Rosemary and Lemon Breadsticks |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Cut and stretch these easy breadsticks. A nice complement for hearty soups. Ingredients:
1 (1/4 ounce) package active dry yeast |
1 teaspoon sugar |
1 cup water |
1 teaspoon lemon, rind of, grated |
1 teaspoon salt |
1 1/2 teaspoons rosemary, chopped |
2 tablespoons olive oil |
1 teaspoon olive oil |
2 1/2-3 cups flour (durham, if you want authenticity, otherwise all-purpose is ok) |
Directions:
1. Combine yeast, sugar and water; let stand for 5 minutes.
2. Add lemon peel, salt rosemary, 2 Tab of oil and 1 1/2 cups of the flour.
3. Beat with heavy spoon until dough is glossy and stretchy.
4. Mix in about 1 more cup flour until dough is soft.
5. Knead, until smooth and springy, adding more flour to prevent sticking.
6. Turn dough into floured board and pat into a 6 inch square.
7. Brush with remaining olive oil, loosely cover with plastic wrap and let rise at room temp until puffy (about 45 minutes) Grease 3 large baking sheets.
8. Gently coat dough with 2 Tab of flour.
9. With a floured knife, cut dough lengthwise into quarters.
10. Work with one quarter at a time.
11. Cut each quarter lengthwise into 8 equal pieces.
12. Pick up one piece and gently stretch it to about 15 inches long; place on a baking sheet at least 1/2 inch apart.
13. Bake in a 350°F oven until golden brown (about 20 minutes).
14. Keep other sheets cool in fridge while baking.
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