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
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
Food Tip |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
This Recipe for Salt Sticks is one of thousands in the Recipes-to-go Bread Cookbook.
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
If you enjoy this Salt Sticks Recipe - you should enjoy the recipe collections you can find on the websites below:
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
This is a recipe for Salt Sticks from the recipe cookbook of Recipes-to-go (Bread)
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Food Tip |
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