Sage & Garlic Twists Bialik College Kitchen Garden Program
Equipment: bowls, 1 large, 1 medium metric measuring spoons/cups frying pan wooden spoon chopping board knife rolling pin baking paper pastry brush
Ingredients: 3 teaspoons yeast 1 ¼ cups lukewarm water 2 teaspoons castor sugar 1 teaspoon salt 3 ½ cups OO flour 3 tablespoons olive oil plus extra for greasing 10 cloves of garlic, thinly sliced ¼ cup sage leaves milk for brushing salt/pepper
Method: 1. To make the dough, dissolve the yeast in the water with the sugar and the salt. Leave for about 5 minutes. 2. Place the flour in a bowl. Make a well in the centre and gradually add the yeast mixture, stirring to form dough. 3. Tip out onto a floured surface and knead for at least 10 minutes or until the dough is smooth & elastic. 4. Place in a bowl and cover with a clean tea towel. Leave to rise in a warm, draft free place for 1 hour. 5. Meanwhile, heat the olive oil in a frying pan over medium heat, add the sliced garlic and sauté until tender, stir through sage leaves and set aside to cool. 6. Preheat oven to 240C. 7. Knock back the dough, add the garlic and sage mixture and knead to combine. 8. Divide the dough into 15 equal pieces. Roll each piece on a lightly floured surface into a 30cm long log. Join ends, then twist into a figure of eight. 9. Place on a baking tray lined with baking paper. Brush with milk and season with salt/pepper. Cover and rest for about 20 minutes. 10. Bake until golden and cooked through (10‐12 minutes)