INGREDIENTS

INSTRUCTIONS

In bowl of an electric mixer fitted with paddle attachment, combine 1/4 cup
warm water, yeast, and barley malt. Let stand until yeast is creamy, about
10 minutes. Add olive oil, flour, salt, shortening, and the remaining warm
water; mix on low speed for 1 minute. Change to dough-hook attachment, and
mix on medium-low speed until dough is soft but not tacky, about 2 minutes.
Add rosemary and Parmesan; mix 1 minute more. Alternatively, knead by hand
5 to 10 minutes.
Transfer dough to a lightly floured surface, and knead 4 or 5 turns,
forming the dough into a ball. Cover with lightly oiled plastic wrap, and
let rest 10 minutes.
Place a piece of parchment on a clean work surface, and brush parchment
with olive oil. Transfer dough to parchment, and pat dough into a 4- by
22-inch rectangle. Brush surface with olive oil, cover with plastic, and
let rise 1 hour.
Heat oven to 400 degrees. Line four baking sheets with parchment; brush
generously with oil.
Cut a 1/2-inch-thick piece of dough from the shorter side of the rectangle.
Hold dough by the ends; stretch it to the length of the baking sheet,
keeping the shape as uniform as possible. Form ends into hooks, loops,
S-curves, or knots. Place breadstick on baking sheet. Repeat with remaining
dough, spacing breadsticks 1 inch apart. Let rise in a warm place,
uncovered, 10 minutes.
Bake 2 sheets at a time on separate shelves until breadsticks are crisp and
golden, 20 to 25 minutes, rotating halfway through baking time. Transfer to
wire racks, and let cool completely. Store up to 10 days in an airtight
container.
Makes 35 to 40.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 69 Calories (kcal); 2g Total Fat; (25% calories from fat); 2g
Protein; 11g Carbohydrate; 0mg Cholesterol; 92mg Sodium Food Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Martha Stewart
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