Bread Sticks Recipe
Ingredients
| Boiling water | 3/4 Cup (16 tbs) | |
| Shortening | 2 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Warm water | 1/4 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| Flour | 3 1/2 Cup (16 tbs), sifted | |
| 2 egg whites, beaten to soft peaks | ||
| Milk | 2 Tablespoon | |
Directions
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 1/2 cups 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 1-2 minutes, and divide in half.
Roll out 1 portion into a rectangle about 15" long, 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 sticks with milk and bake with a shallow baking pan, half full of water set on rack underneath, 12-15 minutes until lightly browned.
Cool on wire racks and store airtight.
Pour warm water into a warm mixing bowl, sprinkle in yeast, and stir to dissolve.
Add cooled mixture and 1 1/2 cups 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 1-2 minutes, and divide in half.
Roll out 1 portion into a rectangle about 15" long, 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 sticks with milk and bake with a shallow baking pan, half full of water set on rack underneath, 12-15 minutes until lightly browned.
Cool on wire racks and store airtight.
Chef
