200g Strong White Bread Flour
1 tsp fast action yeast
half a tsp sugar
half a tsp salt
150ml warm water
Measure flour into mixing bowl, add remaining ingredients and mix until dough is soft, smooth and comes away from sides of bowl. Turn dough on floured worktop and knead for about 2 minutes, adding more flour if need be. Return to bowl. Cover bowl with a damp tea towel, plate or clingfilm/gladwrap and leave at room temperature until doubled in size (around an hour). Turn dough onto floured surface, knead for about 2 minutes and divide into approximately 30 small plum sized pieces. Roll each one into a long thin stick using the palms of your hand. Cut into smaller sticks if you like. Place sticks on a baking sheet (silicone or greased or floured) and leave in a warm place for 20 minutes. Bake in the oven at 200'C/400'F/Gas Mark 6 for 15-20 minutes until they start to brown. I think a small child could probably make their breadsticks look more professional than mine but they taste pretty yummy and I like the fact they are all odd shapes and sizes. If you store these in an airtight container (once cooled) they will keep for a week.
These are more chewy than your average breadstick so you might want to break off a bit at a time to give baby to avoid them ending up with a big ball of dough in their mouth that they have to spit out! Ethan loved them :)
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