Fresh-Herb Breadsticks
Adapted from Cooking Light, Jan/Feb 2003, p. 136-8
1 tbsp dry yeast
2 cups warm water (100-110 degrees F)
6 cups bread flour
2-1/2 tsp salt
Cooking spray
1 cup grated parmesan cheese
Fresh basil, oregano, and thyme to taste (we used 2-5 tbsp of each)
3 cloves garlic, pressed
1.5 tbsp melted butter
1 more clove pressed garlic
Cornmeal
- Dissolve yeast in warm water in a large bowl. Let stand 5 min.
- Lightly spoon flour into dry measuring cups; level with a knife. Add about 5 cups of the flour as well as all the salt and herbs to the yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour 1 tbsp at a time to prevent dough from sticking to hands. Dough will feel tacky.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees) free from drafts, 45 minutes or until doubled in size.
- Punch dough down. Cover and let rest 5 min. Turn dough out onto lightly floured surface. Divide into 12 pieces.
- Roll each piece into an approximately 8" log. Sprinkle 2 ungreased cookie sheets ["Those're JELLY ROLL PANS!" cries Michael] lightly with corn meal. Place 6 logs on each sheet. Cover each with a dish towel and let rise approximately 30 min. Preheat oven to 450 degrees.
- Brush tops with melted butter mixed with a pressed garlic clove. Bake about 10 minutes or until golden brown.
LYNDA SAYS: These were quite tasty with the roasted garlic, and would no doubt have been excellent on their own if any of us could have stopped with the garlic. *grin*
EMILY SAYS: We should have made more because these came out a little fat. Next time we'll divide the dough into at least 16 pieces. I just threw in an amount of herbs that looked good.