@mumsfoodies: Chedder Breadsticks 🧀 320ml lukewarm water (38-40°C) 7g instant yeast 1 tbs sugar 500g bread / strong flour 180g Grated Chedder 1 tsp Salt Add water, instant yeast & sugar and whisk till combined and frothy. Add flour, salt & cheese and mix till it’s shaggy. Grate your cheese finer than I did and the dough will rise faster. Take the dough out and knead for 5-10 min, if it’s sticky add a little more flour. Tuck in the sides to form a round shape. Lightly oil a clean bowl and rub some oil over the dough. Place it inside and cover and rest for 60-90 minutes. Turn the dough out onto a really well and large floured surface. Roughly shape it into a rectangle before rolling it out. A dough scraper or metal spatula can help you shape it by pushing in the edges. Roll to about 2-3mm thick. Cut down the middle horizontally and then into strips about 3cm wide. You can make them a bit bigger if you wish. Place on a baking tray lined with parchment and cover & rest for 20 min while your oven heats up to 200C Just before cooking brush with olive oil, brush your finger too and dimple each strip. I added some jalepenos to some of mine but you can add whatever you like. Bake 10-14 min 200C (check after 8/9 min) depends on the size & oven. If you want the bottom more crunchy turn pizza setting on and do a few minutes at the end. I threw some thyme on them as soon as they came out of the oven. If you want them as soft as possible place in a bowl lined with a tea towel as soon they’re out and cover with a tea towel if you want them crispy & crunchy on the outside leave them out to cool on a wire rack. Store airtight for up to 3-4 days then use as toast. To freeze freeze airtight as soon as they’re cooled. defrost in an airtight bag or container within 1-2 hours. I put them in the kids snack boxes straight from frozen. Enjoy D 🫶 #breadtok #cheesesticks #snacks #breadsticks #fyp
