-
1
In the large bowl of an electric mixer proof the yeast with 1/2 teaspoon of the sugar in 3/4 cup lukewarm water for 5 minutes, or until it is foamy.
-
2
Add the remaining teaspoon sugar, 2 cups of the flour, the table salt, and the oil and beat the mixture with the dough hook until it is combined.
-
3
Knead the dough, kneading in enough of the remaining 1 cup flour to make the dough form a ball, and knead the dough for 5 minutes, or until it is soft but not sticky.
-
4
On a lightly floured surface let the dough rest, covered with a kitchen towel, for 15 minutes.
-
5
Divide the dough into 12 pieces, working with 1 piece at a time and keeping the remaining pieces covered roll the dough between the palms of the hands to form 14-inch ropes, and arrange the ropes as they are formed 2 inches apart on baking sheets sprinkled lightly with the cornmeal.
-
6
Let the breadsticks rise, covered loosely, in a warm place for 40 minutes, brush them lightly with the egg wash, and sprinkle them with the fennel seeds and the coarse salt.
-
7
Bake the breadsticks in the middle of a preheated 45F.
-
8
oven for 12 to 15 minutes, or until they are pale golden, and let them cool on a rack for 10 minutes.
-
9
The breadsticks may be made 1 day in advance and kept in an airtight container.
