RecipeSource: Salt Sticks

09/19/2007 01:11 PM

RecipeSource : Bread & Baked Goods Recipes : Breads : Salt Sticks

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Salt Sticks Recipe By Serving Size Categories Amount -------1 1/2 1 1 1/2 1 2 1 1 2 3/4 1 1 4 4 : : 0 Preparation Time :0:00 : Breads Ingredient -- Preparation Method -------------------------------Skim milk Warm (110 F.) water Lard or unsalted butter Dry yeast Water Rye flour Sugar + a pinch Gluten flour Salt A/P flour -- or as needed -----GLAZE----Egg white beaten with: Water -----TOPPING----Caraway seeds Coarse (kosher) salt

Measure -----------cup cup tablespoon package cup cup teaspoon cup tablespoon cup tablespoon teaspoon teaspoon

In sauce pan, heat 2 tsp. sugar until mixer. Meanwhile, till foamy, about.

together the skim milk, lard or butter, water, salt, and fat melts. Let cool to 110 F. in large. bowl of elec. combine warm water, pn. of sugar and yeast and let work 10 min., then add to skim milk mixture.

Mix in a bowl the gluten flour, rye flour and 2 3/4 c. A/P flour. Add 2 cups of the mixed flours to yeast mixture and beat for 5 min. on low speed. Add remaining flour gradually, scraping the dough onto a floured board and kneading when the dough becomes too stiff to beat. Knead until very smooth, using add'tl A/P flour as needed to make a med. stiff dough. Form cover dough rest, dough into ball and turn in buttered bowl. Turn buttered side up, with plastic, and let rise till doubled in bulk, about. 1 hr. Punch down, turn onto working surface, and divide into 4 pieces. Let pieces. covered with towel for 5 min.

Roll each pc. into 10! round. Cut into 8 wedges, then roll each tightly from the wide end to the point, stretching and elongating the dough as you roll. Place on parchment-covered or lightly greased baking sheet (14 x 17) with point of each roll underneath, leaving about. 1 1/2! between salt sticks. Continue till all dough is rolled. You will fill 2 sheets. Let sticks rise, covered, to 3/4 proof. Preheat oven to 400 F. proofed, brush with glaze and sprinkle with seeds and salt. When

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RecipeSource: Salt Sticks

09/19/2007 01:11 PM

Bake on upper and lower racks of oven for 5 min., then swap sheets and turn end for end so browning is even. Bake 3 min. more, then reduce heat to 250 F. and bake about. 15 min. more until all are even golden brown with no white spots on sides. Cool on racks. May be frozen; to freshen, bake in 350 F. oven for 10 min. - - - - - - - - - - - - - - - - - -

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