Giant Bread Sticks

Giant Bread Sticks

5 3/4 cups all-purpose flour (5 3/4 to 6 1/4 cups)
1/2 cup grated Parmesan cheese
1 package Fleischmann’s® Active Dry or Rapid Rise Yeast
1 1/2 teaspoons salt
2 cups water
1/4 cup olive oil
2 egg whites – lightly beaten
Herbs, seasoned salt or pepper blends

In large bowl, combine 2 cups flour, cheese, undissolved yeast and salt. Heat water and olive oil until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each to 16- × 12-inch rectangle. With sharp knife, cut each rectangle into 16 (1-inch) strips. Holding ends of each strip, twist in opposite directions 6 to 8 times. Place sticks, slightly apart, on 2 large oiled baking sheets. Cover; let rest 15 minutes or until risen slightly.

Brush bread sticks with egg whites. Sprinkle with herbs, seasoned salt and pepper blends. Bake at 400ºF for 20 minutes or until golden; switching positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks.

“32 Breadsticks”

NOTES : Store bread sticks in airtight container or plastic wrap for up to 3 days. Or freeze for up to 1 month. Reheat to crisp.