Serve these easy-to-make bone-shaped breadsticks with a bowl of tomato sauce “blood” for dipping,

2 cups King Arthur Unbleached All-Purpose Flour
1 cup white cornmeal, preferably stone-ground
1 (¼-ounce) package quick-rising yeast
1½ teaspoons salt
1 teaspoon sugar
¼ cup olive oil
1 cup very warm water
6 ounces Cabot Extra Sharp Cheddar or Cabot Sharp Cheddar, grated (about 1½ cups)


COMBINE flour, cornmeal, yeast, salt, and sugar in a food-processor* fitted with dough blade; pulse to combine. Add oil and pulse again.

WHILE the processor is running, slowly add warm water; mixture should form a ball of soft and barely sticky dough; add a little more water if the mixture is too dry or more flour if too wet. Process dough for 1 minute to knead.

ADD cheddar and pulse just until cheese is blended into dough. Leave the dough covered in processor until doubled in size, about 30 minutes.

PLACE oven rack in the upper third of oven; preheat oven to 325ºF. Lightly oil two baking sheets or coat with cooking spray.

REMOVE dough from the processor and shape into a ball. Divide the ball into quarters. Cut each quarter into 6 pieces, for a total of 24.

ROLL each piece, with palms facing down, into a 10-inch long rope. Tuck under 1 inch at each end, pressing to flatten and enlarge slightly. With scissors or paring knife, cut a 1/2-inch slit in the center of each end, spreading to look like the end of a bone.

ARRANGE breadsticks on prepared baking sheets. Bake for 20 to 30 minutes or until golden.