> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Zesty Rosemary-Rye Sticks Category Baked Goods Total Hits 603 Rating | voted : 0 times The Recipe Ingredients 1 each yeast, dry, active, package, or 2 1/4 teaspoons 2 tablespoon molasses 1/4 cup water, warm 1 teaspoon orange, zest 1 teaspoon lemon, zest 1/2 cup flour, rye 1 3/4 cup flour, all-purpose 1 teaspoon salt 1/8 teaspoon baking soda 3 tablespoon rosemary, fresh, finely chopped, or 1 tb dried 2 tablespoon oil, vegetable 1 each egg 1/2 cup juice, orange, fresh 1 cornmeal, to sprinkle on the baking sheeet 1 each egg, lightly beaten, with 1 tb water 1/8 teaspoon salt, coarse, for glazing the tops Directions: Preheat the oven to 325 degrees. 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.

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