Bread sticks must be a first cousin to potato chips: It's hard to eat just one. These are crunchy through and through if you cook them 25 minutes, a bit softer at 20 minutes. Crispness also depends on how thinly they are rolled. The recipe makes four dozen, but they won't last long.
Makes: 4 dozen breadsticks
1 packet active dry yeast (about 1 tablespoon)
2/3 cup warm water
1/4 cup extra virgin olive oil
1 teaspoon salt
1 tablespoon brown sugar
2 1/4 cups unbleached all-purpose flour
1/2 teaspoon white pepper
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 egg, beaten
In a large bowl, stir the yeast into the water and set aside for 4 minutes. Pour in the olive oil, salt, brown sugar, and 1 cup of the flour and beat about 100 strokes. The dough will be smooth but sticky.
Gradually add more flour until the dough is soft. If it is still wet, add more.
On a lightly floured surface, knead the dough until it is smooth and elastic. Place in the bowl, cover with plastic wrap, and put in a warm place to rise until it doubles in bulk (about 1 1/2 hours).
Punch down the dough and split it in half. Shape each half like a little loaf, cut down the middle lengthwise with a sharp knife, and keep dividing the pieces in half until you have 24. It doesn't matter whether they are all the same size or not. Repeat with the other loaf.
Mix the pepper with the herbs and spread the mixture on a piece of wax paper. Press the cut side of a dough stick into the herbs and then roll it out on a board with your fingers, spreading it into a pencil-sized shape. Place the "pencils" on a greased or nonstick cookie sheet about 1/2 inch apart, brush with the beaten egg, and cover with slightly oiled wax paper that does not actually touch the dough. Let rise a second time until they have nearly doubled in bulk (30 to 40 minutes).
Preheat the oven to 325°F, remove the paper, and bake until the sticks are golden brown.
Cool the bread sticks on a rack and store in an airtight container. They can be frozen.
