Rosemary and Lemon Breadsticks

Cut and stretch these easy breadsticks. A nice complement for hearty soups.

• Ready In: 40 mins
• Yields: 32 breadsticks

Ingredients

• 1 (1/4ounce) 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.