Instructions: In a large bowl thoroughly mix 1-1/2 cup flour, sugar, salt, and undissolved dry yeast. Gradually add tap water to dry ingredients and beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup of flour. Beat at high speed two minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap. Now heres what I do to aid the rising process: Turn on the oven to its lowest setting and count slowly to 20. Turn OFF oven. Place towel on rack; place bowl containing covered dough to towel. Shut oven door and let rest 20 minutes.

Grease two cookie sheets and sprinkle with cornmeal.

Form the dough into breadsticks about 3/4" (Kids love this! They can gently roll, stretch and pull the breadsticks and love this, as they do braiding bread). Place the cookie sheets in fridge for two hours; remove. Preheat oven to 425F, placing a 10x15-inch jellyroll pan on the lowest shelf, and pour water into the pan. Beat egg white and water together; brush on breadsticks and sprinkle with coarse (kosher) salt. Bake 12-15 minutes. These freeze well and can be easily defrosted by microwaving about 30 seconds on medium setting.

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