Egg wash: 1 egg white plus 1 tablespoon water(beaten together)
3 to 4tablespoonspoppy or sesame seeds(for topping)
Instructions
In stand mixer fitted with a paddle attachment, add 1 cup flour, yeast, sugar and salt; mix well. Add warm water and shortening to flour mixture. Blend on low speed for 30 seconds; beat on medium speed for 3 minutes.
Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 8 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Grease 2 or 3 cookie sheets (or line with parchment paper); set aside
Punch down dough. Divide into 4 equal parts. Divide each part into 6 pieces. On clean surface, roll each piece to an 8-inch rope (lightly flour surface if sticking). Place on prepared cookie sheets. Brush tops of breadsticks with egg wash. Sprinkle with poppy or sesame seed. Cover; let rise in warm place until indentation remains after touching.
Preheat oven to 400ºF.
Bake for 15 to 20 minutes until deep golden brown. Remove from cookie sheets; cool on wire racks.