Bacon breadsticks

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The addition of crispy smoked bacon to these simple breadsticks takes them to a whole new level, making them perfect to serve warm with a bowl of soup, or to pack up as part of a packed lunch or picnic. Alyn Williams' recipe is a perfect addition to any baking repertoire.

First published in 2015
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Ingredients

Metric

Imperial

  • 4 slices of smoked streaky bacon
  • 135g of strong plain flour
  • 4g of salt
  • 4g of sugar
  • 5g of Parmesan, grated
  • 50ml of warm water
  • 7g of dried yeast
  • 30ml of olive oil
  • 2 tbsp of milk, for brushing

Method

1
Lay the bacon on a baking tray and cook under the grill until crisp on both sides. Remove and drain on paper towel. Once cool, chop into small pieces and set aside
2
On a clean work surface, mix together all of the dry ingredients. Make a mound with a well in the centre
  • 135g of strong plain flour
  • 4g of salt
  • 4g of sugar
  • 5g of Parmesan
3
In a bowl, mix the warm water with the yeast and olive oil, stir with a spoon until the yeast has dissolved
  • 50ml of warm water
  • 12g of dried yeast
  • 30ml of olive oil
4
Pour the warm liquid into the middle of the well and gradually incorporate the flour to mix evenly
5
Shape into a large dough ball, then shape into a flat disc and sprinkle in the bacon. Fold the disc in half and then fold in half again. Knead until the dough is smooth and springy - add more flour if it is too sticky
6
Cut the dough into even quarters and cut each quarter into 4 pieces
7
Roll each piece of dough into long, thin breadsticks and carefully lift onto a baking tray
8
Brush the dough with milk and leave in a warm place for 10 minutes to rise slightly
  • 2 tbsp of milk, for brushing
9
Meanwhile, preheat the oven to 180°C/gas mark 4
10
Cook in the oven for 10-12 minutes, or until the breadsticks are a deep golden brown colour
11
Remove the breadsticks from the tray and allow to cool slightly on a wire rack. Serve warm
First published in 2015
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Alyn Williams has worked at some of the very best kitchens in Britain, training for many years under Marcus Wareing and Gordon Ramsay. His plates display his own unique culinary personality – brilliantly accomplished, playful and with remarkable interplay of flavours.

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