Rosemary and Lemon Breadsticks

1. 1

   Combine yeast, sugar and water; let stand for 5 minutes.

2. 2

   Add lemon peel, salt rosemary, 2 Tab of oil and 1 1/2 cups of the flour.

3. 3

   Beat with heavy spoon until dough is glossy and stretchy.

4. 4

   Mix in about 1 more cup flour until dough is soft.

5. 5

   Knead, until smooth and springy, adding more flour to prevent sticking.

6. 6

   Turn dough into floured board and pat into a 6 inch square.

7. 7

   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. 8

   Gently coat dough with 2 Tab of flour.

9. 9

   With a floured knife, cut dough lengthwise into quarters.

10. 10

    Work with one quarter at a time.

11. 11

    Cut each quarter lengthwise into 8 equal pieces.

12. 12

    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. 13

    Bake in a 350F oven until golden brown (about 20 minutes).

14. 14

    Keep other sheets cool in fridge while baking.

* Per serving · 4 servings · Values may vary.

No additional tips available.