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1
Mix 1/2 cup warm water, 1/2 cup flour and 1 teaspoon yeast in large bowl to blend well.
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2
Cover and let starter stand at room temperature overnight.
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3
Heat oil in heavy small saucepan over medium-low heat.
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4
Add sage and saute until crisp, about 7 minutes.
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5
Cool.
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6
Combine remaining 1 tablespoon water and 1/2 teaspoon yeast in small bowl; stir to blend.
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7
Let stand 10 minutes to dissolve yeast.
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8
Transfer to processor.
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9
Add remaining 2 cups flour, hazelnuts, milk and salt to yeast mixture in processor.
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10
Using on/off turns, process until small moist clumps form.
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11
Add sage-oil mixture and starter.
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12
Process just until large moist clumps form.
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13
Transfer dough to clean work surface.
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14
Gather dough into ball.
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15
Knead until dough is smooth and elastic, about 4 minutes.
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16
Form dough into ball.
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17
Lightly oil another large bowl.
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18
Add dough; turn to coat.
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19
Cover bowl with plastic wrap, then towel.
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20
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
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21
Punch down dough.
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22
Cover.
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23
Let dough rest 15 minutes.
-
24
Preheat oven to 400F.
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25
Lightly oil 3 large baking sheets.
-
26
Turn dough out onto floured work surface and knead briefly until smooth.
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27
Divide dough into thirds.
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28
Divide first third of dough into 7 equal pieces.
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29
Roll 1 dough piece between palms and work surface into 13-inch-long rope.
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30
Transfer rope to baking sheet.
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31
Repeat with remaining 6 dough pieces, spacing ropes evenly apart.
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32
If desired, shape 1 end of each rope decoratively.
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33
Let rise 10 minutes.
-
34
Bake breadsticks until golden and very crisp, about 20 minutes.
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35
Transfer to racks and cool.
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36
Meanwhile, shape second third of dough into 7 breadsticks and let rise 10 minutes.
-
37
Bake as above.
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38
Repeat with final third of dough.
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39
(Can be made ahead.
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40
Wrap tightly and store at room temperature 1 day or freeze up to 2 weeks.)
