| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
October 199 |
1 |
servings |
INGREDIENTS
| 5 |
tb |
Unsalted butter |
| 2 |
ts |
Caraway seeds |
| 1 |
ts |
Coarse salt plus additional to taste |
| 2 |
sl |
Pumpernickel bread |
| 2 |
sl |
Rye bread |
INSTRUCTIONS
Preheat oven to 350F.
In a small saucepan melt butter with caraway seeds and 1 teaspoon salt.
Brush bread on both sides with butter mixture and slice lengthwise into
1/2-inch-wide strips. On a baking sheet sprinkle breadsticks with
additional salt and bake in lower third of oven, turning once, until golden
brown and crisp, about 15 minutes. Transfer breadsticks to a rack and cool
completely. Breadsticks may be made 2 days ahead and kept in a resealable
plastic bag.
Makes about 24 breadsticks.
Gourmet October 1994
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