Breadsticks

I found these tasty breadsticks in a good housekeeping cookbook. With quick-rise yeast, they don't need the long rising time of other yeast breads.

In large bowl , combine yeast , salt and 2 cups flour.

Stir in very warm water.

Beat vigorously 1 minute.

Stir in oil.

Gradually stir in 2 1 / 4 cups of the flour.

If using caraway seeds , stir them in now.

Turn dough onto lightly floured surface and knead until smooth and elastic , about 8 minutes.

Work in just enough of remaining dough to keep dough from sticking.

Cover dough loosely with plastic wrap and let rest 10 minutes.

Preheat oven to 375f.

Grease 2 large cookie sheets.

Cut dough in half.

Cover one half.

Cut remaining half into 32 equal pieces.

Shape each piece into a 12-inch long rope.

Place ropes 1 inch apart on prepared cookie sheets.

If not using caraway seeds , sprinkle with sesame seeds , poppy seeds , salt or parmesan.

Bake until golden and crisp , about 20 minutes.

Rosemary-fennel variation: omit caraway , sesame , salt , poppy seeds or parmesan.

To mixture in step 1 add 2 teaspoons fennel seeds , 1 teaspoon dried rosemary leaves and 1 / 2 teaspoon.

fast rise yeast, salt, all-purpose flour, water, olive oil, caraway seeds