Quick 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.
Method
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- Va c.
- warm water 1 pkg.
- dry yeast 2 V 2 c.
- Bisquick Va c.
- butter, melted Caraway seeds, sesame seeds, poppy seeds, celery seeds or garlic salt Dissolve yeast in water;
- beat in Bisquick.
- Turn onto Bisquick dusted surface;
- knead about 20 times or until smooth.
- Divide dough into 16 parts.
- Roll each piece between hands into 8- inch pencil-like strips.
- Spread part of butter in jelly roll pan.
- Place strips of dough in pan V 2 - inch apart.
- Brush tops with remaining butter.
- Sprinkle with caraway seeds, poppy seeds, celery seeds, sesame seeds or garlic salt.
- Cover with a damp cloth;
- let rise about 1 hour.
- Bake in 425 °F.
- oven for 15 minutes or until golden brown..
- Turn oven off.
- Allow bread sticks to remain in oven 15 or more minutes to crisp.
- Yield: 16 servings.
- Mrs.
- Carol Olson, Lincoln Jr.
- H.S.
Plating
Cookware for this recipe
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Saucepan