Crusty Breadsticks With Rosemary

Place water in large bowl of electric mixer fitted with dough hook.
Add yeast and pinch of sugar; stir to blend. Let stand until foamy,
about 10 minutes. Add 1 tablespoon salt and chopped rosemary; beat at
medium speed until blended. Add 4 cups flour, 1 cup at a time,
beating until well incorporated. Mix milk and oil in small bowl. With
mixer running on low speed, gradually add milk mixture. Increase
speed to medium; beat 6 minutes. Scrape dough from hook and sides of
bowl (dough will be soft and sticky). Let dough rest in bowl 15
minutes.

Sprinkle 2 heavy large baking sheets generously with cornmeal. Turn
out dough onto floured surface and knead until soft and slightly
sticky, adding more flour if necessary. Divide dough into 12 equal
pieces. Let dough rest 10 minutes.

Roll each dough piece between work surface and palms of hands to
12-inch long rope. Arrange 6 ropes on each baking sheet, spacing
apart. Break small green clusters off rosemary sprigs. Insert stem
end of rosemary clusters along top of breadsticks, spacing rosemary 2
inches apart. Using sprayer filled with cold water, lightly mist
breadsticks. Let rise uncovered in warm draft-free area until puffy
and light, about 30 minutes.

Position 1 rack in lowest third of oven and 1 rack in center and
preheat to 450F. Brush breadsticks lightly with glaze. Sprinkle very
lightly with coarse salt, if desired. Place baking sheets on racks in
oven and spray oven with water. Bake 15 minutes, spraying oven with
water every 5 minutes, spraying oven with water every 5 minutes.
Continue baking without spraying until breadsticks are golden and
sound hollow when tapped, about 15 minutes longer. Transfer
breadsticks to racks; cool. (Can be made ahead. Wrap tightly in foil
and freeze up to 2 weeks. Thaw breadsticks. If desired, rewarm
wrapped sticks in 350F oven 15 minutes.)

Makes 12 Breadsticks.