Bread Sticks Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Warm water | 1 3/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| All purpose flour | 5 Cup (16 tbs) | |
| 1 egg, slightly beaten | ||
| Milk | 1 Teaspoon | |
Directions
Soften yeast in 1/4 cup warm water.
Put the 1% cups warm water and salt into a large bowl.
Blend in 3 cups of the flour.
Stir in yeast.
Add about half the remaining flour to the yeast mixture and beat until very smooth.
Mix in enough of the remaining flour to make a soft, smooth dough.
Turn onto a lightly floured surface.
Cover and let rest 5 to 10 minutes.
Knead dough until smooth and elastic, about 5 minutes.
Form into a smooth ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, about 2 hours.
Punch down dough and knead on a lightly floured surface about 2 minutes.
Divide into halves.
Shape into smooth balls.
Lightly roll each ball into a rectangle 1/4 inch thick and about 6 inches wide.
Cut dough crosswise with floured knife into strips 1 inch wide.
Using palms of hands, roll strips to pencil thickness, stretching to about 7-inch lengths.
Place strips 1 inch apart on greased baking sheets.
Brush lightly with a mixture of the egg and milk.
Let rise again until doubled, about 1 hour.
Brush again with egg mixture and, if desired, sprinkle with coarse salt.
Bake at 400°F 18 to 20 minutes, or until sticks are browned.
Put the 1% cups warm water and salt into a large bowl.
Blend in 3 cups of the flour.
Stir in yeast.
Add about half the remaining flour to the yeast mixture and beat until very smooth.
Mix in enough of the remaining flour to make a soft, smooth dough.
Turn onto a lightly floured surface.
Cover and let rest 5 to 10 minutes.
Knead dough until smooth and elastic, about 5 minutes.
Form into a smooth ball and put into a greased deep bowl.
Turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, about 2 hours.
Punch down dough and knead on a lightly floured surface about 2 minutes.
Divide into halves.
Shape into smooth balls.
Lightly roll each ball into a rectangle 1/4 inch thick and about 6 inches wide.
Cut dough crosswise with floured knife into strips 1 inch wide.
Using palms of hands, roll strips to pencil thickness, stretching to about 7-inch lengths.
Place strips 1 inch apart on greased baking sheets.
Brush lightly with a mixture of the egg and milk.
Let rise again until doubled, about 1 hour.
Brush again with egg mixture and, if desired, sprinkle with coarse salt.
Bake at 400°F 18 to 20 minutes, or until sticks are browned.
Chef
