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Original Bread Sticks Recipe
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||2 Cup (32 tbs)|
|Sourdough starter||1⁄2 Cup (8 tbs)|
|Unbleached white flour||2 Cup (32 tbs)|
|Granulated sugar||2 Tablespoon|
|Butter||1 1⁄4 Cup (20 tbs), melted|
|Unbleached white flour||4 Cup (64 tbs)|
|Caraway seeds||2 Tablespoon|
|Poppy seeds||2 Tablespoon|
|Coarse salt||2 Tablespoon|
Serving size: Complete recipe
Calories 5438 Calories from Fat 2227
% Daily Value*
Total Fat 255 g391.8%
Saturated Fat 147.5 g737.5%
Trans Fat 0 g
Cholesterol 604.8 mg
Sodium 13878.6 mg578.3%
Total Carbohydrates 688 g229.3%
Dietary Fiber 46.7 g186.7%
Sugars 33.4 g
Protein 106 g212.8%
Vitamin A 142.8% Vitamin C 11.2%
Calcium 86.3% Iron 272.7%
*Based on a 2000 Calorie diet
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 400Â°F oven in which pan of hot water has been placed on oven floor.
Bake 10 to 15 minutes or until golden brown.