COCKTAIL STICKS

Cocktail Sticks image

Provided by Molly O'Neill

Time 2h

Yield Twenty sticks

Number Of Ingredients 7

Ingredients

1 3/4 teaspoons dry yeast
1 1/4 cups warm water
3 3/4 cups unbleached all-purpose flour
2 teaspoons salt
3 tablespoons olive oil
1/2 cup fresh sage leaves, finely minced
1/4 cup cornmeal

Steps:

Put the yeast in a small bowl and add the warm water; stir gently. Let stand until foamy, about 10 minutes.
Combine the flour and salt in a large bowl and make a well in the center. Pour the yeast and water into the center of the well. Stir in 2 tablespoons of the oil. Start drawing the flour from the inside of the well and mix until the dough comes together. Turn the dough out of the bowl onto a lightly floured surface. Add the sage and continue to knead the dough until it is smooth and silky, about 5 to 7 minutes.
First rise: On a well-floured surface, pat the dough with your hands into a 4-by-14-inch rectangle. Lightly brush the top with some of the remaining olive oil. Cover with plastic wrap and let rise until doubled, about 1 hour.
Preheat oven to 400 degrees.
Shaping: Sprinkle the dough with the cornmeal. Cut the rectangle crosswise into 4 equal sections, then cut each section crosswise again into 5 strips, each about the width of a fat finger. The dough should be so elastic that you can simply pick up each piece and stretch it between your hands to a length of 10 inches. Place the breadsticks a few inches apart on lightly oiled baking sheets. Bake for 20 minutes.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 3 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 106 milligrams, Sugar 0 grams