|Active dry yeast||1⁄4 Ounce (1 Package)|
|Sifted all purpose flour||2 1⁄4 Cup (36 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Warm water||3⁄4 Cup (12 tbs)|
|Olive oil/Cooking oil||2 Tablespoon|
In large mixer bowl, combine yeast, 1 cup of the flour, the sugar, and salt.
Combine warm water, oil, and egg yolk.
Add to dry mixture in mixer bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a soft dough.
Turn dough out on lightly floured surface.
Knead till smooth and elastic, 5 to 8 minutes.
Place in lightly greased bowl, turning once to grease surface.
Cover and refrigerate 3 to 4 hours or overnight before shaping.
Turn out on very lightly floured surface and divide dough into 16 equal parts.
Let rest 10 minutes.
Roll each piece under hands to form a pencil like rope, 14 inches long and 3/8 inch in diameter.
Smooth each rope as you work.
Place ropes 2 inches apart on greased baking sheet.
Add 1 tablespoon water to egg white; beat till frothy.
Brush egg mixture over dough ropes.
Let rise till double in volume, 45 to 60 minutes.
Brush again with egg mixture; sprinkle with coarse salt, if desired.
Bake in 425° oven for 10 minutes or till golden brown.