| 1 | "these crunchy bread sticks are ideal companions to a hot soup or stew. |
| 2 | 350°F. |
| 3 | 35 to 45 minutes preheat the oven to 350°F. |
| 4 | In a small bowl, combine the yeast with the sugar and the warm water. |
| 5 | Set aside in a warm place until the yeast starts to foam, about 5 to 10 minutes. |
| 6 | Measure the flour into a large bowl or the food processor. |
| 7 | Stir in the yeast mixture, the oil, and the ?cup water. |
| 8 | Mix well. |
| 9 | Add the scallions. |
| 10 | Knead by hand for about 5 minutes on a lightly floured surface or by pulsing about 10 to 15 times in the food processor. |
| 11 | Knead until the scallions are thoroughly kneaded in and the dough is smooth and springy to the touch. |
| 12 | Place the dough in a large, lightly oiled bowl and turn over to coat all sides. |
| 13 | Cover with a damp cloth and set the dough in a warm place until it has doubled in bulk, about 1-?to 2 hours. |
| 14 | Punch the dough down and turn out onto a lightly floured surface or pastry cloth. |
| 15 | Knead a few strokes. |
| 16 | With a knife, cut the dough into 12 to 16 equal pieces. |
| 17 | With your hands, roll each piece into a stick approximately 12 inches long. |
| 18 | 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. |
| 19 | Place the sticks 1 inch apart on a baking sheet that has been lightly sprinkled with cornmeal. |
| 20 | Cover the sheet with a damp towel and let the sticks rise slightly in a warm place for about 15 to 20 minutes. |
| 21 | Brush the tops of the sticks with the egg mixture and sprinkle with coarse salt. |
| 22 | Bake 35 to 45 minutes, until lightly browned and crisp. |
| 23 | Cool on a rack. |
| 24 | Yield: 12 to 1Variations: for cheese bread sticks, knead in ?cup grated parmesan cheese with or instead of the scallions. |
| 25 | The scallions may be omitted from this recipe to produce equally good plain bread sticks. |
