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Bread Stick Tear & Share Loaf

Normally Sunday is family day for us, the boys and their respective girlfriends turn up with the grandsons and of course everybody wants feeding. It's funny that now they've moved out, how quickly we've got used to the noise levels being much lower with only Dylan still living at home. On a sunday honestly sometimes it sounds like I'm in a rugby club after a particular raucous match. But in saying that, I love it. I love seeing all my boys together, the girls all chatting and mostly the cuddles with my gorgeous grandchildren. I don't love the mess when they all leave but in fairness it's not a bad compromise to see them all. The other thing I nearly forgot to add is they all have their favourite stuff they like me to make, fresh bread to dip in hummus before lunch is Rosey's total favourite.

400g strong white bread flour + a little for dusting

7g sachet easy-blend/fast-action yeast
8g sea salt
25g runny honey
25ml sunflower oil 
280-300ml tepid water

You will also need two greased baking trays.

In a large bowl, or free-standing machine fitted with a dough hook, add the flour, yeast and salt and create a well in the centre. 

In a jug mix the water with the honey and oil slowly add  to the dry ingredients. Mix until combined, then knead for 10 minutes by hand, or 6 minutes in the machine.

Cover with oiled clingfilm and leave to prove for at least 60 minutes or until doubled in size. 

Turn out on to a floured worksurface and knead for 30 seconds to knock back the dough. Divide the dough into 8 pieces and roll into 4-5 inch strands.

Line the strands onto a piece of greaseproof paper so they are just touching, cover with cling and leave until doubled in size about 45 mins. Place a pizza stone or a heavy baking sheet into a hot oven for at least 10 minutes.
Dust with a little flour, slide the loaf onto the hot stone or baking tray. 

Bake in a preheated oven 200 for 25- 32 mins. Cool for at least 10 mins on a wire rack before serving.