• 5¾ to 6¼ cups all-purpose flour
• ½ cup grated Parmesan cheese
• 1 envelope FLEISCHMANN’S Active Dry or RapidRise Yeast
• 1 ½ teaspoons salt
• 2 cups water
• ¼ cup olive oil
• 2 egg whites, lightly beaten
• Seasoning Salt, or Mixed Peppers

1. In large bowl, combine 2 cups flour, cheese, undissolved yeast, and salt.
2. Heat water and olive oil until very warm (120 to 130°F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed.
3. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
4. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)
5. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 16-inch-by-12-inch rectangle. With sharp knife, cut each rectangle into 16 (1-inch) strips. Holding ends of each strip, twist six to eight times.
6. Place sticks, slightly apart, on 2 large greased baking sheets. Cover; let rest 15 minutes or until risen slightly.
7. Brush breadsticks with egg whites. Sprinkle with herbs, seasoning salt, or mixed peppers.
8. Bake at 400° F for 20 minutes or until golden, switching positions of sheets halfway through baking for even browning.
9. Remove from sheets; let cool on wire racks.

Makes 32 breadsticks.