Bread Sticks (italy)
From Casserole Favorites Of Home Economic Teachers.
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A historical recipe
Casserole Favorites Of Home Economic Teachers.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 pkg.
- active dry yeast Vs c.
- warm water 1 t.
- salt 1 T.
- sugar 2 c.
- flour Sesame seeds Dissolve yeast in water.
- Add salt, sugar, shortening and half of the flour.
- Beat vigorously until smooth.
- Mix in remaining flour.
- Knead on floured cloth-covered board until smooth.
- Cover;
- let rise 1 hour or until doubled in bulk.
- Divide dough in half.
- Cut into 24 pieces.
- Roll into pencil shapes of desired thickness.
- Place on greased baking sheet 1 inch apart.
- Brush with egg yolk-water glaze.
- Sprinkle with sesame seeds.
- Bake at 400°F.
- for 20-25 minutes.
- NOTE: Recipe may be doubled.
- Mrs.
- Arlene Block, Souk-Prairie H.S.
- Prairie du Sac, Wisconsin Clara M.
- Dayton, Cokeville H.S.
Plating
Cookware for this recipe
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Baking tray
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Chef's knife
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Pastry brush