Recipe - Italian Breadsticks

1 pack Active dry yeast
2/3 cup Warm water; (105 F to 115 F)
1 tablespoon Sugar
1 teaspoon Salt
One fourth cup Vegetable or olive oil
2 One fourth cups allpurpose flour;
up to 2
Vegetable or olive oil
1 Egg white
1 tablespoon Water
Coarse salt or toasted
sesame seed

Dissolve yeast in warm water in large mixing bowl. Stir in sugar, 1
teaspoon salt, One fourth cup oil and 1 cup of the flour. Beat until smooth. Mix
in enough remaining flour to make dough easy to handle.

Turn dough only lightly floured surface; knead until smooth and elastic,
about 5 minutes Shape dough into roll, 10 inches long. Cut into 36 equal
parts. Roll each part into rope, 8 inches long for thick breadsticks, 10
inches long for thin breadsticks. Place about 1 inch apart on greased
cookie sheet. Brush with oil. Cover; let rise in warm place about 20
minutes.

Heat oven to 350 F. Beat egg white and 1 tablespoon water slightly; brush
over breadsticks and sprinkle with coarse salt. Bake until golden brown, 20
to 25 minutes.

Yield: 3 dozen breadsticks

Recipe by: Betty Crocker's Best of Baking

Posted to MCRecipe Digest V1 #981 by "M. Hicks" nitro_ii@email.msn.com
on Jan 4, 1998