Over a month ago I went to visit the Stephanie Alexander Garden Program at our local school. We were shown the veggie patches and invited to have lunch with the kids. With Isla in tow, we sat at the tables while lunch was served by the proud school kids. Breadsticks were on the table and they looked perfect for a little lady who seems to be gnawing on everything. Turns out Isla loved them eating more than spitting it out, nice.
After asking for the recipe from the head cook I have adapted it for Isla. We also make adult only versions using rosemary and salt which are perfect leading up to the festive season to dunk into dips. They are really effortless to make and take less than two hours from start to finish.
I store them in a plastic sealed container to keep them fresh and crisp. Isla gumms them for morning tea and afternoon teas. While Roy likes them with his beer in the afternoons. Perfect treat for my favourite two people.
Since introducing solids to Isla, I have found myself reading labels more. Opting to bake her a loaf of bread to eat instead of store-bought. I may come across as a bit of a food snob for my child but I want to give her the best start to life as possible. She can eat everything but no chemicals or preservatives. In saying that, she is still yet to have sugar. Salt has been added to our breads but in small amounts – makes it taste better and store well.
What do your bubs gnaw or gum on?
- 1¾ cups plain flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 tbsp olive oil
- ½ cup warm water
- 1 egg, beaten
- Sesame seeds
- Coarse sea salt & rosemary (adults only)
- Place the flour in to a medium sized bowl and add the yeast, salt, olive oil. Pour over the warm water and stir to combine.
- Knead the mixture on a floured surface for ten minutes. Place back in the bowl and cover with glad wrap. Leave the dough to rise for an hour or until it has doubled.
- Preheat your oven to 220'c and line a baking tray with baking paper.
- Tear off sections of the dough about a 50c piece size. Roll the dough on a lightly floured surface into small logs about 1cm in thickness. Lay them on the baking tray leaving 1cm gaps between. Repeat until all the dough is used.
- Paint the egg over the dough and sprinkle with sesame seeds. Or for the adults version sprinkle with course salt and chopped rosemary.
- Bake for 13 - 15 minutes or until golden.