1 pkg. active dry yeast
1 tbsp. sugar
1 tsp. salt
2 3/4 to 3 1/4 c. sifted flour
3/4 c. milk
1 tbsp. shortening
1/4 c. water
1 egg white
1 tbsp. water
Poppy seed, sesame seed or coarse salt

In large bowl, stir together yeast, sugar, salt and 3/4 cup flour; set aside.

In 1-quart saucepan over low heat, heat milk, shortening and 1/4 cup water until very warm (120 to 130 degrees). Using mixer at low speed, gradually beat milk mixture into yeast mixture until well blended. Increase speed to medium; beat 2 minutes. Add 3/4 cup flour. Increase speed to high; beat 2 minutes more. Stir in enough additional flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic, about 5 to 8 minutes.

Place in greased large bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until doubled, about 45 minutes. Punch down dough. Cover and let rest 10 minutes.

With lightly floured rolling pin, roll out dough into a 6x16 inch rectangle. Cut dough into 32 (1/2 inch wide) strips. Roll each strip into an 8-inch long rope. Place ropes 1 inch apart, on greased large baking sheets. Cover and let rise 15 minutes.

In small bowl, mix together egg white and 1 tablespoon water. Brush each rope with egg white mixture; sprinkle with poppy seed, sesame seed or coarse salt. Bake in 400 degree oven for 15 minutes or until golden brown. Immediately remove from baking sheets. Cool on racks. Makes 32 bread sticks.