Zesty Rosemary-Rye Sticks

* Exported from MasterCook *

ZESTY ROSEMARY-RYE STICKS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk (2-1/4 teaspoons) active
Dry yeast
2 tb Molasses
1/4 c Warm water
1 t Orange zest (approx. 1/2
Medium orange)
1 t Lemon zest (approx. 1/2
Medium lemon)
1 1/2 c Rye flour
1 3/4 c All-purpose flour
1 t Salt
1/8 ts Baking soda
1 tb Dried rosemary, OR
3 tb Fresh rosemary, finely
Chopped
2 tb Vegetable oil
1 Egg
1/2 c Orange juice, fresh or
Reconstituted
Cornmeal to sprinkle on the
Baking sheeet
1 Egg, lightly beaten with 1
Tablespoon water
1/8 ts Salt, for glazing the tops
Coarse salt for the tops

"The citrus zest undertone of these versatile bread
sticks marries well with the rosemary and molasses to
produce an intriguing addition to a picnic basket or a
formal dinner. 325~F. 30 to 35 minutes Preheat the
oven to 325~F.

In a small bowl, combine the yeast with the molasses
and warm water. Set aside in a warm place until the
yeast starts to foam, about 5 to 10 minutes. Prepare
the zest by lightly grating the outer peel of the
orange and lemon against the fine grate of a cheese
grater. Use only the colored part of the rind; the
underlying white portion is bitter.

In a large bowl or in the food processor, combine the
flours, salt, and baking soda. Stir in the orange
zest, lemon zest, and rosemary and mix well. Add the
oil, egg, and orange juice and mix well. Add the yeast
mixture and mix until well blended.

Knead well by hand for about 5 minutes on a lightly
floured surface until the dough is smooth and springy
to the touch. Place the dough in a large, lightly
oiled bowl and turn over to coat all sides. Cover with
a damp towel and set in a warm place until the dough
has doubled in bulk, about 1-1/2 to 2 hours.

Punch the dough down and turn out onto a lightly
floured surface or pastry cloth. With a sharp knife,
divide the dough into 12 small pieces. With your
hands, roll each piece into a stick approximately 12
inches long. You will have a more even-looking stick
if you place the dough on a firm surface and roll your
hands across the top, moving from the center outward.

Place the sticks 1 inch apart on a baking sheet that
has been lightly sprinkled with cornmeal. Cover the
sheet with a towel and let the sticks rise slightly in
a warm place for 10 to 15 minutes.

Brush the tops of the sticks with the lightly beaten
egg mixture and sprinkle with coarse salt. If desired,
sprinkle with chopped rosemary for additional flavor.
Bake for 30 to 35 minutes, or until well browned.

Cool on a rack. Yield: 12.



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