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Bake my day: No table should be without these oven-made breadsticks

By Wolfgang Puck, Tribune Content Agency on

Makes 4 balls, each about 6 ounces (185 g)

1 package active dry or fresh yeast

1 tablespoon honey

1 cup (250 mL) warm water, 105-115 F (40-46 C)

3 cups (750 mL) all-purpose flour

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil

In a small bowl, dissolve the yeast and honey in 1/4 cup (60 mL) of the warm water.

In a food processor, combine the flour and salt. Add the oil, the yeast mixture, and the remaining water and process until the mixture forms a ball.

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover with a clean, damp towel and let rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

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