Bread sticks are a type of bread that is typically long and thin, and often has a crispy texture.
IN A SMALL BOWL COMBINE 3/4 CUP FLOUR AND THE YEAST.
IN A SAUCE PAN HEATMILK, SHORTENING, SUGAR AND SALT TO 115 F.
ADD TO FLOUR MIXTURE.
BEAT ATLOW SPEED FOR 1/2 MINUTE.
BEAT AT HIGH SPEED FOR 3 MINUTES.
STIR IN ASMUCH FLOUR AS YOU CAN BY HAND.
TURN OUT ONTO LFOURED TABLE AND KNEADADDING FLOUR TILL DOUGH IS SMOOTH AND STIFF.
SHAPE INTO BALL AND PLACE INGREASED BOWL.
COVER AND LET RISE TILL DOUBLED.
(ABOUT 60 MINUTES).
PUNCHDOWN; TURN OUT ONTO FLOURED SURFACE.
DIVIDE DOUGH INTO 4 EQUAL PARTS.
COVER AND LET REST FOR 10 MINUTES.
DIVIDE EACH PIECE INTO 6 PORTIONS.
ROLLEACH INTO A ROPE 8 LONG.
PLACE ON GREASED BAKING SHEET AND COVER AND LETRISE TILL DOUBLED.
BAKE AT 350 DEG F.
FOR 20 MINUTES OR UNTIL GOLDEN INCOLOR.
NOTE: IF DESIRED BRUSH WITH EGG WHITE AND WATER MIXTURE ANDSPRINKLE WITH POPPY SEEDS.
NOTE: FOR DRIER STICKS BAKE AT 375 F.
FOR 10 MINUTES THEN REDUCE OVEN TO FOR ADDED FLAVOR: PREPARE AS ABOVE EXCEPT ADD 3/4 GRATED PARMESAN CHEESE.
BARBECUE STICKS: DECREASE MILK TO 2/3 CUP.
ADD 2 TABLESPOONS BARBECUE SAUCE.
Ingredients
Directions
IN A SMALL BOWL COMBINE 3/4 CUP FLOUR AND THE YEAST.
IN A SAUCE PAN HEATMILK, SHORTENING, SUGAR AND SALT TO 115 F.
ADD TO FLOUR MIXTURE.
BEAT ATLOW SPEED FOR 1/2 MINUTE.
BEAT AT HIGH SPEED FOR 3 MINUTES.
STIR IN ASMUCH FLOUR AS YOU CAN BY HAND.
TURN OUT ONTO LFOURED TABLE AND KNEADADDING FLOUR TILL DOUGH IS SMOOTH AND STIFF.
SHAPE INTO BALL AND PLACE INGREASED BOWL.
COVER AND LET RISE TILL DOUBLED.
(ABOUT 60 MINUTES).
PUNCHDOWN; TURN OUT ONTO FLOURED SURFACE.
DIVIDE DOUGH INTO 4 EQUAL PARTS.
COVER AND LET REST FOR 10 MINUTES.
DIVIDE EACH PIECE INTO 6 PORTIONS.
ROLLEACH INTO A ROPE 8 LONG.
PLACE ON GREASED BAKING SHEET AND COVER AND LETRISE TILL DOUBLED.
BAKE AT 350 DEG F.
FOR 20 MINUTES OR UNTIL GOLDEN INCOLOR.
NOTE: IF DESIRED BRUSH WITH EGG WHITE AND WATER MIXTURE ANDSPRINKLE WITH POPPY SEEDS.
NOTE: FOR DRIER STICKS BAKE AT 375 F.
FOR 10 MINUTES THEN REDUCE OVEN TO FOR ADDED FLAVOR: PREPARE AS ABOVE EXCEPT ADD 3/4 GRATED PARMESAN CHEESE.
BARBECUE STICKS: DECREASE MILK TO 2/3 CUP.
ADD 2 TABLESPOONS BARBECUE SAUCE.
