INGREDIENTS

INSTRUCTIONS

In a mixing bowl, combine 1 1/2 c. of the unbleached flour with the
whole wheat flour and salt.  Make a well in the flour and add yeast,
sugar and 1/2 c. of the warm water. Let yeast stand until foamy,  about
5 to 10 minutes.  Stir in another 1/2 c. water and the oil.  Add
remaining water and  stir the batter vigorously with a wooden spoon.
Add 1/2 c. flour and  beat well. Stir in the pepper, scallions, cheese
and another 1/2 c.  flour; blend well.  Sprinkle about 1/4 c. of the
flour for kneading on a pastry board or  marble and turn the dough out
onto it. Knead, adding the rest of the  flour as needed, until the
dough is smooth and homogeneous and  springs back when pressed with
your thumb.  The dough will be  slightly sticky, but should not be too
sticky.  Add a bit more flour  if necessary.  Cover the dough with a
clean, dry tea towel and let it rest 5 to 10  minutes.  Roll it into a
cylinder about 20 to 24" long and cut the  cylinder into about 20
pieces with a sharp knife. Let the pieces  rest, covered, for 5  
minutes.  Lightly oil two baking sheets and sprinkle them lightly with
cornmeal. Roll each piece of dough into a cylinder about 10" long and
3/4" wide, and place ten of them on each baking sheet. If you prefer
smaller breadsticks, cut each one in half crosswise.  Preheat the oven
to 350 F. and set the baking sheets, covered with  clean tea towels, in
a warm place to rise. Gas ovens generate a  warmth while preheating
which is just right for raising the dough;  just turn the baking sheets
occasionally to ensure even heat. If you  have an electric oven, choose
a different place for raising. Let the  sticks rise 25 to 30 minutes,
until they have increased in size by  about 50 percent.  With a sharp
knife, make five or six diagonal slashes on top of each  breadstick.
Brush them lightly with the egg white and water mixture.  Sprinkle very
lightly with salt, if desired.  Bake breadsticks for 20 to 25 minutes
(16 to 20 minutes if you've cut  them in half), changing the position
of the baking sheets on the oven  racks about halfway through baking
time. The breadsticks should be  golden brown.  Eat them right away or
let them cool and store them in tightly closed  tins; wrapped tightly,
they can be stored in the freezer for up to a  month. Wrap them in foil
and gently reheat at 300 F. for 10 to 12  minutes (slightly longer if
frozen) before serving.  Yield: Twenty 1 x 12" breadsticks.  Belsinger
and Dille write: "More like small baguettes than the  completely dry
commercial breadsticks, these have a crisp crust and a  chewy, bready
interior.  They have a nice, lingering, peppery  aftertaste that
complements most soups and salads, and aperitifs or  cocktails, and
they're excellent party fare."  From Susan Belsinger and Carolyn
Dille's "Peppercorns Around the  World" article in "The Herb
Companion." Dec. 1992/Jan. 1993, Vol. 5,  No. 2. Pg. 46.  Posted by
Cathy Harned.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2275
Calories From Fat: 631
Total Fat: 71.8g
Cholesterol: 118.7mg
Sodium: 4289.7mg
Potassium: 972.4mg
Carbohydrates: 323.7g
Fiber: 19.1g
Sugar: 2.8g
Protein: 81.3g