1 cake compressed yeast or 1 pkg. dry granular yeast
1 c. lukewarm water
1 tbsp. sugar
1 tsp. salt
2 tbsp. melted shortening
About 4 c. sifted enriched flour
2 egg whites

Soften yeast in part of the water. (Use lukewarm for compressed yeast, warm for dry yeast.) To remainder of lukewarm water add sugar, salt and shortening. Add 1 cup flour, beating well. Add softened yeast and beaten egg whites. Mix thoroughly. Add enough more flour to make a soft dough.

Turn out on lightly floured board and knead until satiny. Grease surface lightly. Cover and let rise until doubled. Punch down. When again doubled, knead down, and divide into small portions for rolls. Cover and let rise 10 minutes. Roll each portion under the hand to long strand 1/4 inch thick. Place 1 inch apart on greased baking sheet. Let rise until doubled. Bake in hot oven (400 degrees) for 20-25 minutes. If dry, crisp sticks are preferred reduce heat to 350 degrees after first 10 minutes of baking and bake 20-30 minutes longer. Makes about 2 dozen bread sticks.