Rosemary Dill Breadsticks

1. 1

   Combine 2 cups flour with water and yeast in a large bowl, stirring with a wooden spoon until smooth.

2. 2

   Add oil, 2 tablespoons of the egg mixture (egg beaten with 2 tablespoons of water--reserve remainder for glaze), rosemary and dill, stirring with wooden spoon until combined.

3. 3

   Stir in remaining flour 1/2 cup at a time until a soft dough is formed.

4. 4

   Knead on a floured board until smooth and elastic, adding more flour as needed (8-10 minutes) and form into a large ball.

5. 5

   Grease large bowl and add dough. Turn to coat all sides of dough. Cover with plastic wrap or towel and let rest for 30 minutes.

6. 6

   Preheat oven to 400 degrees F.

7. 7

   Grease baking sheet.

8. 8

   Divide dough in half (you now have two balls of dough).

9. 9

   Roll ball into one 18-inch long rope. Cut into 14 pieces. (28 total pieces).

10. 10

    Roll each piece into a 12-inch rope. Twist two ropes together.

11. 11

    Place each twisted rope (bread stick) on baking sheet and repeat with remaining dough to make a total of 14 bread sticks.

12. 12

    Brush with reserved egg mixture and sprinkle with salt.

13. 13

    Bake for 20-25 minutes or until bread sticks are golden.

* Per serving · 4 servings · Values may vary.

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