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1
In large bowl, combine yeast, salt and 2 cups flour.
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2
Stir in very warm water; beat vigorously 1 minute.
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3
Stir in oil.
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4
Gradually stir in 2 1/4 cups of the flour.
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5
If using caraway seeds, stir them in now.
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6
Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes.
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7
Work in just enough of remaining dough to keep dough from sticking.
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8
Cover dough loosely with plastic wrap and let rest 10 minutes.
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9
Preheat oven to 375F.
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10
Grease 2 large cookie sheets.
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11
Cut dough in half.
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12
Cover one half; cut remaining half into 32 equal pieces.
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13
Shape each piece into a 12-inch long rope.
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14
Place ropes 1 inch apart on prepared cookie sheets.
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15
If not using caraway seeds, sprinkle with sesame seeds, poppy seeds, salt or Parmesan.
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16
Bake until golden and crisp, about 20 minutes (if using 2 cookie sheets, rotate in oven halfway through cooking time).
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17
Rosemary-Fennel Variation: Omit caraway, sesame, salt, poppy seeds or Parmesan.
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18
To mixture in step 1 add 2 teaspoons fennel seeds (crushed), 1 teaspoon dried rosemary leaves (crumbled) and 1/2 teaspoon coarsely ground black pepper.
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19
Continue as directed.
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20
Repeat with other half.
