Breadsticks with GARLIC!

I have been on a library cookbook binge lately and enjoying this book...

I did a variation on a recipe there to get these breadsticks. The dough is perfect to handle, nice and stretchy (didn't even need a rolling pin!) and I made a garlic-butter-herb paste that was smelly but fantastic.
Combine and let the yeast get foamy (if it doesn't, then your yeast is bad, get new stuff and start over):
1/4 C warm water (should fell warm to your finger, not "hot")
3/4 tea sugar
2.25 tea yeast

Whisk together in a bigger bowl:
2.25 C all-purpose flour
1 C whole-wheat bread flour (or anything with high gluten content)
3/4 tea salt

Then add and knead:
yeast mixture
little less than 1 C cold water (you can put ice cubes in it when you start the recipe)
couple gobs olive oil ( 2 TBs ?)

Let the dough rise in warm place for 45 minutes to an hour, and by warm you should be able to hold your hand against the surface (i.e. if you put in the oven).

I used my food processor to make a butter-oil-garlic-herb spread:
6-9 cloves garlic
1.5 TB basil
1 Tb oregano
1 TB rosemary
2 tea thyme
1 tea salt
pepper flakes or something spicy, not too much
2 TB butter
olive oil as needed

Once the dough has risen, you can spread it out in a large rectangle and spread your smelly herb-garlic paste over it, then sprinkling a generous amount of meltable cheese ( 2 cups?). I like to fold the dough in half over itself, seal in the goodies, then cut into strips with a pizza cutter. These strips are easy to twist and place on a baking sheet, then let rise again (30minutes?).

Bake at 400 degrees F for 15 minutes. Delish with marinara sauce (my suggestion is Trader Joe's Three Cheese Marinara, ooooo!)

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