Italian Breadsticks

Course : Italian
Serves: 36
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1 package active dry yeast
2/3 cup warm water -- (105 f to 115 f)
1 tablespoon sugar
1 teaspoon salt
1/4 cup vegetable or olive oil
2 1/4 cups all-purpose flour -- up to 2
2 tablespoon --vegetable or olive oil
1 large egg white
1 tablespoon water
1 teaspoon --coarse salt or toasted sesame seed

Preparation / Directions:

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 350F. 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

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