DOUBLE SEED SOFT BREAD STICKS
1/2 cup warm water (105 to 115 degrees F)
1 package Fleischmann's Active Dry Yeast
1/2 cup evaporated milk
1/4 cup olive oil, at room temperature
1/4 cup poppy seeds
1/4 cup sesame seeds
1 teaspoon salt
3 to 3 1/2 cups all-purpose flour
1 egg white, lightly beaten
Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in, milk, olive oil, poppy seed, salt and enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 20 minutes.
On lightly floured surface, roll dough to 12x16-inches; cut into 16 (1-inch) strips. If desired, twist each strip 4 to 5 times. Place strips on greased baking sheets.
Brush with egg white; sprinkle with sesame seed. Cover; let rise in warm, draft-free place for 15 minutes.
Bake at 400 degrees F for 20 minutes or until done. Remove from baking sheets; cool on wire racks.
Makes 16 sticks
Source: Fleischmann's Yeast
1/2 cup warm water (105 to 115 degrees F)
1 package Fleischmann's Active Dry Yeast
1/2 cup evaporated milk
1/4 cup olive oil, at room temperature
1/4 cup poppy seeds
1/4 cup sesame seeds
1 teaspoon salt
3 to 3 1/2 cups all-purpose flour
1 egg white, lightly beaten
Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in, milk, olive oil, poppy seed, salt and enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 20 minutes.
On lightly floured surface, roll dough to 12x16-inches; cut into 16 (1-inch) strips. If desired, twist each strip 4 to 5 times. Place strips on greased baking sheets.
Brush with egg white; sprinkle with sesame seed. Cover; let rise in warm, draft-free place for 15 minutes.
Bake at 400 degrees F for 20 minutes or until done. Remove from baking sheets; cool on wire racks.
Makes 16 sticks
Source: Fleischmann's Yeast
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