Scallion Bread Sticks

“These crunchy bread sticks are ideal companions to a hot soup or stew.
350~F. 35 to 45 minutes Preheat the oven to 350~F.

In a small bowl, combine the yeast with the sugar and the warm water. Set
aside in a warm place until the yeast starts to foam, about 5 to 10
minutes.

Measure the flour into a large bowl or the food processor. Stir in the
yeast mixture, the oil, and the 3/4 cup water. Mix well.

Add the scallions. Knead by hand for about 5 minutes on a lightly floured
surface or by pulsing about 10 to 15 times in the food processor. Knead
until the scallions are thoroughly kneaded in and the dough is smooth and
springy to the touch. Place the dough in a large, lightly oiled bowl and
turn over to coat all sides. Cover with a damp cloth and set the dough in a
warm place until it has doubled in bulk, about 1-1/2 to 2 hours.

Punch the dough down and turn out onto a lightly floured surface or pastry
cloth. Knead a few strokes. With a knife, cut the dough into 12 to 16 equal
pieces. With your hands, roll each piece into a stick approximately 12
inches long. You will have a more even-looking stick if you place the dough
on a firm surface and roll your hands across the top, moving from the
center outward.

Place the sticks 1 inch apart on a baking sheet that has been lightly
sprinkled with cornmeal. Cover the sheet with a damp towel and let the
sticks rise slightly in a warm place for about 15 to 20 minutes.

Brush the tops of the sticks with the egg mixture and sprinkle with coarse
salt. Bake 35 to 45 minutes, until lightly browned and crisp. Cool on a
rack. Yield: 12 to 16.

VARIATIONS: For cheese bread sticks, knead in 1/2 cup grated Parmesan
cheese with or instead of the scallions.

The Scallions may be omitted from this recipe to produce equally good plain
bread sticks.