Crazy Bread

DOUGH:--
½ cup lukewarm water
½ tsp sugar (activates the yeast)
1½ tsp active dry yeast
½ tsp SIDS CRAZY SALT
1 cup flour
1 tbsp rice bran oil
BREAD:--
2 tbsp butter, melted
½ tsp garlic salt
⅛ cup finely grated Parmesan cheese
DIPPING SAUCE (Optional)
980 g canned tomato purée
1 tsp SIDS SALT & PEPPER
¼ tsp garlic powder
¼ tsp dried basil
¼ tsp dried marjoram
¼ tsp dried oregano
¼ tsp dried thyme

DOUGH: Combine water and sugar, then sprinkle yeast on top and leave for 15 minutes until frothy.
Sift flour into a mixing bowl with salt. Make a well in the middle, add oil and yeast mixture. Mix and combine.
Turn out dough onto a floured surface and knead dough until smooth and elastic. (if sticky add a little extra flour) Shape into a ball and place in a greased bowl. Leave covered in bowl until ball doubles in size. (time depends on temp of room but about 40 minutes) Finally punch down dough and knead lightly.
Preheat oven to 230°C.
BREAD: Unroll dough on a clean surface. Cut dough in half lengthwise, and then cut 8 strips vertically with a pizza cutter. (making 16 small bread sticks) Place each strip onto a lightly greased baking tray.
Bake 6-8 minutes until golden brown.
While bread sticks are baking, melt the butter and stir in garlic salt. Remove bread sticks from the oven and brush on garlic butter mixture. Sprinkle with Parmesan cheese. Serve with marinara sauce for dipping, if desired.
For the Sauce: Combine SIDS SALT & PEPPER and all ingredients in a saucepan over medium heat. When it begins to bubble, reduce heat and simmer for 30 minutes, stirring often. Store in airtight containers in refrigerator for up to 4 weeks or freeze. Makes 1½ cups.