Sugar-free Olympic Breadstick Medals

Olympic Medals

Everyone's a winner with these sugar-free olympic ring breadstick medals.
  
Ingredients

·         250ml hot water

·         2 big glugs of olive oil

·         350g bread flour

·         2-4 garlic cloves (crushed)

·         1-2 tsp basil

·         ½ tsp rosemary

·         2 tsp yeast

·         1 tsp unsalted butter

·         3 tbsp parmesan cheese (optional)

 Breadmaker Method:

1. Chuck all the ingredients in a breadmaker (wet ingredients first)  and select a “dough” setting
2. Turn the dough out on to a floured surface and shape in to rings
3. Leave to rise in a warm area for 30-40 minutes until doubled in size
4. Pre-heat the oven to 180C (350F) Gas 4
5. Place the breadsticks on a grease baking tray, leaving a bit of space around each for them to fluff up some more
6. Bake for 20-25 minutes or until golden brown

Traditional Method

1. In a small bowl, mix the water and yeast and leave to stand for 10 minutes
2. Separately, in a large bowl mix together the oil, garlic, basil, rosemary and parmesan (if using)
3. To the large bowl add the yeast mixture
4. Then add the flour
5. Knead the dough for around 10 minutes on a floured surface until it’s smooth, soft and elastic and shape in to rings
6. Leave to rise in a warm area for 30-40 minutes until doubled in size
7. Pre-heat the oven to 180C (350F) Gas 4
8. Place the breadsticks on a grease baking tray, leaving a bit of space around each for them to fluff up some more
9. Bake for 20-25 minutes or until golden brown

Tip: Melt some butter with garlic and brush the breadsticks with them about 5 minutes before the end for an extra garlic hit