|
|
|
Rosemary Breadsticks
Ingredients
- 1 to 1 1/4 cups all-purpose flour1 pkg active dry yeast
- 1 tbsp fresh rosemary, chopped
- 1/4 tsp coarsely ground pepper
- 3/4 cup milk
- 2 tbsp margarine or butter
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup semolina pasta flour
- 1 egg white
- 1 Tbsp water
Method
- In a mixing bowl combine 3/4 cup of the all-purpose flour, the yeast, the rosemary, and the pepper.
- In a saucepan heat the milk, margarine or butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts.
- Add milk mixture to dry mixture.
- Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl constantly.
- Beat on high speed for 3 minutes.
- Stir in semolina.
- Let stand for 1 minute.
- Stir in as much of the remaining all-purpose flour as you can.
- Turn dough out onto a lightly floured surface.
- Knead in enough of the remaining all-purpose flour to make a stiff dough that is smooth and elastic.
- Shape into a ball.
- Place in a lightly greased bowl; mm once to grease surface. Cover; let rise in a warm place until nearly double (about 45 to 60 minutes).
- Preheat oven to 350°F.
- Punch dough down.
- Turn out onto a lightly floured surface.
- Divide dough in half. Cover; let rest 10 minutes.
- Roll each portion into a 10x9-inch rectangle.
- From one portion of dough, cut 24 strips about 10 inches long and 1/4 inch wide.
- For each breadstick, pinch together ends of three strips.
- Braid the strips of dough. Pinch the other ends together. Tuck under the thin, pinched ends.
- Place on a greased baking sheet.
- Repeat with remaining half of dough
- Cover and let rise in a warm place until nearly double in size (about 30 minutes).
- Beat together egg white and water.
- Lightly brush egg white mixture on breadsticks.
- Bake for 15 minutes or until golden in color. Makes 16 breadsticks..
- Enjoy!
|
