Crisp Rosemary Breadsticks |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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These are long, thin, hard breadsticks that we love. I usually like to put them on the table standing up in a crock just to make things interesting. Ingredients:
2 1/2 teaspoons active dry yeast |
1 teaspoon sugar |
1 cup warm water (about 110 degrees f) |
1 teaspoon grated lemon zest |
1 teaspoon salt |
1 1/2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons crumbled dried rosemary |
2 tablespoons olive oil |
1 teaspoon olive oil |
2 1/2 cups all-purpose flour |
Directions:
1. In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
2. Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
3. Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
4. Mix in about 1 cup more flour, or enough to make a soft dough.
5. To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
6. To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
7. Turn dough out onto a generously floured board.
8. Pat into a 6-inch square.
9. Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
10. Grease 3 large baking sheets.
11. Gently rub with 2 T flour.
12. With a sharp knife, cut dough lengthwise into quarters.
13. Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
14. Stretch one piece to about 15 inches long; place on a baking sheet.
15. Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
16. Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
17. Cool on rack.
18. If you can't cook them all at once, dough can be refrigerated.
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