|Dried yeast||2 Teaspoon|
|Caster sugar||1 Teaspoon|
|Lukewarm water||1 Pint (300 Milliliter)|
|Strong flour||1 Pound (450 Gram, Plain)|
|Egg||1 , lightly beaten|
Lightly grease three baking trays.
Sprinkle the yeast and sugar over 150 ml/1/4 pint of the water.
Whisk well and leave in a warm place for 10-15 minutes, or until frothy.
Sift the flour and salt into a bowl.
Make a well in the centre and add the yeast mixture and the remaining water.
Bind the mixture to a firm dough and knead it on a lightly floured board for 10 minutes, or until smooth.
Rinse, dry and lightly grease the mixing bowl.
Put in the dough, cover the bowl with oiled cling film and leave the dough to prove in a warm place for 30 minutes.
Turn out the dough on to a floured board and knead it lightly.
Divide the dough into 36 and roll each piece into a pencil thin stick, 20cm/8 in in length.
Place the sticks on the prepared baking trays, spacing a little apart to allow room for them to spread.
Cover with oiled cling film and leave them to rise for 20 minutes.
Glaze with the beaten egg.
Bake the breadsticks in a moderately hot oven (200 C, 400 F, gas 6) for 10 minutes, then reduce the temperature to moderate (180C, 350F, gas 4) for a further 20 minutes.
Remove the hot breadsticks from the tray and either transfer them to a wire rack to cool completely, or serve them warm.