2 c Bread flour
1 3/4 ts Salt
1 1/2 ts Quick rising yeast
1 tb Fresh rosemary; minced
1 tb Fresh thyme; minced
1 ts Honey
1 ts Olive oil; (preferably
-extra-virgin)
3/4 c Warm water; (120? to 130?F)
Mix flour, salt and yeast in processor. Add rosemary, thyme, honey and oil.
Gradually blend in enough water to bind dough together (you may not need
the entire 3/4 cup of water). Process until dough forms ball, about 30
seconds longer. Turn dough out onto work surface. Knead until smooth and
elastic, about 2 minutes. Lightly oil large bowl. Add dough; turn to coat
with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm
draft-free area until doubled, about 1 hour.
Punch down dough. Divide into 16 equal pieces. Roll each dough piece
between palms and work surface into 12 inch long by 1/2 inch wide rope.
Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart. Let
rise uncovered in warm draft-free area until almost doubled, about 30
minutes.
Preheat oven to 325?F. Bake until breadsticks are very crisp and pale
golden, about 40 minutes. Transfer breadsticks to racks and cool. (Can be
made 3 days ahead. Store airtight at room temperature.) Makes 16
Per Breadstick: Calories 57; total fat 1 g; saturated fat 0.5 g;
cholesterol 0
Note: Be sure to bake these breadsticks until they are very crisp.
Printed in
Yields
1 Servings