Crisp Rosemary Pepper Breadsticks
|Rapid rise yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 1⁄4 Cup (20 tbs) (120 To 130 F)|
|Olive oil||1 Tablespoon|
|Minced fresh rosemary||2 Tablespoon|
|Freshly ground pepper||1 Teaspoon|
|All-purpose flour||8 Teaspoon (2 Tablespoon Plus 2 Teaspoon, Divided)|
|Vegetable cooking spray||1|
Combine 1 cup flour, sugar, salt, and yeast in a large mixing bowl; stir well.
Gradually add hot water and olive oil, beating at low speed of an electric mixer until blended.
Add rosemary and pepper; beat an additional 2 minutes at medium speed.
Gradually stir in enough of the remaining 2 1/2 cups flour to make a soft dough.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough out onto floured surface, and knead until dough is smooth and elastic (about 10 minutes).
Shape dough into a ball; cover and let rest 10 minutes.
Divide dough in half.
Sprinkle work surface with 1 teaspoon flour.
Roll 1 portion of dough into a 12-inch square on floured surface.
Cut dough into 1/2-inch-wide strips.
Place strips 1/4 inch apart on a large baking sheet coated with cooking spray.
Repeat procedure with remaining 1 teaspoon flour and remaining half of dough.
Cover breadsticks, and let stand 10 minutes.
Brush breadsticks lightly with water.
Bake at 400° for 12 to 15 minutes or until golden.
Remove breadsticks from oven, and reduce temperature to 300°.
Let breadsticks cool on baking sheets 15 minutes.
Return breadsticks to oven, and bake at 300° an | additional 12 minutes or until crisp.