Breadsticks

In a large mixing bowl, place 1 cup warm water and sprinkle yeast on the surface; let stand for 5minutes to soften the yeast. Stir well to dissolve the yeast. Add 1 cup flour and stir well to make a mix the texture of pancake batter. Let stand at room temperature for 1 hour.

Stir in 1 cup warm water, 2 cups of the flour, the 3 tablespoons oil, and the 1-1/2 teaspoons salt into the yeast mixture; stir until smooth. Gradually stir in as much of the remaining flour as you can with a wooden spoon. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Divide dough in half.

On a lightly floured surface, roll each dough portion into a 10x8-inch rectangle. Cut each rectangle crosswise into sixteen 1/2x10-inch-long strips. Roll each strip into a 14- to 16-inch-long rope. Brush dough ropes lightly with additional olive oil. Place each coating (Parmesan cheese, sesame seeds, and a mixture of coarse kosher salt and cornmeal) on a separate piece of waxed paper; roll each rope in one of the coatings. Coil one end of each rope. Place breadsticks 1 inch apart on lightly greased baking sheets. Cover and let rise in a warm place for 30 minutes. Preheat the oven to 375degree F.

Bake breadsticks for 20 minutes or until bottoms are golden brown and tops are lightly browned. Cool on wire rack. Pack in freezer containers. Seal, label and freeze to store. Makes 32 breadsticks.

Place baked and cooled breadsticks in freezer containers and seal. Freeze for up to 3 months. Thaw at room temperature.

Prepare the recipe twice.