Pizza Breadsticks

Serves 10 Prep Time 1 hours 5 minutes   Cook Time 15 minutes   Rated:

These are fantastic. Most pizza restaurants throughout the USA will have a version of these on the menu and they are quite addictive. If you are adding the Marinara Sauce as a dipper...oh my. Perfect snacking right there!
Do not underestimate the difference that fresh yeast can make to the end result of any yeast-raised bread. The texture is quite different and if I can get it, I always prefer it to dried yeast. Ask your local bakery or continental grocer if they can source it for you. It's cheap as chips and will last at least 3–4 weeks if well-wrapped in the fridge.

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Preheat oven to 220°C.


Heat buttermilk, yeast and sugar in the Thermomix bowl 2 minutes/37°C/speed 1.


Add olive oil, flour and salt in that order and mix 6 seconds/speed 6.


Knead 3 minutes/Interval.


Coat the bottom of a large glass or ceramic baking dish with 4 tablespoons of the melted butter. On a silicon mat, roll the dough out to the size of the dish and place into the dish. Brush the top of the dough with another 2 tablespoons melted butter.


Wrap the dish in plastic wrapand place in a warm area to riseuntil almost doubled in height,approximately 1 hour. Do not allow to over-rise.


While the dough is rising grate the parmesan in the clean Thermomix bowl 10 seconds/speed 10. Mix with the remaining seasoning ingredients in a small bowl and set aside.


Once the dough has risen, uncover and score into the dough using a pizza cutter at intervals of approximately 3-4 centimetres. Bake 15–20 minutes or until puffed and golden brown.


Remove from oven and immediately brush remaining melted butter over the top of the breadsticks. Generously sprinkle with the seasoning and rest for 10 minutes before carefully lifting out of the dish with a spatula and cutting into breaksticks on a chopping board. Serve warm or at room temperature with Marinara Sauce. Alternatively, after sprinkling bread with seasoning, return to the oven for 5 minutes to melt the cheese.

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