Original Bread Sticks Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 2 Cup (16 tbs) | |
| 1/2 cup Sourdough Starter | ||
| 2 cups unbleached white flour | ||
| Granulated Sugar | 2 Tablespoon | |
| Butter | 1 1/4 Cup (16 tbs), melted | |
| Salt | 2 Teaspoon | |
| 3 1/2 to 4 cups unbleached white flour | ||
| Caraway seeds | 2 Tablespoon | |
| Poppy seeds | 2 Tablespoon | |
| 2 tablespoons coarse salt or sea salt | ||
Directions
Dissolve yeast in water.
Stir in Sourdough Starter; blend well.
Add 2 cups flour; mix well.
Let rise overnight or about 12 hours.
Stir down sponge.
Add sugar, 1/2 cup butter, and salt.
Add about 3 cups flour to form stiff dough.
Pour remaining flour onto kneading surface.
Pour bread sponge on flour.
Knead until all flour has been worked into dough.
Continue kneading until dough is smooth and elastic.
Place in greased bowl; remember to grease top of dough.
Cover; let rise until double in bulk.
Punch down dough.
Cover with bowl; let rest 10 minutes.
Divide into 24 equal balls.
Divide each ball into 2 equal parts; form each part into thin stick about 6 to 8 inches long.
Place sticks side by side; twist.
Repeat process with remaining dough balls.
Place on ungreased cookie sheet.
Brush with remaining melted butter.
Top with one of seeds or salt.
Cover; let rise 30 minutes.
Place sticks in preheated 400°F oven in which pan of hot water has been placed on oven floor.
Bake 10 to 15 minutes or until golden brown.
Cool sticks.
Stir in Sourdough Starter; blend well.
Add 2 cups flour; mix well.
Let rise overnight or about 12 hours.
Stir down sponge.
Add sugar, 1/2 cup butter, and salt.
Add about 3 cups flour to form stiff dough.
Pour remaining flour onto kneading surface.
Pour bread sponge on flour.
Knead until all flour has been worked into dough.
Continue kneading until dough is smooth and elastic.
Place in greased bowl; remember to grease top of dough.
Cover; let rise until double in bulk.
Punch down dough.
Cover with bowl; let rest 10 minutes.
Divide into 24 equal balls.
Divide each ball into 2 equal parts; form each part into thin stick about 6 to 8 inches long.
Place sticks side by side; twist.
Repeat process with remaining dough balls.
Place on ungreased cookie sheet.
Brush with remaining melted butter.
Top with one of seeds or salt.
Cover; let rise 30 minutes.
Place sticks in preheated 400°F oven in which pan of hot water has been placed on oven floor.
Bake 10 to 15 minutes or until golden brown.
Cool sticks.
Chef
