Preparation time: 30 minutes. Rising time: 30 minutes. Baking time: 25 to 30 minutes at 300 degrees. Yields: 18.

2 pkgs. active dry yeast
1 tbsp. granulated sugar
1 1/2 c. warm water, 105 to 115 degrees
1/4 c. oil
1/2 c. shredded cheese
3 to 3 1/2 c. all-purpose flour
1 tsp. salt
1 eg white, beaten with 1 tbsp. water
Sesame or poppy seeds
Coarse salt

1. Dissolve yeast with sugar in warm water. Let stand 5 minutes. Add oil and cheese.

2. Stir in 1 cup of the flour and salt, mixing well. Add remaining flour, 1/2 cup at a time, until dough is spongy.

3. Knead on lightly floured surface until dough is smooth and satiny. Cover. Let rest 5 minutes.

4. Shape dough into an 18-inch roll. Cut into 1-inch pieces. Let dough rest 5 minutes longer.

5. Roll each piece into a bread stick, using your palms to stretch dough. Brush with egg white-water mixture.

6. Roll sticks in sesame or poppy seeds. Place on greased baking sheets, about 1-inch apart. Sprinkle with salt. Let rise about 30 minutes until puffy.

7. Bake at 300 degrees for 25 to 30 minutes until golden brown and crisp.

TIPS: Place seeds on waxed paper and roll bread sticks in them. This procedure will keep more seeds on the sticks and fewer on the baking sheets. Refrigerate bread sticks in airtight containers to preserve crispness. Heat before serving.

Good served with: Soups, stews or salads.