knock back the dough by gently kneading just 5 times to get the air out. Pat a quarter of the dough at a time into a rectangle. Use a sharp knife to cut the dough into lots of strips (should make about 16 per rectangle). Using your hands roll each strip into a long snake, then lay on lightly greased baking sheets and scatter with some grated Parmesan and 1-2 tablespoons of fennel seeds. Press in lightly to stick.

5. PROVE Cover the dough again with a clean tea towel and leave to prove for 15 minutes. Preheat your oven to 180°C (fan 160°C, gas mark 4).

6. BAKE Bake for 12-18 minutes, until golden and crisp. Cool on wire racks.