Author :: Mrs Liz
Category :: Breads & Sandwiches & Wraps
Ingredients ::
- 1 package active dry yeast
- 1/4 cup warm water (105 to 115 degrees)
- 1 Tablespoon salad oil
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup warm milk (105 to 115 degrees)
- 2-1/2 to 3 cups all purpose flour
- caraway seeds for garnish (optional)
From: Jannette Jeffords, of Hartford, WI
Makes: 12
In a large mixer bowl, sprinkle yeast over the 1/4 cup water. Let stand for 5 minutes.
Stir in salad oil, sugar, salt, milk and 2 cups flour. Beat on medium speed for 5 minutes or until , dough pulls from sides of bowl in stretchy strands.
Stir in more flour (about 1 cup) to form a stiff dough. Turn onto a lightly floured board. Knead for 10 minutes or until smooth.
Turn dough over in a lightly greased bowl. Cover with plastic wrap. Let rise in a warm place for 1 hour or until doubled in size.
Turn dough out onto board. Knead to expel trapped air. Cut into 12 equal pieces. Cover and let rest for 5 minutes.
Roll each piece out into a log, about 12 inches long. Set breadsticks 1 inch apart on a greased baking sheet. Brush tops lightly with oil. Sprinkle with caraway seeds. Let rise in a warm place for 20 minutes or until puffy.
Bake in oven at 350 degrees for 15 to 20 minutes or until golden.
Cool on pan for 2 minutes before serving.
View Recipe