Rosemary Breadsticks

Category	Breads
Classification	American
Added By	Phyllis Watson
Added On
Prep Time
Yield
Source	Dinner Party - Freiman
Comment	gobbled up!

Ingredients

SPONGE
1/2 cup bread/unbleached all-purpose flour
3/4 teaspoon yeast
1/3 cup warm water - 110 degrees
DOUGH
2/3-3/4 cup bread or unbleached all-purpose flour
1/2 cup plain cake flour
salt
2-3 tablespoons warm water
2 tablespoons olive oil
1 tablespoon crushed, dried rosemary

Directions

Makes 4.5 Dozen SPONGE:For the sponge, mix the flour, yeast, and warm water in a medium bowl until the mixture forms a tick, gluey paste. Cover the bowl tightly with plastic wrap and set it aside for 2 hours, or until the mixture triples in volume. (Can stir well, cover with plastic wrap, and refrigerate the sponge in the bowl for as long as 36 hours.) DOUGH: For the dough, insert the metal blade in a food processor. Add 2/3 cup of flour, cake flour, 3/4 teaspoon of salt, 2 tablespoons water, oil and rosemary. Stir the sponge mixture and add it to the machine. Process until the mixture forms a soft shaggy ball. Process in additional water or flour by tablespoons until the ball of dough forms. Rinse the inside of a zipper-lock plastic bag with warm water, add dough, pressout excess air, seal and refrigerate the dough overnight, or as long as 2 days without letting it rise in a bowl. (or rinse a large mixing bowl with warm water, add the dough, cover the bowl tightly with plastic wrap and set it aside until the dough triples in volume, about 2 1/2 hours, Punch down, wrap, and refrigerate the dough in plastic for 2 hours before cutting breadsticks.) Lightly flour a work surface. Remove dough from bag (or plastic wrap) without kneading and divide the dough into two pieces. Roll each piece of dough into a 9 x 7 inch rectangle. With the edge of a ravioli wheel (or with a knife), cut the dough lengthwise into 1/4 inch wide strips. Gently roll strips between your hands to round edges, without twisting the dough. Transfer strips to a baking sheet; repeat to cut all breadsticks. Adjust oven rack to middle position. Heat oven to 400 degrees. Bake 15 - 18 minutes or until breadsticks are crisp and lightly browned. Cool to room temperature before serving. They get very crunchy if browned.

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