Crisp Rosemary Pepper Breadsticks Recipe
Ingredients
| 3 1/2 cups all-purpose flour, divided | ||
| Sugar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Yeast package | 1 | |
| Warm water | 1 1/4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Rosemary | 2 Tablespoon, minced | |
| Ground pepper | 1 Teaspoon | |
| 2 tablespoons plus 2 teaspoons all-purpose flour,divided | ||
| Vegetable cooking spray | ||
Directions
Combine 1 cup flour, sugar, salt, and yeast in a large mixing bowl; stir well.
Gradually add hot water and olive oil, beating at low speed of an electric mixer until blended.
Add rosemary and pepper; beat an additional 2 minutes at medium speed.
Gradually stir in enough of the remaining 2 1/2 cups flour to make a soft dough.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough out onto floured surface, and knead until dough is smooth and elastic (about 10 minutes).
Shape dough into a ball; cover and let rest 10 minutes.
Divide dough in half.
Sprinkle work surface with 1 teaspoon flour.
Roll 1 portion of dough into a 12-inch square on floured surface.
Cut dough into 1/2-inch-wide strips.
Place strips 1/4 inch apart on a large baking sheet coated with cooking spray.
Repeat procedure with remaining 1 teaspoon flour and remaining half of dough.
Cover breadsticks, and let stand 10 minutes.
Brush breadsticks lightly with water.
Bake at 400° for 12 to 15 minutes or until golden.
Remove breadsticks from oven, and reduce temperature to 300°.
Let breadsticks cool on baking sheets 15 minutes.
Return breadsticks to oven, and bake at 300° an | additional 12 minutes or until crisp.
Gradually add hot water and olive oil, beating at low speed of an electric mixer until blended.
Add rosemary and pepper; beat an additional 2 minutes at medium speed.
Gradually stir in enough of the remaining 2 1/2 cups flour to make a soft dough.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough out onto floured surface, and knead until dough is smooth and elastic (about 10 minutes).
Shape dough into a ball; cover and let rest 10 minutes.
Divide dough in half.
Sprinkle work surface with 1 teaspoon flour.
Roll 1 portion of dough into a 12-inch square on floured surface.
Cut dough into 1/2-inch-wide strips.
Place strips 1/4 inch apart on a large baking sheet coated with cooking spray.
Repeat procedure with remaining 1 teaspoon flour and remaining half of dough.
Cover breadsticks, and let stand 10 minutes.
Brush breadsticks lightly with water.
Bake at 400° for 12 to 15 minutes or until golden.
Remove breadsticks from oven, and reduce temperature to 300°.
Let breadsticks cool on baking sheets 15 minutes.
Return breadsticks to oven, and bake at 300° an | additional 12 minutes or until crisp.
Chef
