3 pkgs. active dry yeast
1 1/2 c. warm water
1/4 c. sugar
1/4 c. shortening
3 1/2-4 c. wheat flour OR
3 1/2-4 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
2 eggs, optional
1/2 c. fine bread crumbs

Pour warm water into a big bowl. Add sugar and yeast. Allow to soften and set aside. In another bowl combine flour, baking soda, and salt. Set aside 1/2 of the flour mixture as dusting flour.

Add eggs to yeast suspension before adding half of the flour mixture to yeast. Stir in shortening and the rest of the mix; blend well. Transfer dough onto floured board and knead until smooth and elastic. (Using Kitchen Aid mixer knead on speed 2 for 7-10 minutes.)

Form dough into ball and return to bowl. Cover with damp cloth and let rise in a warm place until doubled in bulk, about 50-60 minutes. Punch down; let rest for 10 minutes.

Divide dough into 2 and shape into rods with about 1 1/2 inches in diameter. Roll on bread crumbs; cut into 1 1/2-inches long and arrange on greased baking sheet. Cut strip on side up about 1-inch long. Sprinkle with more bread crumbs.

Let rise in warm place, free from draft, for 50-60 minutes. Bake in preheated oven at 425 degrees for 15-25 minutes or until done.