Rosemary Garlic Bread Sticks
Ingredients
- Dough:
- 1 tsp (5 mL) granulated sugar
- 1 1/4 cups (300 mL) water, warm
- 1 1/2 tsp (7 mL / 8 g) active dry yeast
- 1 tbsp (15 mL) Vegetable Oil
- 1 1/2 tsp (7 mL) salt
- 3 1/4 cups (800 mL) Robin Hood® Best For Bread Homestyle White Flour, divided
- Topping:
- 1 tbsp (15 mL) minced garlic
- 1 tbsp (15 mL) Vegetable or Canola Oil
- 1 tbsp (15 mL) grated Parmesan cheese
- 1 tbsp (15 mL) chopped fresh rosemary
Directions
Step 1:
Dissolve sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
Step 2:
Stir in oil, salt, and 3 cups (750 mL) of flour. Beat with wooden spoon or electric mixer until smooth and elastic. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. Round up into a ball.
Step 3:
Knead dough, adding more flour as necessary until smooth and no longer sticky, (8 to 10 minutes).
Step 4:
Place in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel.
Step 5:
Let Rise in warm place (75°F - 85°F/24°C - 29°C) until doubled (45 to 60 minutes).
Step 6:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 7:
Punch down dough. Turn out onto lightly floured board and let rest for 10 minutes. Roll out dough to 16" x 8" (40 x 20 cm) rectangle. Combine topping ingredients in small bowl. Spread mixture evenly over surface. Cut dough into 16 (1" / 2.5 cm) strips. Pick up each stick by ends and twist in opposing directions.
Step 8:
Bake on middle oven rack for 13 to 15 minutes, or until golden.