Yeast Note: Make sure that your yeast is fresh and active before you start the recipe.

• If you know that your yeast is fresh and active there is no need to do this step. However, if you have doubts to its freshness, proof the yeast to determine if it is active.

  Find instructions on how to proof yeast on our “How to use instant yeast” article. Then select one of the methods below for making the dough.

Making Dough In A Stand Mixer

• Place all the ingredients for the dough into the bowl of your stand mixer.
  
• Using the dough hook and a low speed, mix until the ingredients come together. Scrap down the sides of the bowl if necessary. Safety Note: Scrape down the bowl when the machine is turned off.
• Increase the mixer speed to medium and knead until the dough stops looking wet and lumpy and stops sticking to the sides of the bowl. It should be smooth and cling to the dough hook. This could take about 6 – 10 minutes depending on your machine.
• Transfer the dough to a large, lightly oiled bowl. Cover with plastic food wrap, place in a warm area and allow to double in size.

Making Dough In A Bread Machine

• Place all the ingredients into the basket of your bread machine, in the order outlined in the instruction manual.
• Set the machine to the dough cycle. After kneading, leave the dough in the basket and allow it to double in size.

Making Dough By Hand

• Place all the ingredients into a large mixing bowl, use your hands to form a dough.
• Tip the dough onto a lightly floured bench and knead for about 10 – 20 minutes, or until it becomes smooth and pliable.
• Transfer the dough to a large, lightly oiled bowl. Cover with plastic food wrap, place in a warm area and allow to double in size.

Line two baking trays with baking paper. Preheat oven to 200°C (390°F) - when you get to step 7.

Making and Shaping the Breadsticks

• After the dough has doubled in size, turn out onto a lightly floured surface and roll out into a large rectangle 27 x 46cm.
• Mix the garlic and onion powder into the melted butter, then brush over the top of the dough rectangle.
• On one half of the dough (the half that is closets to you) sprinkle over the cheeses and press down lightly.
• Next, fold the top half of the dough over the cheese, so that you get a rectangle that is about 27 x 23 cm, with the cheese sandwiched in the middle.
• Use a ruler and pizza cutter (or a sharp knife) to cut into 9 long pieces that are about 23cm and 3cm wide.
• Working on one piece of dough at a time. Twist and gently pull the dough until it stretches to about 46cm in length. You will have to hold the dough with one hand as you twist with the other, to keep the filling in place, Cut the stick in half, place onto the prepared baking trays. Scrape up any cheese that may have fallen out when they were twisted and sprinkle over the breadsticks on the tray.
• Cover with a clean tea towel and leave in a warm place for about 15 minutes or until it has risen a little (but not doubled in size).
• Place in the preheated oven and bake for 15 – 20 minutes until light and golden in colour.