| 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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