Bread Sticks D.Breads and Sweet Doughs No.039
--------------------------------------------------------------------------------
|Yield: 100 Portions Each Portion: 3 Sticks|
|------------------------------------------------------------------------------|
|Pan Size: 18 by 26 inch Sheet Pan Temp.: 325 'F. Oven|
|------------------------------------------------------------------------------|
| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Muffin Mix, Plain | 4LB 8OZ| 3.00 Qrt | 1. Follow instructions on |
|Yeast, Active, Dry | 2OZ| 4.67 Tbsp| container for mixing and |
|Warm Water | | 1.00 Qrt | proofing dough. |
| | | | 2. Divide dough into 4 pieces, 1 |
| | | | lb 10 oz each. |
| | | | 3. Roll each piece into long |
| | | | rectangle, 3/8 inch thick and |
| | | | 7 inches wide. Cut crosswise |
| | | | in strips 3/8 inch wide. |
| | | | 4. Place on greased sheet pan |
| | | | 1 inch apart. |
| | | | 5. Bake 15 to 18 minutes or until |
| | | | golden brown. |
--------------------------------------------------------------------------------
VARIATION
1. CARAWAY SEED BREAD STICKS: In Step 1, add 4 oz (3/4 cup)
whole caraway seeds to dry mix. Mix thoroughly. Follow
Steps 2 thru 5.
2. GARLIC BREAD STICKS: In Step 1, add 1 oz (2 2/3 tbsp) de-
hydrated garlic to dry mix. Mix thoroughly. Follow Steps
2 through 5.
3. POPPY SEED BREAD STICKS: Follow Steps 1 thru 3. In Step 4,
prepare 1/2 recipe for Egg White Wash (Recipe D-56). Brush
sticks with wash; sprinkle 4 oz (3/4 cup) poppy seeds over
strips before baking. Follow Step 5.
4. SESAME SEED BREAD STICKS: Follow Steps 1 thru 3. In Step 4,
prepare 1/2 recipe for Egg White Wash (Recipe D-56). Brush
sticks with wash; sprinkle 8 oz (1 1/2 cups) sesame seeds
over strips before baking. Follow Step 5.