Directions

1. 1. In a large mixing bowl stir together 1 cup of the flour, the yeast, and salt. In another bowl combine warm water, oil, sugar, and egg yolk.
2. 2. Add water mixture to dry mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of constantly. The bowl constantly.
3. 3. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can.
4. 4. Turn the dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
5. 5. Cover and let dough rise till nearly double in site (about 1 hour).
6. 6. Punch dough down. Cover; let rest 10 minutes. Grease a baking sheet.
7. 7. Divide dough in half. Divide each portion into 8 pieces. On a floured surface, roll each piece into a 12-inch-long rope for thin, crispy sticks or into a 6- to 8-inch-long rope for thick, chewy sticks.
8. 8. Place 2 inches apart on prepared baking sheet. Cover; let rise till nearly double (about 45 minutes).
9. 9. Beat together egg white and 1 tablespoon water till frothy. Brush over breadsticks. If desired, sprinkle with seed or cheese.
10. 10. Bake in a 425° oven about 10 minutes or till golden. Remove from baking sheet. Cool on a wire rack, Makes 16 breadsticks.
11. 11. Whole Wheat Breadsticks: Prepare as above, except substitute 3/4 cup whole wheat flour for 3/4 cup of the all-purpose flour that is stirred in at the end of step 1.