Ingredients

Instructions

  1. In a large bowl, sprinkle yeast and sugar over warm water; let stand until foamy, about 5 minute.
  2. Add lemon zest, salt, rosemary, 2 T. oil, and 1 1/2 cups flour.
  3. Beat with a heavy spoon or an electric mixer until dough is glossy and stretching 3-5 minute.
  4. Mix in about 1 cup more flour, or enough to make a soft dough.
  5. To knead by hand, scrape dough onto a lightly floured board and knead until smooth and springy, about 10 minute adding more flour as needed to prevent sticking.
  6. To knead with a dough hook, beat dough on high speed until it pulls cleanly from sides of bowl and is springy 5-7 minute. If dough is sticky, add flour 1 T. at a time.
  7. Turn dough out onto a generously floured board.
  8. Pat into a 6-inch square.
  9. Brush dough with remaining oil, loosely cover with plastic wrap, and let rise until puffy, about 45 minute.
  10. Grease 3 large baking sheets.
  11. Gently rub with 2 T flour.
  12. With a sharp knife, cut dough lengthwise into quarters.
  13. Working with one quarter at a time, cut it lenghtwise into 8 equal pieces.
  14. Stretch one piece to about 15 inches long; place on a baking sheet.
  15. Repeat with remaining breadsticks, spacing them about 1/2 inches apart.
  16. Bake in a 350 degree oven 20-25 minute or until golden brown. Rotate baking sheets after 10 minute.
  17. Cool on rack.
  18. If you can't cook them all at once, dough can be refrigerated.