I started making these breadsticks in 1992, adapted from a recipe in my favorite bread cookbook, Clayton’s Book of Breads. Be sure to use a good sharp, full-flavored cheese.
Italian Cheese Breadsticks
2 Tblsp. Fast acting yeast
2 tsp salt
2 Tblsp. granulated sugar
4-1/2 cups all-purpose flour, divided
1-1/2 cups water, heated to 130 degrees F
¼ cup canola oil
1-1/2 cups good flavored cheese, grated
In the large bowl of an electric mixer, place yeast, salt, sugar and 2 cups of flour.
Heat water to 130 degrees F, add cheese and stir to melt, reheat mixture to 130 degrees F.
Pour water/cheese mixture into bowl with flour mixture, add oil. Beat on medium speed with a paddle beater for 3 minutes. Remove the paddle beater and insert a dough hook. Continue to beat at medium speed, adding flour gradually for 6-½ minutes. You may not need all of the flour.
Place dough in an oiled bowl, cover and let rise in a warm place for 30 minutes.
Punch down dough and using ¼ cup of dough, form into a cigar-shaped roll 5 inches long. Place on a greased baking pan 3 inches apart. Cover and let rise in a warm place for 30 minutes.
Preheat oven to 375 degrees F.
Bake breadsticks for approximately 12 minutes until they are golden brown. Remove to a rack to cool.
LILLIAN'S CUPBOARD 
Oh those look yummy.
What a great recipe. It doesn’t even sound difficult to get the cheese as part of the bread! Thanks for sharing this, Lillian.
This looks good. By good cheese are you talking a hard cheese like Parmesan or any cheese? I don’t have a dough hook, but I assume can just do it the old fashion way.
Darlene, I usually use a good brand of sharp cheddar cheese. The dough hook makes the job easier, but, of course, you can make it the old way.
Mmmmmmmm……….these and a bowl of Ranch Dressing to dip them in would sure make our Super Bowl Sunday Snack Night complete! My husband loves for me to make him fresh bread products so much, I may just save it for Valentine’s Day!
I was going to ask the same question as darlene, but sounds like you have already answered the question. I was thinking a romano, so I was surprised to see you answer with sharp cheddar. I was thinking a dry cheese. Either way, sounds delicious and with the addition of a little melted garlic butter spread on as they come out of the oven, the whole house must will smell delicious. Thanks for sharing your expertise.
Since one can never have too much cheese at this house, I’m thinking not only some garlic butter when it comes out of the oven, but then some wonderful finely grated cheese on top and pop back into the oven to let it melt/soften just a bit Then straight to the table with one of Lilian’s soup recipes. Ladies of the Book, your February luncheon has been planned!