Trevor's Kitchen - The    Art and Soul of Cooking

ROSEMARY, THYME & PARMESAN STICK BREAD

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For the dough

500g strong flour

50g butter

2 tsp salt

1 packet of dried yeast (7g), soak in 100ml of warm milk & 2 tsp sugar

200ml cold water

For the flavor

50g grated parmesan

2 tsp thyme

2 tsp rosemary

stickbread.jpg

Method

  • Chop the butter into 1 cm cube and mix with the flour

  • Add all remaining ingredients and knead for 5 minutes

  • Place in a sealed container and refrigerate  

  • When the fire is ready (embers have formed) take 75-100g pieces, roll into a ball and then form into a sausage

  • wrap tightly around a stick and toast over the embers of a fire

  • Toast until golden brown