Ingredients
3 1/4 C flour
1 C Parmesan cheese
2 tsp chopped fresh rosemary or 1/2 tsp dried
2 tsp salt
1 tsp pepper
2 tsp rapid-rise dry yeast
1 1/4 C very warm water (120°F to 130°F)
1/4 C semolina flour or cornmeal
1 tsp olive oil
Mix 1 1/2 cups flour, Parmesan, rosemary, salt, pepper, and yeast in a large bowl.. Blend in water… Add 1 1/2 cups more flour to form soft dough.. Dust work surface with flour… Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in remaining flour to keep dough from sticking… Divide dough into two equal pieces. Cover with a damp kitchen towel and let rest 10 minutes.
Sprinkle two 16 x 12 inch sheets of wax paper with 1 tablespoon semolina and pat dough pieces into 10 x 6 inch rectangles. Brush with oil and cover with a kitchen towel.. Let rise in a warm place until doubled in size, about 30 minutes.. Refrigerate 1 piece of dough.
Preheat oven to 400°.. Line two baking sheets with parchment paper and sprinkle with half of remaining semolina… Cut un-refrigerated dough crosswise into 20 equal strips, each about 8 inches long.. Hold dough strips by the ends, twisting and stretching until about 12 inches long.. Place twists 1 inch apart on baking sheets. Let rise, uncovered, 10 minutes.
lightly coat breadsticks with nonstick cooking spray.. Bake 10 minutes. Remove breadsticks from oven and lightly coat again with cooking spray.. Bake until golden and crisp, about 8 minutes longer. Transfer to a wire rack and cool completely. Repeat with the remaining dough.
Per serving (1 breadstick): Calories 56, saturated fat 0.5 g, total fat 1 g, protein 2 g, carbohydrate 9 g, fiber 0 g, sodium 163 mg, cholesterol 2 mg, calcium 40 mg.
