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Bread Sticks from James Beard's book Beard on Bread.
In a large mixing bowl, combine the yeast, sugar, and salt. Add the oil and 1/4 cup of the water. Beat this mixture well with a wooden spoon for about 3 minutes. Add 1/2 cup of the flour and continue beating with the wooden spoon. Alternately add flour, 1 cup at a time and water until you have a fairly soft dough, reserving approximately 1/2 cup flour for kneading. Remove the dough to a floured surface, and knead for several minutes until it springs back very briskly when you press your fingers in. It must be smooth and satiny, and all the flour on the board should be absorbed. Let the dough rest on the board, covered with a towel, for about 5 minutes, then shape it into a roll about 20 to 22 inches long. With a very sharp knife, cut it into at least 20 equal pieces. Rest the dough again for 3 or 4 minutes, then using the palms of your hands, roll out each piece as long as the baking sheet or sheets you will use. (Or roll them any size you like and cut them.) Oil or butter the baking sheet, sprinkle lightly with sesame or poppy seeds, and arrange the bread sticks on it about 1 inch apart. Let hem sit about 20 minutes, until they just barely begin to rise. Just before putting them in the oven, brush them lightly with the egg and water mixture and sprinkle with coarse salt, sesame seeds or poppy seeds. Bake in a slow oven (300°F) for about 30 minutes, depending upon the size of the bread sticks. They should be nicely browned and very crisp.
VARIATIONS To make baguette loaves, let the length of dough rise longer, or until they have doubled in bulk. Slash them with a sharp knife or a razor blade, brush with egg wash, and sprinkle with coarse salt, sesame, or poppy seeds. Bake as above; they will take about 40-45 minutes.
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| 2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/ |