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
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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