Yield: 35 servings

Measure Ingredient
1¼ cup Warm water; (110 degrees), plus
2 tablespoons Warm water; (110 degrees)
3½ teaspoon Active dry yeast
1 teaspoon Barley malt; (available at Health Food
\N \N Stores)
3 tablespoons Olive oil; plus more
3¾ cup Bread flour
1½ teaspoon Salt
4 teaspoons Vegetable shortening
3 tablespoons Chopped rosemary
½ cup Freshly grated Parmesan

In bowl of an electric mixer fitted with paddle attachment, combine ¼ cup warm water, yeast, and barley malt. Let stand until yeast is creamy, about 10 minutes. Add olive oil, flour, salt, shortening, and the remaining warm water; mix on low speed for 1 minute. Change to dough-hook attachment, and mix on medium-low speed until dough is soft but not tacky, about 2 minutes.

Add rosemary and Parmesan; mix 1 minute more. Alternatively, knead by hand 5 to 10 minutes.

Transfer dough to a lightly floured surface, and knead 4 or 5 turns, forming the dough into a ball. Cover with lightly oiled plastic wrap, and let rest 10 minutes.

Place a piece of parchment on a clean work surface, and brush parchment with olive oil. Transfer dough to parchment, and pat dough into a 4- by 22-inch rectangle. Brush surface with olive oil, cover with plastic, and let rise 1 hour.

Heat oven to 400 degrees. Line four baking sheets with parchment; brush generously with oil.

Cut a ½-inch-thick piece of dough from the shorter side of the rectangle.

Hold dough by the ends; stretch it to the length of the baking sheet, keeping the shape as uniform as possible. Form ends into hooks, loops, S-curves, or knots. Place breadstick on baking sheet. Repeat with remaining dough, spacing breadsticks 1 inch apart. Let rise in a warm place, uncovered, 10 minutes.

Bake 2 sheets at a time on separate shelves until breadsticks are crisp and golden, 20 to 25 minutes, rotating halfway through baking time. Transfer to wire racks, and let cool completely. Store up to 10 days in an airtight container.

Makes 35 to 40.

Source: "Martha Stewart Living - <>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 69 Calories (kcal); 2g Total Fat; (25% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 92mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

Converted by MM_Buster v2.0n.

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