May take two days to make for prep time and baking.

Ingredients:

2 1/4 Cup bread flour

1 Tablespoon granulated sugar

2 1/4 Teaspoon active dry yeast (or 1 package active dry yeast)

1 1/2 Teaspoon salt

3/4 Cup warm water

2 Tablespoons vegetable oil or olive oil

2 Eggs

 

DAY 1

Step #1: In a large mixing bowl combine 1 cup bread flour, sugar, yeast and salt.

Step #2: In a small mixing bowl combine warm water, vegetable oil and one egg-pour into dry ingredients and mix with an electric hand mixer at low speed for three minutes.

Step #3:Add one more cup of bread flour and mix in with a wooden mixing spoon until dough forms.

Step #4: Use remaining bread flour on clean flat work surface and knead for about eight minutes (add bread flour only to work surface if dough is too sticky). Form dough into ball.

Step #5: Lightly oil a medium mixing bowl or a container-place dough into container and turn once to coat dough with oil. Place in refrigerator for at least three hours or as long as over night.

 

Day 2

Step #1: Remove dough from refrigerator and punch down once, turn out onto a floured surface-divide dough into about 16 pieces.

Step #2: Roll each piece of dough into a rope about 14 inches long and place on a greased cookie sheet.

Step #3: In a small mixing bowl beat egg-brush each rope with beaten egg and sprinkle seeds, poppy seeds or kosher (coarse) salt (seeds or salt is optional). Allow sticks to rise about 20 minutes.

Step #4: Bake 10 minutes at 425 Degrees – serve warm, cold and/or with pizza sauce

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