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Recipe Tags: Lactose Time To Make Course Cuisine Preparation Occasion For Large Groups Low Protein Very Low Carbs Appetizers Breads Jewish Ashkenazi Easy European Finger Food Holiday Event Kosher Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Free Of Something Low In Something Brunch To Go Number Of Servings Presentation 4 Hours Or Less

Rosemary Breadstick

Nothing compares to the aroma of fresh breadsticks before a meal or salad. for vatiety, try this recipe with dirrerent kinds of herbs. This recipe is from the kosher palette

Steps

Stir together water , yeast , and sugar in a bowl and let stand for 5 minutes.
Combine flour , whole wheat flour , rosemary , and salt in a food processor with a plastic dough blade and pulse for 5 seconds.
Stir water and oil into yeast.
With processor running , pour yeast mixture into the flour.
Process until dough forms a ball , adding flour , 1 tbsp at a time if necessary.
Place dough in a lightly greased bowl , turning to grease top.
Cover and let rise in a warm place for 1 1 / 2 hours.
Divide dough in half.
Roll each half into a 12 inch log.
Cut each log into 1 inch pieces.
Roll each piece into a long rope.
Fold rope in half , twist , and place on a lightly greased baking sheet.
Sprinkle breadsticks with cornmeal and let rise for 15 minutes.
Preheat oven to 300.
Combine egg white with pinch of salt.
Brush mixture over breadsticks and sprinkle with salt , sesame seeds , or poppy seeds.
Bake for 30 minutes.
Increase heat to 350 and bake 5 minutes until golden brow.

Ingredients

warm water, active dry yeast, sugar, flour, whole wheat flour, rosemary, salt, cold water, olive oil, cornmeal, egg white, kosher salt