Oregano Breadsticks

What's better than crunchy, herby, breadsticks with a cuppa tea for a lazy, rainy Sunday Afternoon? 

I love Sundays because it's the only time of the week I can wake up at 9 and laze around in bed all day long, and spending time in the kitchen doing something I love. 

And I love Sundays because I get to eat what I want to. Like these breadsticks. 

It doesn't take many ingredients. In fact all of these ingredients are my pantry staples at home. I always use dried oregano to season up meat, pasta, or any savoury dishes, and of course butter, flour and yeast are always at home. Always. 

This is a simple bread for beginners, but it's not the usual fluffy soft bread. It's a super crunchy stick with the heartiness and flavour of an artisan bread. Made in stick form for comfort and hand-held goodness. These breadsticks are great for bringing for afternoon teas and snacks with friends because they are so easy to eat and dunk into just about any sauces or eaten in its plain glorious form. 

Oregano Breadsticks 
Adapted from Baking by PageOne 

2 (1/4 ounce, 7g) packages active dry yeast
1-1/2 cups (350ml) warm water, slightly above body temperature 
3-1/3 cup all purpose flour 
1/2 tsp salt 
1/4 cup melted butter 
2 tsp dried oregano 
Olive oil, for brushing 

Place the yeast in a small bowl. Add 1/4 cup (60ml) of warm water and stir until well dissolved. Set aside until frothy, 5-10 minutes. 
Combine the flour and salt in a large bowl. Pour in the yeast mixture and enough of the remaining water to create a soft dough. Gradually work int the melted butter and oregano into the dough. 
Transfer to a floured work surface and knead until smooth and elastic, about 10 minutes. 
Shape into a ball and place in a clean, lightly oiled bowl. Let rise until doubled in size, about 1-1/2 hours.
Preheat the oven to 200 degrees celsius. Grease/ line 2 large baking sheets.
Knead the dough breifely on a floured work surface. Break off pieces about the size of an egg and roll I to logs about 12 inches (30cm) long. 
Place on the prepared baking sheets, spacing well. Brush with oil and let rise for 30 min ties. 
Bake for 15-20 minutes, until crisp and golden brown. Makes 15-20 large breadsticks.

Have a great Sunday! 

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