Crisp Rosemary Breadsticks

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

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

Recipe

• 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.