Rosemary and Lemon Breadsticks

• 1 (1/4 ounce) package active dry yeast
• 1 teaspoon sugar
• 1 cup water
• 1 teaspoon lemon, rind of, grated
• 1 teaspoon salt
• 1 12 teaspoons rosemary, chopped
• 2 tablespoons olive oil
• 1 teaspoon olive oil
• 2 12-3 cups flour (Durham, if you want authenticity, otherwise All-purpose is ok)

1. Combine yeast, sugar and water; let stand for 5 minutes.
2. Add lemon peel, salt rosemary, 2 Tab of oil and 1 1/2 cups of the flour.
3. Beat with heavy spoon until dough is glossy and stretchy.
4. Mix in about 1 more cup flour until dough is soft.
5. Knead, until smooth and springy, adding more flour to prevent sticking.
6. Turn dough into floured board and pat into a 6 inch square.
7. Brush with remaining olive oil, loosely cover with plastic wrap and let rise at room temp until puffy (about 45 minutes) Grease 3 large baking sheets.
8. Gently coat dough with 2 Tab of flour.
9. With a floured knife, cut dough lengthwise into quarters.
10. Work with one quarter at a time.
11. Cut each quarter lengthwise into 8 equal pieces.
12. Pick up one piece and gently stretch it to about 15 inches long; place on a baking sheet at least 1/2 inch apart.
13. Bake in a 350F oven until golden brown (about 20 minutes).
14. Keep other sheets cool in fridge while baking.

active dry yeast, sugar, water, lemon, salt, rosemary, olive oil, olive oil, flour

Taken from www.food.com/recipe/rosemary-and-lemon-breadsticks-8890 (may not work)