Homemade Herb Breadsticks Recipe
Summary
Preparation Time2 Hr 0 MinCooking Time20 Min
Ready In2 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings12
Ingredients
| Active dry yeast package/Compressed yeast cake | 1 | |
| Water | 1 1⁄4 Cup (20 tbs) | |
| Sugar | 3 Tablespoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Butter | 1 Tablespoon | |
| Caraway seeds | 3 Teaspoon | |
| Ground sage | 1 Teaspoon | |
| Sifted all purpose flour | 3 1⁄2 Cup (56 tbs) |
Directions
Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into water in large bowl.
Let stand for a few minutes; then stir until dissolved.
Add sugar, salt, butter, 2 teaspoons caraway seeds, sage, and flour; mix well.
Turn out on lightly floured board and knead until smooth and elastic, about 10 minutes.
Put in greased bowl; turn once, cover, and let rise until doubled, about 1 hour.
Punch down, turn out on floured board, and divide.
Roll each half into a rectangle 12 inches long.
Cut each into 12 pieces.
Roll each piece on the board with palms of hands to form a rope about 1/3 inch thick and 12 inches long.
Put on greased cookie sheet; sprinkle lightly with remaining caraway seeds.
Cover and let rise until doubled, about 1 hour.
Bake in preheated hot oven (400°F.) for 15 to 20 minutes.
Makes 24 sticks.
Sprinkle dry yeast or crumble cake into water in large bowl.
Let stand for a few minutes; then stir until dissolved.
Add sugar, salt, butter, 2 teaspoons caraway seeds, sage, and flour; mix well.
Turn out on lightly floured board and knead until smooth and elastic, about 10 minutes.
Put in greased bowl; turn once, cover, and let rise until doubled, about 1 hour.
Punch down, turn out on floured board, and divide.
Roll each half into a rectangle 12 inches long.
Cut each into 12 pieces.
Roll each piece on the board with palms of hands to form a rope about 1/3 inch thick and 12 inches long.
Put on greased cookie sheet; sprinkle lightly with remaining caraway seeds.
Cover and let rise until doubled, about 1 hour.
Bake in preheated hot oven (400°F.) for 15 to 20 minutes.
Makes 24 sticks.
Chef
