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Granny White
Italian Bread Sticks
2
1
1
1
1
2
/3 c. warm water
pkg. yeast
t. salt
T. sugar
/4 c. soft shortening
c. flour
Dissolve yeast in water. Add sugar, salt, shortening, and 1/2 the
flour. Beat smooth. Mix in rest of flour. Knead. Cover and rise
double. Divide in half. Cut each in 24. Roll in pencil shapes
6
"−10" long. Place on greased sheet 1/2" apart. Brush with beaten
egg (1 egg to 1 T. water). Sprinkle with celery, sesame or poppy
seeds or corn meal or coarse salt. Bake 15 min. at 400.
Variation:
Eliminate the yeast and subsitute 2 cups expanded starter for 4/5
cups of the water and 1 1/5 cups of the flour.
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