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.