Rich Rosemary Breadsticks

Name: Rich Rosemary Breadsticks
Total time: 8 min
Ingredients: 1 cups very warm water (about 110 degrees); 1 package active dry yeast; 1/4 teaspoon sugar; 2 tablespoons extra-virgin olive oil, plus more for oiling the bowl, the baking sheets and the breadsticks; 1 tablespoon salt; 4 1/4 to 4 1/2 cups all-purpose flour; 2 tablespoons minced fresh rosemary; 1 tablespoon minced flat-leaf parsley; 1/4 teaspoon freshly ground black pepper

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Total: 8 hours

Servings: 67.5

Cost: $0.41 /serving

Author : Molly O'Neill

active dry yeast flour rosemary

Ingredients

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1 cups very warm water (about 110 degrees)1 package active dry yeast1/4 teaspoon sugar2 tablespoons extra-virgin olive oil, plus more for oiling the bowl, the baking sheets and the breadsticks1 tablespoon salt4 1/4 to 4 1/2 cups all-purpose flour2 tablespoons minced fresh rosemary1 tablespoon minced flat-leaf parsley1/4 teaspoon freshly ground black pepper

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Instructions

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Step 1

Place half the water in a large bowl. Stir in the yeast and the sugar. Allow to sit about 10 minutes, or until the yeast is bubbling. Add the remaining water, 2 tablespoons of the oil and the salt. Stir to combine. Begin to stir in the flour, 1 cup at a time. When it forms a dough, turn it onto a lightly floured board and knead in the remaining flour. Knead the dough for 8 minutes, then knead in the herbs and the pepper. Continue to knead for another 3 to 4 minutes, until the dough is smooth and elastic.

Step 2

Oil a large bowl, add the dough and turn to coat with the oil. Cover lightly with plastic wrap and refrigerate until doubled in bulk, 5 to 6 hours. Punch the dough down and divide it into 4 pieces. Roll out each piece into a 6-by-11-inch rectangle less than inch thick. Cut them into strips a little less than i inch wide.

Step 3

Oil the baking sheets and place the strips about inch apart. Brush lightly with oil and set aside for 1 hour to rise. Preheat the oven to 375 degrees. Bake for 15 to 20 minutes, until golden. Cool on racks and serve.

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