Serrano ham and breadsticks
These breadsticks have to be dry, thin, crunchy and salty, perfect for your guests to wrap with a nice piece of Serrano ham as they sip a glass of chilled dry sherry. Another way to serve these breadsticks is to wrap the ham around the middle, pile them high on a serving platter and pass them around at a party.
- Place the dry ingredients in a mixing bowl.
- Combine the oil and warm water and add to the dry ingredients.
- Then start mixing until you have a soft, pliable mixture. This can be done by a mixer with the dough hook, or by hand.
- Then knead for 10-15 minutes until the dough is silky and elastic.
- Place the dough in a warm place and let it prove until doubled in size, then knock it back.
- Making the breadsticks can be tricky, but eventually you will start to understand the dough as it relaxes between rolling.
- On a lightly floured bench, roll the dough out into a large rectangle, letting it rest occasionally, which will allow you to roll it out further.
- Cut the dough lengthways into thin strips using a sharp knife.
- On a clean bench, use your hands to roll each strip until you get a round, thin breadstick of the desired length.
- Place them on a lightly floured oven tray and trim the ends so they are all the same length.
- Using a pastry brush, brush each stick lightly with olive oil and sprinkle with salt.
- Bake at 170C until golden and crisp.