Rosemary Bread Sticks
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These are great little breadsticks to serve with wine along with olives before your dinner. They are very easy to make, but a hand cranked pasta machine is used to cut them uniformly. Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads. Check out all of Linda's great Bread Recipes for your bread making.
Rosemary Bread Sticks
1 cup lukewarm water
2 tablespoons fresh rosemary leaves, finely chopped 1/2 cup freshly grated Parmesan cheese 3 cups of bread flour or all-purpose flour 3 teaspoons instant active dry yeast Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; place in a greased bowl, cover and refrigerate overnight. Preheat the oven to 350 degrees F. Oil 4 baking sheets. Take a handful of the dough, leaving the rest covered. Dust well with flour and press into a flat disk. Run the the first setting of the rollers in your pasta machine. Dust again with flour and roll through a second time. Again dust with flour and pass through the fettuccine cutter on the pasta machine. NOTE: You could roll and cut them by hand, but you would not get the thin, crisp texture. Carefully separate the bread sticks and place on the baking sheets so they do not touch. Brush with a little more oil and sprinkle with salt. Bake for about 30 minutes or until golden brown. Cool and store in an airtight container (they keep well for about 1 month in an air tight container). Note: If the Grissini are well floured it makes separating them after they have been cut much easier! Makes approximately 100 bread sticks.
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