In bowl of an electric mixer fitted with paddle attachment, combine 1/4 cup warm water, yeast, and barley malt. Let stand until yeast is creamy, about 10 minutes. Add olive oil, flour, salt, shortening, and the remaining warm water; mix on low speed for 1 minute. Change to dough-hook attachment, and mix on medium-low speed until dough is soft but not tacky, about 2 minutes. Add rosemary and Parmesan; mix 1 minute more. Alternatively, knead by hand 5 to 10 minutes. Transfer dough to a lightly floured surface, and knead 4 or 5 turns, forming the dough into a ball. Cover with lightly oiled plastic wrap, and let rest 10 minutes. Place a piece of parchment on a clean work surface, and brush parchment with olive oil. Transfer dough to parchment, and pat dough into a 4- by 22-inch rectangle. Brush surface with olive oil, cover with plastic, and let rise 1 hour. Heat oven to 400 degrees. Line four baking sheets with parchment; brush generously with oil. Cut a 1/2-inch-thick piece of dough from the shorter side of the rectangle. Hold dough by the ends; stretch it to the length of the baking sheet, keeping the shape as uniform as possible. Form ends into hooks, loops, S-curves, or knots. Place breadstick on baking sheet. Repeat with remaining dough, spacing breadsticks 1 inch apart. Let rise in a warm place, uncovered, 10 minutes. Bake 2 sheets at a time on separate shelves until breadsticks are crisp and golden, 20 to 25 minutes, rotating halfway through baking time. Transfer to wire racks, and let cool completely. Store up to 10 days in an airtight container. Makes 35 to 40. Source: "Martha Stewart Living -
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 35 servings|
|Calories from Fat: 17 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 1.3mg||0 %|
|Sodium 24.4mg||1 %|
|Potassium 109.9mg||3 %|
|Total Carbohydrate 35.9g||11 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 34.1g|
|Protein 7.4g||11 %|
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Calories per serving: 192
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