| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 1 | qt | WATER; WARM |
| 2 | c | WATER |
| 5 | EGGS SHELL | |
| 4 1/2 | lb | ROLL MIX #10 |
| 1 1/2 | oz | YEAST BAKER 2 LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F. OVEN 1. FOLLOW INSTRUCTIONS ON CONTAINER FOR MIXING AND PROOFING DOUGH. 2. DIVIDE DOUGH INTO 4 PIECES, 1 LB 10 OZ EACH. 3. ROLL EACH PIECE INTO LONG RECTANGLE, 3/8 INCH THICK AND 7 INCHES WIDE. CUT CROSSWISE INTO STRIPS 3/8 INCH WIDE. 4. PREPARE 1/2 RECIPE FOR EGG WHITE WASH (RECIPE NO. D05501). BRUSH STICKS WITH WASH; SPRINKLE 4 OZ. (3/4 CUP) POPPY SEEDS OVER STRIPS BEFORE BAKING. 5. BAKE 15 TO 18 MINUTES OR UNTIL GOLDEN BROWN. Recipe Number: D03903 SERVING SIZE: 3 STICKS From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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