2 1/2 - 3 cups all purpose flour
2 TBS chopped fresh or 1 TBS dried rosemary leaves, crumbled (I didn't have rosemary, so I used a combination of parsley, oregano, and basil equaling about 1 TBS)
1TBS sugar
21/4 tsp (1pkg) regular or quick active dry yeast
1 TBS olive or vegetable oil
1 cup very warm water (120-130 degrees F)
1/4 cup grated parmesan cheese
cornmeal (optional)
What to Do:
1. In large bowl, mix 1 cup of flour, the rosemary (or whatever spices you use), sugar, salt, and yeast. Add oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping sides of the bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl.
2. Place dough on floured surface. Knead 5-8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap and let rest 30 minutes. Grease cookie sheets with shortening or spray with cooking spray; sprinkle with cornmeal if desired. Divide dough into 12 equal pieces, roll and shape each piece into 12 inch rope, sprinkling with Parmesan cheese or coarse salt if desired. Cover loosely with plastic wrap and let rise in warm place about 20 minutes or until doubled in size. Heat oven to 425 degrees F. Bake 10 -12 minutes or until golden brown.
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