2 large eggs
2 Tbsp oil
2 Tbsp apple cider or white vinegar
2 Tbsp water
1 box Simple Mills Artisan Bread Mix
Sesame seeds for garnish

PREHEAT the oven to 400°F
COVER a cookie sheet with tinfoil or a nonstick pad, like a Silpat, and set it aside

CUT six 8”x4” squares of tinfoil. Shape each piece of foil wrapping it around a narrow rolling pin. Straighten the edges to form a long, narrow u-shaped mold
PLACE curved side down, on the prepared baking sheet, and repeat with the remaining squares of foil, bracing each one against the last to ensure the stay standing up
GREASE the insides of each mold very lightly and set aside
WHISK the eggs until beaten, and then add the oil, vinegar, and water in a large mixing bowl. Stir until combined
ADD the bread mix and stir vigorously to combine
TRANSFER the batter into a large zip loc bag (see note). Squeeze the air out of the bag, seal the top and twist the excess plastic into a hand hold
SNIP a 1” triangle off of the corner of the bag carefully. You just made a pastry (piping) bag!
PIPE the batter in fat streams into the molds, dividing evenly between the six molds
BRUSH the breadsticks with egg wash (if using; see note), and sprinkle the tops with sesame seeds. Press the seeds very gently into the breadsticks to adhere
BAKE for 10 minutes
REMOVE the breadsticks from the molds and line them up on the baking sheet (You can recycle your molds)
BAKE for an additional 4 minutes, then switch the oven to broil for 60-90 seconds to encourage browning
SERVE immediately