Name: Bread Sticks
Ingredients: 1 qt WATER; WARM; 4 1/2 lb ROLL MIX #10; 1 1/2 oz YEAST BAKER 2 LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

1	qt	WATER; WARM
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.  PLACE ON GREASED PAN 1 INCH APART.
5.  BAKE 15 TO 18 MINUTES OR UNTIL GOLDEN BROWN.
Recipe Number: D03900
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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