1 pkg. active dry yeast
1 1/3 c. warm water (105 to 115 degrees)
3 tbsp. vegetable oil
1 tbsp. honey
1 tsp. salt
3 1/2 to 4 c. Gold Medal oat flour blend
1 egg white, beaten
Herb Blend (see below)

Dissolve yeast in warm water in large bowl. Stir in oil, honey, salt, and 2 cups of flour. Beat until smooth. Stir in remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in bowl sprayed with nonstick cooking spray; spray top of dough with non-stick cooking spray. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 400 degrees. Spray cookie sheet with non-stick cooking spray. Punch down dough. Turn onto lightly floured surface. Roll into 12 inch square about 1/4 inch thick. Brush with egg white; sprinkle with Herb Blend. Press herbs into dough. Cut into 24 strips, 12 x 1/2 inch. Place half of the strips on cookie sheet. Bake 15 minutes or until breadsticks are deep golden brown and crust is crisp. Remove immediately from cookie sheet. Repeat with remaining strips. Serve warm. Makes 24 breadsticks.

HERB BLEND:

3 tbsp. grated Parmesan cheese
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. garlic salt
1/4 to 1/2 tsp. pepper

Mix all ingredients.