Title: Bread Sticks
Categories: Bread
Yield: 12 Servings
| 2 1/2 | c | FLOUR |
| 1 | pk | YEAST |
| 3/4 | c | MILK |
| 2 | tb | SHORTENING |
| 1 | tb | SUGAR |
| 1 | ts | SALT |
| | | EGG WHITE (OPTIONAL) |
| 1 | tb | WATER (OPTIONAL) |
IN A SMALL BOWL COMBINE 3/4 CUP FLOUR AND THE YEAST. IN A SAUCE PAN HEAT
MILK, SHORTENING, SUGAR AND SALT TO 115 F. ADD TO FLOUR MIXTURE. BEAT AT
LOW SPEED FOR 1/2 MINUTE. BEAT AT HIGH SPEED FOR 3 MINUTES. STIR IN AS MUCH
FLOUR AS YOU CAN BY HAND. TURN OUT ONTO LFOURED TABLE AND KNEAD ADDING
FLOUR TILL DOUGH IS SMOOTH AND STIFF. SHAPE INTO BALL AND PLACE IN GREASED
BOWL. COVER AND LET RISE TILL DOUBLED. (ABOUT 60 MINUTES). PUNCH DOWN; TURN
OUT ONTO FLOURED SURFACE. DIVIDE DOUGH INTO 4 EQUAL PARTS. COVER AND LET
REST FOR 10 MINUTES. DIVIDE EACH PIECE INTO 6 PORTIONS. ROLL EACH INTO A
ROPE 8" LONG. PLACE ON GREASED BAKING SHEET AND COVER AND LET RISE TILL
DOUBLED. BAKE AT 350 DEG F. FOR 20 MINUTES OR UNTIL GOLDEN IN COLOR. NOTE:
IF DESIRED BRUSH WITH EGG WHITE AND WATER MIXTURE AND SPRINKLE WITH POPPY
SEEDS. NOTE: FOR DRIER STICKS BAKE AT 375 F. FOR 10 MINUTES THEN REDUCE
OVEN TO FOR ADDED FLAVOR: PREPARE AS ABOVE EXCEPT ADD 3/4 GRATED PARMESAN
CHEESE. BARBECUE STICKS: DECREASE MILK TO 2/3 CUP. ADD
2 TABLESPOONS BARBECUE SAUCE.