Caraway Bread Sticks
Recipe: #19839
July 01, 2015
Categories: Breads, Eastern European, Oven Bake, Vegetarian Yeast Rolls, Flour, Herbs, more
"From an old Gold Medal Flour recipe flyer; I'm thinking 1950s; must refrigerate dough overnight."
Original is 36 servings
Ingredients
Nutritional
- Serving Size: 1 (21.3 g)
- Calories 59.3
- Total Fat - 2 g
- Saturated Fat - 0.4 g
- Cholesterol - 6.3 mg
- Sodium - 114.6 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 0.4 g
- Sugars - 0.6 g
- Protein - 1.5 g
- Calcium - 9.8 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Proof yeast with sugar and water.
Step 2
Melt shortening in warm milk; add salt, nutmeg, sage, caraway seeds.
Step 3
Mix in egg when milk cools.
Step 4
Add flour and yeast.
Step 5
Beat vigorously; you may need to add 1/4 cup more flour.
Step 6
Cover and refrigerate at least 2 hours; overnight is better.
Step 7
Divide chilled dough into 3 dozen pencil like sticks, 8 inches long.
Step 8
Place 1 " apart on greased cookie sheet.
Step 9
Let rise until doubled.
Step 10
Bake 15 minutes in a 400 degree Fahrenheit oven until lightly browned.
Tips
No special items needed.
0 Reviews
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