Recipe - Rosemary And Thyme Breadsticks

2 cup Bread flour
1 Three fourths teaspoon Salt
1 One half teaspoon Quick rising yeast
1 tablespoon Fresh rosemary; minced
1 tablespoon Fresh thyme; minced
1 teaspoon Honey
1 teaspoon Olive oil; (preferably
extravirgin)
Three fourths cup Warm water; (120ø to 130øF)

Mix flour, salt and yeast in processor. Add rosemary, thyme, honey and oil.
Gradually blend in enough water to bind dough together (you may not need
the entire Three fourths cup of water). Process until dough forms ball, about 30
seconds longer. Turn dough out onto work surface. Knead until smooth and
elastic, about 2 minutes. Lightly oil large bowl. Add dough; turn to coat
with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm
draftfree area until doubled, about 1 hour.

Punch down dough. Divide into 16 equal pieces. Roll each dough piece
between palms and work surface into 12 inch long by One half inch wide rope.
Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart. Let
rise uncovered in warm draftfree area until almost doubled, about 30
minutes.

Preheat oven to 325øF. Bake until breadsticks are very crisp and pale
golden, about 40 minutes. Transfer breadsticks to racks and cool. (Can be
made 3 days ahead. Store airtight at room temperature.) Makes 16

Per Breadstick: Calories 57; total fat 1 g; saturated fat 0.5 g;
cholesterol 0

Note: Be sure to bake these breadsticks until they are very crisp.

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Sally Anne Smith and Ron Lento

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 3,
1998