2 cups very warm water
1 stick of butter- room temperature
1/3 cup white sugar
2 teaspoons salt
1/2 cup cold water
2 packages active dry yeast
5-6 cups all-purpose flour
2 Roma tomatoes, very thinly sliced
Fresh grated Parmesan
In a large bowl, melt butter in hot water. Add sugar and salt and stir. Add yeast. Stir to dissolve yeast. Wait until it proofs (foams). Add cold water and eggs. Whisk well.
Add 3 cups flour and mix.
Add 2 1/2 – 3 cups more flour. Mix, transfer to a pastry sheet or cutting board. Pour a tablespoon or more oil and cover the dough with oil. Knead about 2-3 minutes.
You can continue to knead of you want your finished product to have a smoother appearance, but it will not be as light.
Grease a cookie sheet and pull off dough balls about the size of an egg.
Keep hands oiled to prevent sticking and roll into a breadstick shape. Place on cookie sheet about 2 inches apart. Continue until sheet is full.
Put in a warm (but not hot, just slightly about room temperature) to rise.
Heat oven to 350f. Keep bread away from oven while hot. Thinly slice tomatoes, very thin.
Pat tomatoes on paper towels to remove moisture.
Place on top of the breadsticks.
Bake at 350f for about 15 minutes, until bread is beginning to brown. Every oven is different, watch yours until you know how long you need.
Top with grated Parmesan, return to oven and bake until golden brown- about 10 minutes.