| 1 | "the citrus zest undertone of these versatile bread sticks marries well with the rosemary and molasses to produce an intriguing addition to a picnic basket or a formal dinner. |
| 2 | 325°F. |
| 3 | 30 to 35 minutes preheat the oven to 325°F. |
| 4 | In a small bowl, combine the yeast with the molasses and warm water. |
| 5 | Set aside in a warm place until the yeast starts to foam, about 5 to 10 minutes. |
| 6 | Prepare the zest by lightly grating the outer peel of the orange and lemon against the fine grate of a cheese grater. |
| 7 | Use only the colored part of the rind; the underlying white portion is bitter. |
| 8 | In a large bowl or in the food processor, combine the flours, salt, and baking soda. |
| 9 | Stir in the orange zest, lemon zest, and rosemary and mix well. |
| 10 | Add the oil, egg, and orange juice and mix well. |
| 11 | Add the yeast mixture and mix until well blended. |
| 12 | Knead well by hand for about 5 minutes on a lightly floured surface until the dough is smooth and springy to the touch. |
| 13 | Place the dough in a large, lightly oiled bowl and turn over to coat all sides. |
| 14 | Cover with a damp towel and set in a warm place until the dough has doubled in bulk, about 1-?to 2 hours. |
| 15 | Punch the dough down and turn out onto a lightly floured surface or pastry cloth. |
| 16 | With a sharp knife, divide the dough into 12 small pieces. |
| 17 | With your hands, roll each piece into a stick approximately 12 inches long. |
| 18 | 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. |
| 19 | Place the sticks 1 inch apart on a baking sheet that has been lightly sprinkled with cornmeal. |
| 20 | Cover the sheet with a towel and let the sticks rise slightly in a warm place for 10 to 15 minutes. |
| 21 | Brush the tops of the sticks with the lightly beaten egg mixture and sprinkle with coarse salt. |
| 22 | If desired, sprinkle with chopped rosemary for additional flavor. |
| 23 | Bake for 30 to 35 minutes, or until well browned. |
| 24 | Cool on a rack. yield: 12. |
