ITALIAN BREAD STICKS

2/3 cup warm water (not hot 110 to 115 degrees F)
1 pkg. active dry yeast
1 tsp. salt
1 tbsp. sugar
1/4 cup soft shortening
2 cups sifted Gold Medal Flour, divided use
1 egg beaten with 1 tbsp. water
sesame, celery, or poppy seeds, corn meal, or coarse salt (for topping)

Dissolve yeast in water. Add salt, sugar, shortening, and half of flour. Beat vigorously until smooth. Mix in rest of flour. Knead on floured cloth-covered board until smooth - about 5 minutes.. Cover, let rise 1 hour, until double in bulk. (If kitchen is cool set dough on a rack over a bowl of hot water and cover completely with a towel.)

Heat oven to 400 degrees F (moderately hot).

Divide dough in half. Cut each half in 24 pieces. Roll each into pencil shapes, 6, 8, or 10-inches (depending on how thick you like the sticks). Place on greased baking sheet 1-inch apart.

Brush with beaten egg (add 1 tbsp. water to 1 egg). Sprinkle with sesame, celery, or poppy seeds, corn meal, or coarse salt.

Bake 20 to 25 minutes.

Makes 48 bread sticks
From: Recipelink.com
Source: Recipe booklet: Betty Crocker's Frankly Fancy Foods Recipe Book, General Mills Inc., 1959