Ingredients
-
1
-
1
-
1
-
1
-
1
-
1 1/2
-
2
-
1
-
2 1/2 - 3
-
-
-
-
-
-
Directions
Rosemary and Lemon Breadsticks, Cut and stretch these easy breadsticks A nice complement for hearty soups , 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!, Cut and stretch these easy breadsticks A nice complement for hearty soups
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Steps
|
1
Done
|
Combine Yeast, Sugar and Water; Let Stand For 5 Minutes. |
|
2
Done
|
Add Lemon Peel, Salt Rosemary, 2 Tab of Oil and 1 1/2 Cups of the Flour. |
|
3
Done
|
Beat With Heavy Spoon Until Dough Is Glossy and Stretchy. |
|
4
Done
|
Mix in About 1 More Cup Flour Until Dough Is Soft. |
|
5
Done
|
Knead, Until Smooth and Springy, Adding More Flour to Prevent Sticking. |
|
6
Done
|
Turn Dough Into Floured Board and Pat Into a 6 Inch Square. |
|
7
Done
|
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
Done
|
Gently Coat Dough With 2 Tab of Flour. |
|
9
Done
|
With a Floured Knife, Cut Dough Lengthwise Into Quarters. |
|
10
Done
|
Work With One Quarter at a Time. |
|
11
Done
|
Cut Each Quarter Lengthwise Into 8 Equal Pieces. |
|
12
Done
|
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
Done
|
Bake in a 350f Oven Until Golden Brown (about 20 Minutes). |
|
14
Done
|
Keep Other Sheets Cool in Fridge While Baking. |
