Title: Italian Breadsticks
Categories: None
Yield: 36 Servings

1 pk Active dry yeast
2/3 c Warm water; (105 F to 115 F)
1 tb Sugar
1 ts Salt
1/4 c Vegetable or olive oil
2 1/4 cups all-purpose flour;
-up to 2
Vegetable or olive oil
1 Egg white
1 tb Water
Coarse salt or toasted
-sesame seed

Dissolve yeast in warm water in large mixing bowl. Stir in sugar, 1
teaspoon salt, 1/4 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 MC-Recipe Digest V1 #981 by "M. Hicks"
on Jan 4, 1998