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Rosemary Breadsticks

These breadsticks bake to golden crispness in the convection oven, and are a fun project to do with kids.

Recipe information

  • Yield

    makes 32 breadsticks

Ingredients

2 1/4 teaspoons (1 package) active dry yeast
2 1/2 cups unbleached all-purpose flour
1 teaspoon salt
2 tablespoons olive oil, plus more for brushing breadsticks
3 tablespoons finely chopped fresh rosemary

Preparation

  1. Step 1

    Pour 1/2 cup warm (105° to 115°F) water into the bowl of a food processor fitted with the steel blade. Add the yeast and mix. Let stand for 5 minutes, until the yeast begins to foam.

    Step 2

    Measure the flour, salt, olive oil, and rosemary into the bowl. Turn the processor on and add about 1/2 cup warm water through the feed tube to make a soft dough. Let the dough rise until doubled, 1 to 2 hours. Oil three dark, noninsulated rimless cookie sheets.

    Step 3

    Sprinkle a work surface with flour and turn the dough out onto it. Pat it into a rectangular shape about 6 inches wide and 12 inches long.

    Step 4

    With the straight edge of a knife, cut across the short side of the dough to make 16 slices.

    Step 5

    Roll each into a long, thin breadstick. Cut each crosswise into two breadsticks. Arrange them on the cookie sheets and let rise until puffy, about 20 minutes. Brush them with olive oil.

    Step 6

    Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 400°F. Bake the breadsticks for 15 to 20 minutes, until lightly golden and crisp. Transfer them to a wire rack to cool.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsItalianEuropeanYeastRosemaryHerbs & SpicesSnackStarterDinnerNut FreeVegetarianVeganDairy FreeBakingFood ProcessorCookbooks
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