Frank's Recipes! Crunchy Parmesan Herb Breadsticks

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Crunchy Parmesan Herb Breadsticks

2 to 2 1/2 cups all-purpose flour
1/3 cup grated Parmesan cheese
1 package active dry yeast
1 teaspoon Italian seasoning, crushed
3/4 cup warm water (12O F to 13O F)
1 tablespoon cooking oil
1 slightly beaten egg white
1 tablespoon water
Grated Parmesan cheese

In a medium mixing bowl stir together 3/4 cup of the flour, the 1/3 cup Parmesan cheese, yeast, and Italian seasoning. Add the 3/4 cup warm water and oil to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. On a lightly floured surface, knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place dough in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place till double (45 to 60 minutes). Punch dough down. Turn out onto a lightly floured surface. Divide into quarters. Then divide each quarter into six pieces. Cover and let rest for 10 minutes. Grease baking sheets. To shape breadsticks, roll each piece into an 8-inch-long rope. Place 2 inches apart on prepared baking sheets. Cover and let rise in a warm place till nearly double (about 30 minutes). Brush breadsticks with a mixture of egg white and 1 tablespoon water. Then sprinkle with additional Parmesan cheese. Bake in a 375 F oven for 10 minutes. Reduce oven temperature to 300 F. Bake for 20 to 25 minutes more or till golden brown and crisp. Remove breadsticks from baking sheets and cool on a wire rack.

Makes 24.

Serve plain or dip in mustard, pizza sauce or sour cream dip.