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1
In large bowl, combine 2 cups flour, cheese, undissolved yeast, and salt.
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2
Heat water and olive oil until very warm (120 to 130oF).
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3
Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
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4
Beat 2 minutes at high speed.
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5
With spoon, stir in enough remaining flour to make soft dough.
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6
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
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7
Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
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8
(With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.
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9
Proceed with recipe.)
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10
Punch dough down.
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11
Remove dough to lightly floured surface; divide in half.
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12
Roll each half to 16 x 12-inch rectangle.
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13
With sharp knife, cut each rectangle into 16 (1-inch) strips.
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14
Holding ends of each strip, twist six to eight times.
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15
Place sticks, slightly apart, on 2 large greased baking sheets.
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16
Cover; let rest 15 minutes or until risen slightly.
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17
Brush breadsticks with egg whites.
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18
Sprinkle with herbs, seasoning salt, or mixed peppers.
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19
Bake at 400oF for 20 minutes or until golden, switching positions of sheets halfway through baking for even browning.
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20
Remove from sheets; let cool on wire racks.
