Bread Sticks

Bread sticks are nice to serve with soups salads. They may be made with leftover ordinary bread dough, but the recipe

given here, which is slightly richer than bread dough, will result in crunchier sticks. They will keep well if stored in

an airtight For an interesting variation, add

½ teaspoon grated nutmeg, 1 teaspoon dried sage and 1 tablespoon caraway seeds to the dough before it is left to rise.

32 STICKS

8 fl. oz. milk

2 oz. yeast

1 teaspoon sugar

1 lb. flour

1 teaspoon salt

1 oz. butter milk or water (optional) crushed rock salt (optional)

Place the milk in a small saucepan and bring to just below the boiling point over moderately high heat. Remove the pan

from the heat and allow the milk to cool to lukewarm.

Crumble the yeast into a small bowl. Add the sugar and cream it with the yeast. Stir in a little of the warmed milk to

dissolve the yeast. Set the bowl in a warm place for 20 minutes. At the end of this time the yeast mixture will be frothy and almost doubled in bulk.

Sift the flour and salt into a warmed, medium-sized mixing bowl. Make a well in the centre of the flour and into this put the dissolved yeast.

Melt the butter in the warm milk and pour this into the well in the flour. Mix together the yeast mixture and the milk, and gradually draw in the flour. Continue mixing until a smooth dough is formed.

Cover the bowl with a clean cloth and leave the dough in a warm place to rise for 45 minutes.

When the rising is completed, turn the dough out on to a floured board or marble slab and knead it for 3 minutes until it is smooth.

Form the dough into a roll and cut it into 32 small pieces with a knife. Roll the pieces into sticks as thick as your

little finger and 6 to 8 inches long. Place the sticks on a baking sheet and prove for 20 minutes.

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).

Bake the bread sticks in the oven for 10 minutes. Then lower the oven heat to moderate 350°F (Gas Mark 4, 180°C) and continue baking for a further 20 minutes. Remove the sheet from the oven and transfer the sticks to a wire

rack to cool.

To make salted bread sticks, before they are completely cool, brush the sticks with a little milk or water and then sprinkle them with crushed rock salt.

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