Cheddar Bread Sticks
|Warm water||1 1⁄4 Cup (20 tbs) (105 To 115 Degrees Fahrenheit)|
|Active dry yeast||1⁄4 Ounce (1 Package, Or Cake Yeast, Active Dry Or Compressed)|
|Salt||1 1⁄2 Teaspoon|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Melted butter||2 Tablespoon|
|Coarse salt/Caraway seed||To Taste|
Pour the water into a large warm bowl.
Sprinkle or crumble in yeast; stir until dissolved.
Add sugar, salt, cheese, and enough flour to make a soft dough.
Turn out on a lightly floured board; knead until smooth and elastic, about 10 minutes.
Place in an oiled bowl and turn dough over to oil top.
Cover and let rise in a warm place, free from draft, until double in bulk, about 35 minutes.
Punch down; turn out on a lightly floured board and cut in half.
Roll each half into an oblong 9x12 inches.
Cut into twelve 3-inch squares.
Brush lightly with melted butter.
Roll up, jelly roll fashion.
Place on an unoiled baking sheet.
Cover and let rise in a warm place, free from draft, until double in bulk, about 30 minutes.
Brush with egg white that has been beaten lightly with 1 tablespoon water.
Sprinkle with coarse salt or caraway seed.
Bake in a preheated 400°F. oven for 15 to 20 minutes, or until golden brown.