Bread Snakes and Dip

Step 1    

In a large bowl, mix your flour, yeast and salt together, keeping your yeast and salt on opposite sides of the bowl as much as you can. Add the water, the mix everything together into a soft, wet dough.

Step 2     

Mop up all the rogue flour from the side of the bowl, then cover it over with cling film and leave for half an hour at room temperature

Step 3     

Go back to your dough and fold it over itself again and again, pressing down each time to force any air out. Once you think you’re not making any difference to the dough, re-cover and leave for an hour. Alternatively, you can chuck it in the fridge for up to a day!

Step 4     

Before you get ready for the next step, make sure to preheat your oven to 240C/220C fan/Gas 9 for at least 15 minutes!

Step 5     

Turn your rested dough out onto a surface with a light dusting of flour on it and roll it gently into a sausage. Cut into 8 roughly equal pieces using a knife or scraper.

Step 6

With each piece, flatten slightly then roll it up like a swiss roll. Using the heels of both hands, roll your dough out like a sausage, keeping rolling backwards and forwards until it’s at least 15-20cm long, then place on a baking tray.

Step 7     

Once you have 4 ready, place the tray in the oven for 10-15 minutes or until your snakes are a dark golden brown. Whilst they’re in the oven, you can prepare the final 4!

Step 8     

To make the dip, simply place your drained chickpeas (keep the water) in a blender with the sage, salt, pepper and oil. Blend, adding wee bits of the tin water until you reach your desired consistency.

Top Tip:

Don’t use extra flour, unless stated in the recipe. This makes the dough too dry and subsequently makes your final sticks too dry and dense. To stop your hands sticking, use a bit of water and then just don’t worry about your dough sticking to everything else – it’s no biggie!

Enjoy!