Serving Size / Yield
- 3/4 C Boiling water
- 2 Tbs Shortening
- 2 tsp Sugar
- 1 tsp Salt
- 1/4 C Warm water (105-115 F)
- 1 pkg Active dry yeast
- 3 1/2C Sifted flour
- 2 Egg whites (beaten to soft peaks)
- 1 or 2 Tbs Milk
Mix boiling water, shortening, sugar, and salt, and cool to lukewarm.
Pour warm water into a warm mixing bowl, sprinkle in yeast, and stir to dissolve. Add cooled mixture and 1 1/2C flour and beat well.
Mix in egg whites, then remaining flour. Knead on a lightly floured board until elastic, about 8 minutes.
Shape into a ball, place in a greased bowl, turning to grease all over. Cover and let rise in a warm, draft free place until doubled in bulk, about 1 hour. Punch dough down, knead lightly 1 or 2 minutes, and divide I half.
Roll out 1 portion into a rectangle about 15” long, by 8” wide, and 1/3” thick, keeping edges as straight as possible. Cut into strips 8” long and 1/2” wide and roll lightly with floured palms, just enough to round cut edges.
Place sticks 1/2” apart on greased baking sheets; repeat with remaining dough.
Cover and let rise until doubled in bulk, about 1/2 hour.
Meanwhile, preheat oven to 400 F. Brush bread sticks with milk and bake with a shallow pan, half full of water set on rack underneath, 12 to 15 minutes until lightly browned. Cool on wire racks and store in airtight containers.