Crusty Breadsticks with Rosemary
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INGREDIENTS
INSTRUCTIONS
Place water in large bowl of electric mixer fitted with dough hook. Add yeast and pinch of sugar; stir to blend. Let stand until foamy, about 10 minutes. Add 1 tablespoon salt and chopped rosemary; beat at medium speed until blended. Add 4 cups flour, 1 cup at a time, beating until well incorporated. Mix milk and oil in small bowl. With mixer running on low speed, gradually add milk mixture. Increase speed to medium; beat 6 minutes. Scrape dough from hook and sides of bowl (dough will be soft and sticky). Let dough rest in bowl 15 minutes. Sprinkle 2 heavy large baking sheets generously with cornmeal. Turn out dough onto floured surface and knead until soft and slightly sticky, adding more flour if necessary. Divide dough into 12 equal pieces. Let dough rest 10 minutes. Roll each dough piece between work surface and palms of hands to 12-inch long rope. Arrange 6 ropes on each baking sheet, spacing apart. Break small green clusters off rosemary sprigs. Insert stem end of rosemary clusters along top of breadsticks, spacing rosemary 2 inches apart. Using sprayer filled with cold water, lightly mist breadsticks. Let rise uncovered in warm draft-free area until puffy and light, about 30 minutes. Position 1 rack in lowest third of oven and 1 rack in center and preheat to 450F. Brush breadsticks lightly with glaze. Sprinkle very lightly with coarse salt, if desired. Place baking sheets on racks in oven and spray oven with water. Bake 15 minutes, spraying oven with water every 5 minutes, spraying oven with water every 5 minutes. Continue baking without spraying until breadsticks are golden and sound hollow when tapped, about 15 minutes longer. Transfer breadsticks to racks; cool. (Can be made ahead. Wrap tightly in foil and freeze up to 2 weeks. Thaw breadsticks. If desired, rewarm wrapped sticks in 350F oven 15 minutes.) Makes 12 Breadsticks. Bon Appetit November 1994
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2228g) | ||
| Recipe Makes: 1 | ||
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| Calories: 7696 | ||
| Calories from Fat: 1300 (17%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 144.4g | 193 % | |
| Saturated Fat 21.9g | 110 % | |
| Monounsaturated Fat 56.8g | ||
| Polyunsanturated Fat 49.8g | ||
| Cholesterol 212.1mg | 65 % | |
| Sodium 284.9mg | 10 % | |
| Potassium 2309.1mg | 61 % | |
| Total Carbohydrate 1345.4g | 396 % | |
| Dietary Fiber 50.9g | 204 % | |
| Sugars, other 1294.5g | ||
| Protein 226.8g | 324 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 7696
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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