Breadsticks with Rosemary and Sage

From "Seasoned Loaves", Country Gardens Early Spring 1996

1½  tsp. active dry yeast
1  cup warm water (105° to 115°)
1/8  tsp. sugar
3-4  cups unbleached all-purpose flour
1  tsp. salt
¼  tsp. ground white pepper
2  Tbsp. olive oil
1  Tbsp. snipped rosemary
1  Tbsp. snipped sage
Olive oil

Stir together yeast, ¼ cup warm water, and sugar.  Let stand 10 minutes.  In large mixing bowl stir together 3 cups flour, salt, and pepper.  Make well in center.  Add yeast mixture, remaining water, 2 tablespoons oil, rosemary and sage.

Using a fork, gradually draw flour into liquid in well.  When dough is too stiff to stir with fork, turn out onto lightly floured board.  Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (8 to 10 minutes).  Shape into ball.  Place in lightly greased bowl; turn once.  Cover with plastic wrap; refrigerate 4 hours or overnight.

Divide dough into 3 pieces.  Roll 1 piece into 12x10-inch rectangle.*  (Refrigerate remaining dough.)  Dust dough with flour and fold into thirds.  Set pasta machine on widest opening and pass dough through.  Pass through widest setting again, flouring dough as needed.  Reset on narrower setting; pass dough through, folding as necessary.  If dough is too large to work with, cut in half and work with 1 piece at a time.  Repeat machine rolling and flouring until dough is about 1/16 inch thick.  Dust dough with flour; pass through ¼-inch-wide blade to cut into strips.   Strips should be 12 to 16 inches long.  Place ½ inch apart on greased baking sheet; shape into curves or twists as desired.

To create twists or braids, twist 2 strips together or braid 3 strips together and seal ends.  Brush with olive oil.  Bake in 400° oven for 5 to 7 minutes or until golden brown.  Cool on wire racks.  Repeat with remaining dough.  Store in airtight container for up to 2 weeks.  For longer storage, wrap, label, and freeze.  Makes about 5 dozen single breadsticks.

* If you don't have a pasta machine, cut dough rectangle into ¼-inch-wide strips with straight-sided pastry wheel or pizza cutter; proceed as above.