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Wednesday, July 13, 2011
Rosemary Bread Sticks
2 1/2 tsp (1 package) active dry yeast
1 cup warm water
3 1/2-4 cups whole
2 tsp salt
2 tbsp fresh rosemary
1/3 cup olive oil
- In a small bowl, sprinkle yeast over water and let stand until creamy. Stir until dissolved.
- In a large bowl, stir together 3.5 cups of the
, salt and rosemary.
- Combine yeast and olive oil with flour mixture. Stir until a soft dough forms that holds its shape.
- Turn dough onto lightly floured work surface and knead until smooth and elastic (10 mins). Add more flour or water, as needed to prevent dough from being too sticky or crumbly.
- Oil a large bowl, place dough in it and turn to coat all sides. Cover and let rise in a warm place until doubled in size (1 hr).
- Preheat oven to 400 degrees (F). Turn out dough onto lightly floured surface. Punch down and pinch of sections of dough; roll out with palms to form 10 inch ropes.
- Place ropes 1 inch apart on ungreased baking sheet.
- Bake until crisp and browned (10-12 mins). Transfer to wire rack and let cool.
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