3 - 3 1/2 c. unsifted all-purpose flour
1 tbsp. sugar
1 tsp. salt
2 pkgs. active dry yeast
1/4 c. olive oil or salad oil
1 1/4 c. hot (120-130 degrees) water
1 egg white beaten with 1 tbsp. water
Coarse salt, toasted sesame seed or poppy seed (optional)

Put into the large bowl of an electric mixer 1 cup of the flour, sugar, salt and yeast. Stir to blend. Add the oil. Gradually stir in hot water, then beat at medium speed for 2 minutes. Add 1/2 cup of flour and beat at high speed for 2 minutes. Stir in remaining 1 1/2 - 2 cups of flour with your mixer or a wooden spoon to make a soft dough.

Turn dough onto well floured board and with well floured hands, work it into a smooth ball. Shape dough into an even log or block and with a sharp knife cut into 20 equal sized pieces for 16 inch sticks. Roll each piece of dough into a rope that is 16 or 20 inches long depending on size of pan and oven. Arrange about 1 inch apart on oiled baking sheets or foil covered racks rolling to grease all sides of dough.

Set dough in a warm place. Cover and allow to rise until puffy (about 15 minutes). With a soft brush, paint each stick with the egg white and water. Sprinkle lightly with salt, sesame seed or poppy seed or leave plain. Bake in 300 degree oven for 25 to 30 minutes or until lightly browned all over. Serve warm or cool.