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| Herb infused breadsticks, chewy on inside, crisp on outside. | |||||
| Ingredients: | |||||
| 1/2 cup | warm water | ||||
| 1 tsp | active dry or instant yeast | ||||
| 1 1/2 cups | all-purpose flour | ||||
| 1/2 tsp | salt | ||||
| 1/2 tbsp | Italian seasoning blend | ||||
| 1 tbsp | sugar | ||||
| 1 tbsp | olive oil | ||||
| 1/4 cup | yellow cornmeal | ||||
| Directions: | |||||
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In a small bowl, combine the warm water and yeast. Stir to dissolve the yeast and let stand for 5 minutes, or until the yeast becomes thick and frothy on top.
In a large bowl, combine 1/2 cup of the flour, the salt, and the Italian seasoning blend and stir until evenly combined. Stir the sugar and olive oil into the yeast mixture. Pour the yeast mixture into the bowl with the flour and the salt. Stir until smooth. Add more flour, 1/2 cup at a time, until you can no longer stir the mixture with a spoon. Turn out the dough onto a floured surface and knead for about 3 minutes, adding more flour as necessary to keep the dough from sticking. Place the kneaded dough back in the mixing bowl, cover it loosely with plastic wrap, and let it rise for 1 hour, or until doubled in volume. Punch down the dough, turn it out onto a clean, floured work surface, and shape it into a 4 by 12 inch rectangle. Using a pizza cutter or a dough scraper, cut the dough into 24 strips, about 4 inches long and 1/2 inch wide. Sprinkle a little of the cornmeal on the work surface, roll each strip of dough in the cornmeal, and then stretch it into a 12 inch long rope. Line a baking sheet with parchment paper. Place the dough strips on the parchment paper and let rise 30 minutes. While the dough is rising, preheat the oven to 400F. Bake the breadsticks for 15 to 18 minutes, or until golden brown in color. Serve warm or let cool to room temperature. |
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