| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Breads |
24 |
Servings |
INGREDIENTS
| 1 |
tb |
Dried yeast |
| 1/2 |
c |
Warm water |
| 4 |
ts |
Honey |
| 1/2 |
c |
Butter, chopped |
| 1 |
ts |
Salt |
| 1/2 |
c |
Water |
| 1 |
|
Egg, beaten |
| 3 1/2 |
c |
All-purpose flour |
| 1 |
|
Egg |
|
|
Caraway, sesame and poppy seeds |
INSTRUCTIONS
In a small bowl mix together yeast, warm water and 1 teaspoon honey. Set
aside and allow yeast to become foamy. In a saucepan, combine butter,
remaining 3 teaspoons honey, salt and water. Heat gently until butter and
honey melt. Pour liquid into large warmed bowl. Stir beaten egg and yeast
into mixture.
Beat in flour. Do not knead dough. Cover and place in refrigerator until
cold. Divide dough into 12 pieces. On a floured board, roll each piece to a
12-inch length. Cut in halves lengthways. Place lengths on greased cookie
sheets about 4-inches apart.
In a small bowl beat remaining egg with 1 teaspoon water. Brush egg over
lengths. Sprinkle with seeds. Let rise in a warm place for 30 minutes, or
until not quite doubled in size. Preheat oven to 425 F (220 C). Bake bread
sticks 15 minutes, or until golden brown. Cool on a wire rack.
Makes 24 sticks.
Source: Gifts From The Pantry By Annette Grimsdale
Shared by Kaitlin Young
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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