Line a 15x10x1-inch baking pan with enough parchment
paper to overhang the sides.
Combine 1-1/2 cups flour, undissolved yeast and salt in a
large bowl. Heat water, milk, oil and corn syrup until very warm (120°-130°F).
Add to flour mixture; mix until well blended, about 1 to 2 minutes. Gradually
add enough remaining flour until dough forms a ball. Knead on lightly floured
surface, adding additional flour if necessary, until smooth and elastic about 3
to 4 minutes. Divide dough in half.
Cover and allow dough to rest 15 minutes before rolling.
Roll one portion to 15x10-inch rectangle to fit prepared
pan. Place dough on pan sprinkle 3 cups cheese, leaving 1- inch border. Roll
out remaining dough to slightly larger rectangle than first. Place over cheese
and fold the edges under the bottom layer of dough; pinch to seal. Cut through
the dough with a sharp knife making 1 inch wide sticks, do not separate the
bread sticks. Cover and let rest 20 minutes.
Preheat oven to 450°F. Whisk egg whites with oregano and garlic; brush
over dough. Sprinkle evenly with remaining
cheese. Bake 15 to 17 minutes until golden brown. Cut along seams into bread
sticks; serve warm with your favorite dipping sauce.
15-20 bread sticks
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