3/4 c. milk
1 tbsp. sugar
2 tsp. salt
1 tbsp. soft shortening
1 pkg. active dry yeast
1/4 c. warm water (110 to 115 degrees)
3 to 3 1/4 c. sifted flour

Scald milk. Remove from heat and add sugar and salt and shortening. Blend and cool to lukewarm. Sprinkle yeast over warm water; stir to dissolve. Add the milk mixture and 1 1/2 cups flour to the yeast; beat with electric mixer on medium speed until smooth; scraping the bowl occasionally (100, strokes by hand). Add more flour, a little at a time, first with a spoon and then with hands, until dough leaves the side of bowl.

Turn dough onto lightly floured board; knead until smooth and elastic, about 8 minutes. Place in lightly greased bowl, turn dough over to grease top. Cover and let rise in warm place until doubles about 45 minutes. Turn dough onto board and roll to a 16 x 6 inch rectangle. From wide side cut into 1/2 strips. Roll each strip under hand to make pencil shape. Dough strips will be 8 inch long. Place a little apart on 2 greased baking sheets. Let rise in warm place 15 minutes. Brush sticks with topping and bake in hot oven (400 degrees) for 10 to 15 minutes or until golden brown. Cool on wire racks. Makes 32.

TOPPING:

Mix 1 egg white with 1 tablespoon water brush on bread sticks just before baking; sprinkle with poppy or sesame seeds or coarse salt.

CRUNCHY BREAD STICKS:

Place the cooled bread sticks on 2 ungreased baking sheets. Place in 250 degree oven turning occasionally for 45 to 60 minutes or until evenly browned. Cool on racks.