1 cup skim milk
1 tbsp lard or unsalted butter
1/2 cup water
2 tsp sugar + a pinch
1 tbsp salt
1/2 cup warm (110 f.) water
1 package dry yeast
1 cup rye flour
1 cup gluten flour
2 3/4 cup a/p flour, or as needed
GLAZE
1 egg white beaten with:
1 tbsp water
TOPPING
4 tsp caraway seeds
4 tsp coarse (kosher) salt
A Recipe for
Salt Sticks
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
This Recipe for Salt Sticks is one of thousands in the Recipes-to-go Bread Cookbook.
I eat merely to put food out of my mind. |
| N.F. Simpson |
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Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
This is a recipe for Salt Sticks from the recipe cookbook of Recipes-to-go (Bread)
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
In sauce pan, heat together the skim milk, lard or butter, water,
salt, and 2 tsp. sugar until fat melts. Let cool to 110 F. in lge.
bowl of elec. mixer. Meanwhile, combine warm water, pn. of sugar and
yeast and let work till foamy, abt. 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 spd. 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 dough into ball and turn in buttered bowl. Turn buttered side up,
cover with plastic, and let rise till doubled in bulk, abt. 1 hr.
Punch dough down, turn onto working surface, and divide into 4 pcs.
Let pcs. rest, 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
abt. 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. When
proofed, brush with glaze and sprinkle with seeds and salt.
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 abt. 15 min. more untill 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.
Serves: 32
Salt Sticks Recipe brought to you by Recipes To-Go