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Name: Rosemary and Thyme Breadsticks
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 3/4 ts Salt; 1 1/2 ts Quick-rising yeast; 1 tb Fresh thyme minced; 1 ts Honey; 1 tb Fresh rosemary minced; 2 c Bread flour; 3/4 c water Warm (120 to 130F); 1 ts Olive oil (preferably

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INGREDIENTS

1 3/4 ts Salt
1 1/2 ts Quick-rising yeast
1 tb Fresh thyme ; minced
1 ts Honey
1 tb Fresh rosemary ; minced
2 c Bread flour
3/4 c water ; Warm (120 to 130F)
1 ts Olive oil ; (preferably

Servings

INSTRUCTIONS

Mix flour, salt and yeast in processor. Add rosemary, thyme, honey and oil. Gradually blend in enough water to bind dough together (you may not need the entire 3/4 cup of water). Process until dough forms ball, about 30 seconds longer. Turn dough out onto work surface. Knead until smooth and elastic, about 2 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour. Punch down dough. Divide into 16 equal pieces. Roll each dough piece between palms and work surface into 12 inch long by 1/2 inch wide rope. Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart. Let rise uncovered in warm draft-free area until almost doubled, about 30 minutes. Preheat oven to 325F. Bake until breadsticks are very crisp and pale golden, about 40 minutes. Transfer breadsticks to racks and cool. (Can be made 3 days ahead. Store airtight at room temperature.) Makes 16 Per Breadstick: Calories 57; total fat 1 g; saturated fat 0.5 g; cholesterol 0 Note: Be sure to bake these breadsticks until they are very crisp. Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Sally Anne Smith and Ron Lento Posted to MC-Recipe Digest by Carriej999 on Apr 3, 1998

NOTES

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Rosemary and Thyme Breadsticks

1 3/4 ts Salt
1 1/2 ts Quick-rising yeast
1 tb Fresh thyme minced
1 ts Honey
1 tb Fresh rosemary minced
2 c Bread flour
3/4 c water Warm (120 to 130F)
1 ts Olive oil (preferably

Mix flour, salt and yeast in processor. Add rosemary, thyme, honey and oil.  Gradually blend in enough water to bind dough together (you may not need  the entire 3/4 cup of water). Process until dough forms ball, about 30  seconds longer. Turn dough out onto work surface. Knead until smooth and  elastic, about 2 minutes. Lightly oil large bowl. Add dough; turn to coat  with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm  draft-free area until doubled, about 1 hour.    Punch down dough. Divide into 16 equal pieces. Roll each dough piece  between palms and work surface into 12 inch long by 1/2 inch wide rope.  Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart. Let  rise uncovered in warm draft-free area until almost doubled, about 30  minutes.    Preheat oven to 325F. Bake until breadsticks are very crisp and pale  golden, about 40 minutes. Transfer breadsticks to racks and cool. (Can be  made 3 days ahead. Store airtight at room temperature.) Makes 16    Per Breadstick: Calories 57; total fat 1 g; saturated fat 0.5 g;  cholesterol 0    Note: Be sure to bake these breadsticks until they are very crisp.    Printed in Bon Appetit April 1998    Typed and Busted by Carriej999@AOL.com 4/98    Recipe by: Sally Anne Smith and Ron Lento    Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3,  1998

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Nutrition

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Serving Size: 1 Serving (1006g)
Recipe Makes: 1

Calories: 3287
Calories from Fat: 150 (5%)

Amt Per Serving		% DV

	Total Fat 16.7g	22 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 6.7g
Cholesterol 0mg		0 %
Sodium 29.4mg		1 %
Potassium 1191.4mg		31 %
Total Carbohydrate 659.2g		194 %
	Dietary Fiber 26.2g	105 %
	Sugars, other 633g
Protein 110.7g		158 %
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: 3287

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