Rosemary Breadsticks
These breadsticks bake to golden crispness in the convection oven, and are a fun project to do with kids.
Recipe information
Yield
makes 32 breadsticks
Ingredients
Preparation
Step 1
Pour 1/2 cup warm (105° to 115°F) water into the bowl of a food processor fitted with the steel blade. Add the yeast and mix. Let stand for 5 minutes, until the yeast begins to foam.
Step 2
Measure the flour, salt, olive oil, and rosemary into the bowl. Turn the processor on and add about 1/2 cup warm water through the feed tube to make a soft dough. Let the dough rise until doubled, 1 to 2 hours. Oil three dark, noninsulated rimless cookie sheets.
Step 3
Sprinkle a work surface with flour and turn the dough out onto it. Pat it into a rectangular shape about 6 inches wide and 12 inches long.
Step 4
With the straight edge of a knife, cut across the short side of the dough to make 16 slices.
Step 5
Roll each into a long, thin breadstick. Cut each crosswise into two breadsticks. Arrange them on the cookie sheets and let rise until puffy, about 20 minutes. Brush them with olive oil.
Step 6
Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 400°F. Bake the breadsticks for 15 to 20 minutes, until lightly golden and crisp. Transfer them to a wire rack to cool.
