SMALL BREADS - BREAD STICKS #2

Makes 20 bread sticks

1 package active dry yeast

2/3 cup warm water

1 tablespoon sugar

¼ cup light oil

1 teaspoon salt

2 cups bread flour, approximately

Oil to brush on the bread sticks

1 egg white beaten with 2 tablespoons water for glaze

Sesame seeds, poppy seeds, or coarse salt

Butter a large baking sheet.

In a large mixing bowl combine the yeast and water, stirring until dissolved.  Add the sugar, oil, salt, and 1 cup of flour.  Beat until smooth with a rubber spatula or for 1 minute in a heavy-duty mixer.  Gradually add sufficient flour to make a soft, workable dough.  Turn out on a lightly floured surface and knead until smooth and elastic.  Roll the dough into a rectangle and with a dough scraper cut into 20 slices.  Roll each portion into a pencil-like rope 8 inches long.  Place 1 inch apart on the baking sheet, brush lightly with oil, cover, and let rise 20 minutes. 

Preheat the oven to 350F.  Brush the glaze over the bread sticks and sprinkle with seeds or salt.  Bake 25 minutes, or until golden brown.  Let bread sticks cool on wire racks.

MY NOTE:  (1) I like to use parchment paper on the baking sheets.  (2) I don’t do the egg glaze but I added a little bit of finely grated Parmesan to the dough toward the end of my kneading time. (3) If you don’t like the way your bread stick formed, double up the rope and roll it out again. (4) I bake these bread sticks at 425F instead of 350F, for about 15 minutes. 

From America’s Bread Book by Mary Gubser.