Instructions: To make the dough in the Kitchen Aid electric mixer, dissolve the yeast in 1/2 cup of the water in the mixer bowl and proof, then add the remaining 1 1/4 cups water and the olive oil. Attach the dough hook to the mixer and on low speed, mix the yeast into the water . Let the yeast proof for about 5 minutes, until the mixture has lots of chalky-looking bubbles on the top. Then blend the yeast and water. Add the flour 1 cup at a time, stirring on low speed to blend the ingredients. Add the salt with the third addition of flour.Turn the speed to medium-high and add just enough additional flour to create a dough that moves away from the sides of the bowl and clings to the dough hook . Stop the machine and feel the dough. It should be soft, but not sticky or gummy. If it is too sticky, add more flour, a tablespoon at a time, until the right consistency is obtained. If the dough is dry and crumbly, add a little water, about a teaspoon at a time, until the dough becomes soft and smooth.

Remove the bowl from the mixer base and turn the dough out onto a floured surface. With your hands, knead the dough for 3 to 4 minutes, forming it into a ball. Lightly spray a large bowl with vegetable or olive oil and place the dough in the bowl. Turn the dough to coat with the oil, cover the bowl tightly with plastic wrap, and let the dough rise until doubled in size. When the dough has risen and is almost doubled in size, it is ready to be used for the breadsticks.

Preheat the oven to 375 degrees F. Lightly grease baking sheets with olive oil spray and set aside.

In a bowl, mix the cheese, prosciutto, zucchini, and salt together. Set aside. Punch down the risen dough and turn it out onto a lightly floured surface. Knead the dough for 3 to 4 minutes, until smooth and no longer sticky. Divide the dough in half. Work with one half at a time, keeping the remaining dough covered with a towel or bowl. On a lightly floured surface, roll one piece of dough out into a rough circle about 14 inches in diameter. Brush the dough with 1 teaspoon of the olive oil. Spread half the filling ingredients evenly over the dough.

Starting from the edge nearest you, roll the dough up to keep the filling from falling out. Pinch the seam closed. Stretch the dough into a 14-inch log. Cut the log into 14 pieces with a knife. On the floured surface, roll each piece under the palms of your hands into a 10-inch long stick. Dont worry if some of the filling falls out-just press it back into the dough. Place the sticks on the prepared baking sheets, spacing them evenly. Brush the tops of the sticks with some of the beaten egg.

Bake for 20 to 25 minutes, until the breadsticks are golden brown and shiny. Remove the breadsticks to a cooling rack. Meanwhile, repeat the shaping process with the remaining dough, oil and filling. When the first breadsticks are done, bake the second batch.

Makes 28 breadsticks.

NOTES : This is a really great bread recipe. I have made several of Mary Ann Esposito bread recipes, her new book is very good. Its called What You Knead.

Do give this one a try soon.

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