Recipe by Mary Hallen
Cut and stretch these easy breadsticks. A nice complement for hearty soups.
Top Review by pattikay in L.A.
Very nice breadsticks! The lemon-rosemary flavor is very nice and subtle. I made some of them shorter and thicker and some longer and crispier - both were good. The text was great both ways. Thanks for posting!
- 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 See How It's Made
- Combine yeast, sugar and water; let stand for 5 minutes.
- Add lemon peel, salt rosemary, 2 Tab of oil and 1 1/2 cups of the flour.
- Beat with heavy spoon until dough is glossy and stretchy.
- Mix in about 1 more cup flour until dough is soft.
- Knead, until smooth and springy, adding more flour to prevent sticking.
- Turn dough into floured board and pat into a 6 inch square.
- 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.
- Gently coat dough with 2 Tab of flour.
- With a floured knife, cut dough lengthwise into quarters.
- Work with one quarter at a time.
- Cut each quarter lengthwise into 8 equal pieces.
- Pick up one piece and gently stretch it to about 15 inches long; place on a baking sheet at least 1/2 inch apart.
- Bake in a 350°F oven until golden brown (about 20 minutes).
- Keep other sheets cool in fridge while baking.