Ingredients

875g cake flour

500ml water

1 packet of dry yeast

25g castor sugar

15g salt

10g KNORR Chicken Bouillon Paste

250ml water

20g thyme

100g chicken breasts

20g butter

Method

• Make the starter of bread dough by mixing 500g of cake flour. Water and dry yeast. Leave to rest for 4 hours in a warm place



• Fry the chicken breasts and thyme in butter until crispy



• In an electric mixer, using the k-beater attachment, slowly mix together the flour, starter of dry yeast, salt, sugar, chicken pieces and extra thyme, adding KNORR Bouillon Paste (Made up), a little at a time, until sloppy dough has formed



• Beat the dough



• Remove form bowl and leave on a flavoured surface to rest for 20 minutes



• Shape bread sticks by cutting 2cm lengths



• Place on a buttered baking tray and leave to prove until it is doubled in size



• Bake at 200C for 20-25 minutes or until golden brown



• When the bread sticks come out of the oven, brush them with thyme infused butter and leave to cool