White bread sticks made from pizza dough

Ingredients for 1 servings:

• 500 g flour
• 1 cube of fresh yeast (or 1 sachet of dry yeast)
• 1 tsp sugar
• 2 tsp salt
• 100 ml milk (lukewarm)
• 2 tsp olive oil
• Water (lukewarm)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Bread accompaniment to (almost) every dish

Warm the milk (lukewarm, not too hot, or the yeast will wilt) and mix it with the sugar and fresh yeast in a large container (not stainless steel). Let it rise in a warm place for about 10 minutes. (Dry yeast is not necessary). Sift the flour, mix it with the salt. Add the yeast milk and, together with the oil and water (add gradually), work into a smooth dough. Knead the dough until the surface is slightly shiny. Place the dough in a bowl (cover with a clean towel) and let it rise for another 30 minutes in a warm place. Form the dough into finger-thick, approximately 10 cm long logs. Place them on one (or two) baking sheets lined with parchment paper, not too close together, as the logs will still rise slightly. Let the sheet with the logs rise for a final 20 minutes (in a warm place, of course). Preheat the oven to 240 degrees Celsius. Baking time: 15 minutes at 240°C, then reduce the oven to 150°C, and bake for another 25-30 minutes. Tastes delicious as a side dish to all sorts of dishes or as a complement to French white bread. If you like, you can also season the sticks with herbs, sun-dried tomatoes, or olives (mix the dry ingredients with the flour, and simply add the wet ingredients to the dough at the end).