Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Bread flour |
| 1¾ teaspoon | Salt |
| 1½ teaspoon | Quick rising yeast |
| 1 tablespoon | Fresh rosemary; minced |
| 1 tablespoon | Fresh thyme; minced |
| 1 teaspoon | Honey |
| 1 teaspoon | Olive oil; (preferably extra-virgin) |
| ¾ 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 ¾ 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 draft-free 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 ½ inch wide rope.
Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart. Let rise uncovered in warm draft-free 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 ½ 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@... 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 3, 1998